• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Indian Summer Beverages
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Chutneys » Red Chilli Coconut Chutney

    Published: Aug 1, 2021 | Last Updated On: May 22, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Red Chilli Coconut Chutney

    7266 shares
    Jump to Recipe

    Red Chilli Coconut Chutney is a delicious and easy-to-make South Indian style chutney that tastes delicious with dosa and idli. It comes together in just 15 minutes using simple ingredients (vegan).

    Here are some more chutney recipes for you – Onion Tomato Chutney, Coconut Chutney, Andhra Style Peanut Chutney, and Green Tomato Chutney.

    Red Coconut Chutney served in a bowl.
    Jump to:
    • About Red Coconut Chutney
    • Ingredients
    • How To Make Red Coconut Chutney
    • Variations
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Red Coconut Chutney

    Coconut Chutney is one of the most popular South Indian condiments and no idli dosa meal is complete without a side of it.

    This spicy red chilli coconut chutney is a delicious variation of the classic white coconut chutney. The dry red chillies give a lovely smoky flavor to this red coconut chutney apart from the heat.

    This bright and vibrant red coconut chutney recipe comes together in under 15 minutes and uses basic pantry ingredients. It is vegan and can be easily made gluten-free.

    Serve it with any South Indian breakfast dishes like dosa, idli, uttapam, etc. This recipe can be easily doubled or tripled too.

    This coconut chutney is different from the Maharashtrian dry coconut garlic chutney (vada pav chutney) which is served along with vada pav. I have a lovely recipe to make vada pav chutney, do check it out too.

    Ingredients

    Red coconut chutney ingredients.

    You will get all the ingredients to make this red chutney in any Indian grocery store.

    Fresh Coconut – This chutney is ideally made using fresh coconut but you can also use desiccated coconut or unsweetened coconut flakes. You can use dry coconut in place of fresh coconut but the taste will be different.

    To save time, buy already grated fresh coconut from the freezer section of an Indian grocery store.

    Dried Red Chilies – Try to use Kashmiri dried red chilies or Bedgi Chilies as they give a lovely red vibrant color to the chutney without making it too spicy. If you like your chutney spicy, go for spicy chilies like Guntur chili.

    Roasted Chana – Add in some roasted chana (Bengal gram, bhuna chana), as it adds a great texture to the chutney and also prevents it from getting watery.

    Tamarind Paste – This adds that much-needed tanginess to the chutney.

    Others – Other than the above-mentioned ingredients, you will also need garlic, fresh ginger, asafetida (hing), salt, and Kashmiri red chilli powder.

    For The Tempering

    Red coconut chutney tempering ingredients.

    Tempering (Tadka) is optional but it gives a lovely flavor to the chutney and is highly recommended. You will need brown mustard seeds, cumin seeds, asafetida (hing), curry leaves, and dry red chilies.

    You can also add some white urad dal and chana dal to the tempering for a nice crunch in this chutney.

    How To Make Red Coconut Chutney

    Preparation

    Start by preparing the coconut. Discard the outer cover and take out the flesh of the coconut. Grate it using the large hole of a box grater or scrape it using a coconut scraper. You can also chop it into small pieces instead of grating.

    Check out this detailed post on how to prepare coconut.

    Tip – To save time, buy frozen grated coconut from the freezer section of an Indian grocery store.

    Remove the stalks of the dry red chilies. Break them into small pieces if your blender is not too strong. Remove the seeds of the chilies if you like the chutney to be milder.

    Chop or grate the ginger and peel the garlic cloves.

    Gather the remaining ingredients.

    Make The Chutney

    Add

    • 1 cup (tightly packed) of grated or chopped coconut
    • 2 tablespoon roasted Bengal gram (bhuna chana)
    • ½ teaspoon grated ginger
    • 3-4 cloves of garlic (peeled)
    • 6-8 Kashmiri dry red chilies (discard the stalks)
    • ¼ teaspoon asafetida (hing)
    • ½ teaspoon salt
    • 2 teaspoon tamarind paste
    • 1 teaspoon Kashmiri red chili powder

    to the jar of a high-speed blender jar.

    All the chutney ingredients added to a blender.

    Add approx ½ cup of water and blend to make a smooth chutney. You can add more water if required.

    Scrape the sides of the blender a few times while blending.

    Check for salt and add more if required and blend again.

    Note – The color and spiciness of the chutney will depend on the quality of the dry red chilies used. Use the best quality organic chilies for the best result.

    Transfer the chutney to the serving bowl.

    Smooth chutney made.

    Temper The Chutney (Tadka)

    For the tempering, heat 1 tablespoon vegetable oil in a small skillet over medium-high heat. You can also use ghee, sesame oil, or coconut oil for the tempering.

    Once the oil is hot, add ½ teaspoon brown mustard seeds and ½ teaspoon cumin seeds and let them crackle for 4-5 seconds.

    Mustard seeds and cumin seeds added to hot oil.

    Add ¼ teaspoon asafetida, 10-12 curry leaves, and 2-3 dry red chillies and let them crackle for 3-4 seconds. Stir gently while frying.

