Looking for a different Chutney recipe to go with Idli Dosa? Red Coconut Chutney is a delicious and easy to make South Indian Style chutney that goes very well with dosa and idli. Here is how to make it.
Breakfast in South India isn’t quite complete without chutneys. I hope you agree with this?
Whether tomato, onion, or any vegetable, chutney can be prepared out of anything.
Coconut is often the base of it, and to be honest, coconut gives uniqueness to chutneys that enhance the taste of idlis, dosas, and everything else.
Coconut thickens gravy dishes and gives body to curry’s, as well as a coastal feel to dishes.
Red Coconut Chutney Recipe gives a spicy twist to the traditional white coconut chutney.
Using roasted channa and red chillies raises the hotness while giving the same delicious taste.
This South Indian red chutney is easy to make and doesn’t take much time to prepare.
Just add coconut, chillies, garlic, and other ingredients in a blender and blend to make a smooth chutney.
Then heat some oil in a small pan and add tempering ingredients like Chana dal, dry red chillies, etc and pour the tempering over the chutney.
If you need a little more sourness, you can always add tamarind.
I have added Kashmiri Red Chilli which gave this chutney it’s lovely red colour. You can also use bedgi chillies for a bright red chutney.
There are a variety of coconut chutneys that go very well with idli, dosa, and even rice but this one is our favourite.
Not just are they tasty, but also healthy and provide a great start to the day.
Each South Indian state has a slight variation in which they make this chutney.
To make Red Coconut Chutney in Kerala Style, use coconut oil instead of vegetable oil. It will give a very different flavour to the chutney.
Some people also add shallots in their chutney.
To make this chutney in Mangalore style, add a tsp of jaggery while grinding the chutney.
You can also saute some onion and add in the chutney for a variation.
Enjoy this red chutney with idli or dosa, with Kerala Style Sambhar on the side.
You can also serve it with paniyaram, uttapam or rava dosa.
Here is how to make Red Chilli Coconut Chutney Recipe or Red Coconut Chutney.
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Step by Step Recipe
Add all the ingredients to make chutney in the jar of a blender.
Add little water and grind to make a smooth chutney.
For the tempering heat oil in a pan.
Once the oil is hot, add mustard seeds and cumin seeds and let them crackle for a few seconds.
Add hing, curry leaves and dry red chillies and let them crackle for a few seconds. Pour the tempering over the chutney. Mix well.
Red Chilli Coconut Chutney Recipe
- 1 cup Fresh Coconut (Chopped)
- 2 tbsp Roasted Chana
- ½ tsp Ginger (Grated)
- 3-4 cloves Garlic
- 6-8 Kashmiri Dry red chillies
- ¼ tsp Hing
- Salt (To taste)
- 2 tsp Tamarind paste
- 1 tsp Kashmiri Red chilli powder
For the tempering
- 1 tbsp Vegetable oil
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- ¼ tsp Hing
- 10-12 Curry leaves
- 2-3 Dry red chillies
- Add all the ingredients to make chutney in the jar of a blender.
- Add little water and grind to make a smooth chutney.
For the tempering
- Heat oil in a pan.
- Once the oil is hot, add mustard seeds and cumin seeds and let them crackle for a few seconds.
- Add heeng, curry leaves and dry red chillies and let them crackle for a few seconds.
- Pour the tempering over the chutney.
- Mix well.
- Serve the chutney with Idli, Dosa or Uttapam.