    Asafetida, curry leaves and dry chilies added to the skillet.

    Pour the tempering over the chutney. Mix well and serve.

    Tip – Save some tempering for garnishing.

    Tempering poured over ready red coconut chutney.

    Variations

    Each South Indian state has a slight variation in which they make this chutney. It is also made differently in different homes. I am listing a few variations that you can try too.

    To make Kerala Style red chilli coconut chutney recipe, use coconut oil instead of vegetable oil.

    To make this chutney in Mangalore style, add a teaspoon of jaggery while grinding the chutney.

    Some people also add shallots (pearl onions, sambar onions) to their chutney. Just fry the sliced shallot in some oil until golden brown. Then blend them along with other ingredients.

    Make this chutney with tomatoes. Saute chopped tomatoes in little oil for 4-5 minutes. Add them with the remaining ingredients and make a chutney.

    You can also add roasted peanuts, cilantro (fresh coriander leaves), mint leaves, or roasted sesame seeds to this chutney recipe and make variations.

    Frequently Asked Questions

    Is red coconut chutney spicy?

    Red coconut chutney can vary in spiciness depending on the amount and type of dried chilies. Traditionally, it is moderately spicy, but you can adjust the spice level according to your preference.

    Can I adjust the spiciness of red coconut chutney?

    Yes, you can easily adjust the spiciness of red coconut chutney. To make it milder, reduce the amount of dry red chilies or remove the seeds before using them in the recipe. You can also add a small amount of yogurt or coconut milk to mellow down the spiciness.

    Serving Suggestions

    Red Coconut Chutney tastes best at room temperature.

    This lip-smacking accompaniment is great to serve as a side dish with South Indian dishes like idli, dosa, paniyaram, medu vada, bonda, rava dosa, or uttapam.

    You can also serve it with rasam rice, sambar rice, khichdi, dal rice, or plain steamed rice.

    It can also be enjoyed as a dip with pakoras, samosas, or other fried snacks.

    Storage Suggestions

    This chutney will last for about 2 to 3 days in an airtight container in the refrigerator. Make sure to use a fresh and dry spoon every time you take out chutney from the container.

    If it has thickened after refrigerating, add some water to it and mix well.

    You Might Also Like

    • Dry Garlic Coconut Chutney served in a bowl.
      Vada Pav Chutney
    • Peanut Chutney served in a bowl.
      Andhra Style Peanut Chutney (Palli Chutney)
    • Tomato Pachadi (Thakkali Pachadi) is a delicious Andhra-style spicy and tangy tomato chutney recipe. It goes well with South Indian breakfast dishes such as idli, uttapam, dosa, and even appams. 
      Andhra Style Tomato Pachadi (Thakkali Pachadi)
    • Tired of eating the same coconut chutney with idli and dosa? Then this onion tomato chutney is perfect for you. This chutney is very easy to make and keep well in the refrigerator for a few days. Here is how to make this chutney recipe for dosa idli.
      Onion Tomato Chutney

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Red Chilli Coconut Chutney is a delicious and easy-to-make South Indian style chutney that tastes delicious with dosa and idli. It comes together in just 15 minutes using simple ingredients (vegan).

    Red Chilli Coconut Chutney Recipe

    Red Chilli Coconut Chutney is a delicious and easy-to-make South Indian style chutney that tastes delicious with dosa and idli. It comes together in just 15 minutes using simple ingredients.
    4.75 from 12 votes
    Print Pin Rate
    Course: Accompaniment
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 6 people
    Calories: 99kcal
    Author: Neha Mathur

    Equipment

    • Blender

    Ingredients 

    For The Chutney

    • 1 cup grated fresh coconut (tightly packed)
    • 2 tablespoons roasted Bengal gram (bhuna chana)
    • ½ teaspoon grated ginger
    • 3-4 whole garlic cloves (peeled)
    • 6-8 whole Kashmiri dry red chilies (stalks removed, remove seeds for a milder chutney)
    • ¼ teaspoon asafetida (hing) (skip for gluten-free)
    • ½ teaspoon salt (or to taste)
    • 2 teaspoons tamarind paste
    • 1 teaspoon Kashmiri red chili powder
    • ½ cup water (for grinding)

    For The Tempering (Tadka)

    • 1 tablespoon vegetable oil (you can also use ghee, sesame seeds or coconut oil)
    • ½ teaspoon brown mustard seeds
    • ½ teaspoon cumin seeds
    • ¼ teaspoon asafetida (hing) (skip for gluten-free)
    • 10-12 whole curry leaves
    • 2-3 whole dry red chilies
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    Make Red Coconut Chutney

    • Add coconut, roasted Bengal gram, ginger, garlic, Kashmiri dry red chilies, asafetida, salt, tamarind paste, and Kashmiri red chili powder to the jar of a high-speed blender.
    • Add ½ cup of water and blend to make a smooth chutney. You can add more water if required. Scrape the sides of the blender a few times while blending.
    • Check for salt and add more if required. Blend again.
    • Transfer the chutney to the serving bowl.

    Temper Red Coconut Chutney (Tadka)

    • Heat vegetable oil in a small skillet over medium-high heat. You can also use ghee, sesame oil, or coconut oil for the tempering.
    • Once the oil is hot, add mustard seeds and cumin seeds and let them crackle for 4-5 seconds.
    • Add asafetida, curry leaves, and dry red chilies and let them crackle for 3-4 seconds. Stir gently while frying.
    • Pour the tempering over the chutney. Mix well and serve at room temperature or chilled.
    • Tip – Save some tempering for garnishing.

    Video

    https://www.youtube.com/watch?v=NHvrj6n83E0

    Notes

    Use spicy red chilies if you like the chutney to be spicier.
    The color and spiciness of the chutney will depend on the quality of the dry red chilies used. Use best quality organic chilies for the best result.
    This chutney is ideally made using fresh coconut but you can also use desiccated coconut or unsweetened coconut flakes. You can use dry coconut in place of fresh coconut but the taste will be different.
    To save time, buy already grated fresh coconut from the freezer section of an Indian grocery store.

    Nutrition

    Calories: 99kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Sodium: 16mg | Potassium: 262mg | Fiber: 2g | Sugar: 4g | Vitamin A: 770IU | Vitamin C: 120.5mg | Calcium: 20mg | Iron: 1.2mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Chutney Recipes

    • Tamarind Chutney (Imli Ki Chutney, Sonth) is a sweet and sour Indian sauce made using tamarind, jaggery, and a few spices. Serve it with chaat recipes or snacks like samosa, pakoda, dhokla, etc.
      Sweet and Sour Tamarind Chutney (Imli Chutney)
    • Laccha Onion (Lachha Pyaz) is an Indian condiment made using red onions and a few herbs and spices. It is popularly served along with North Indian meals (vegan. gluten-free).
      Laccha Onion (Lachha Pyaz)
    • Dahi Chutney (Yogurt Mint Dip, Dahi Ki Chutney, Curd Pudina Dhaniya Chatni) is a spicy green Indian condiment that goes very well with any snack or appetizer. It is easy to make and tastes delicious. Here is how to make it.
      Dahi Chutney (Yogurt Mint Dip)
    • Tomato Khejur Chutney (Tomato and Date Chutney) is a quintessential Bengali condiment that is prepared in all Bengali homes for special occasions, festivals, or everyday meals. Make it using my easy recipe.
      Bengali Tomato Khejur Chutney (Tomato and Date Chutney)

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Yoges Nathan

      April 20, 2020 at 2:20 am

      5 stars
      Everyone’s taste buds is different, even from the same family. I am a novice cook when it Indian food. I scout every you tube and recipe before making a dish and sometimes, the recipe has great reviews and the dish is just awful to our taste buds. Had to throw them away !!! I have tried your chicken vindaloo and this red chutney both are delicious!! Thank you so much !

      Reply
      • Neha Mathur

        April 20, 2020 at 3:54 am

        Happy to hear 🙂

        Reply
    2. Anil

      May 02, 2020 at 8:01 am

      5 stars
      One word- yummyliscious

      Reply
      • Neha Mathur

        May 03, 2020 at 10:34 am

        Thanks

        Reply
      • Madhavi

        February 15, 2023 at 4:31 am

        5 stars
        It’s was awesome. Thank you.

        Reply
    3. Stefanie scott

      June 17, 2020 at 3:30 am

      Hello Neva, what is hing please? The recipe looks delicious.

      Reply
      • Neha Mathur

        June 17, 2020 at 8:04 am

        It’s asafoetida.

        Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Easy Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam Panna (Tangy Raw Mango Drink) is a refreshing Indian summer beverage made using green raw mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker (vegan, gluten-free).
      Aam Panna (Tangy Raw Mango Drink)

    Indian Beverages

    • Make Mango Frooti (a popular sweet and tangy mango drink) at home using my easy recipe. It tastes just like the store-bought one, minus the harmful colors and preservatives (vegan, gluten-free).
      Homemade Mango Frooti
    • Kokum Juice (Kokum Sharbat) is a Konkani beverage made using dried kokum. It is a perfect drink to sip on hot summer days (vegan, gluten-free).
      Kokum Juice (Kokum Sharbat)
    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Sambaram (Morum Vellam) is Kerala-style spicy buttermilk made with yogurt, curry leaves, green chilies, and ginger. It is popularly served during Onam Sadhya with the festive spread (vegetarian, gluten-free).
      Sambaram (Morum Vellam, Kerala Style Buttermilk)
    • Kahwa is a Kashmiri tea flavored with cinnamon, cardamom, and saffron. It is a great drink to sip on cold winter days but can be had throughout the year. Here is how to make it at home.
      Kashmiri Kahwa Tea
    • Paan Shots is a refreshing drink made using fresh betel leaves, aromatic gulkand (rose jam), and creamy vanilla ice cream. Try my easy recipe here (vegetarian).
      Paan Shots

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP