Red Coconut Chutney + Video

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 Red Coconut Chutney (Step by Step + Video).

Breakfast in South India isn’t quite complete with out chutneys. I hope you agree on 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 a 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 green chutney. Using roasted channa and red chillies raises the hotness, while giving the same taste.

This South Indian red chutney doesn’t take much time to prepare. If you need a little more sourness, you can always add tamarind.

Red coconut chutney recipe is easy to make. 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.

There are a variety of coconut chutneys that go very well with idli, dosa and even rice but this one is our favourite.

Fresh coconuts make up an interesting side recipe of chutneys, rather coconut chutneys that make you lick your fingers as well. After trying many green chutneys, I developed all of a sudden love for red coconut chutney that’s made using red chillies unlike the regular chillies that we use.

This coconut chutney recipe has as a result, become my favourite red chillies chutney or chillies chutney made using chillies coconut.

For other variations of the traditional chutney, do try the Dhaniya Aur Amle Ki Chutney, Turai Ke Chilke Ki Chutney or Dahi Ki Chutney. 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. Here is how to make Red Chilli Coconut Chutney Recipe or Red Coconut Chutney.

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How to make Red Coconut Chutney Step by Step

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 Coconut Chutney Video Recipe

Red Coconut Chutney Recipe

4.67 from 3 votes

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Red Chilli Coconut Chutney

Red Chilli Coconut Chutney Recipe or Red Coconut Chutney is a delicious and easy to make South Indian Style chutney that goes very well with dosa and idli. 

Course Side Dish

Cuisine Indian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 people

Calories 99 kcal

Author Neha Mathur

Ingredients

• 1 cup Fresh Coconut Chopped
• 2 tbsp Roasted Chana
• 1/2 tsp Ginger Grated
• 3-4 cloves Garlic
• 6-8 Kashmiri Dry red chillies
• 1/4 tsp Hing
• Salt To taste
• 2 tsp Tamarind paste
• 1 tsp Kashmiri Red chilli powder

For the tempering

• 1 tbsp Vegetable oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/4 tsp Hing
• 10-12 Curry leaves
• 2-3 Dry red chillies

Instructions

1. Add all the ingredients to make chutney in the jar of a blender.

2. Add little water and grind to make a smooth chutney.
   

For the tempering

1. Heat oil in a pan.

2. Once the oil is hot, add mustard seeds and cumin seeds and let them crackle for a few seconds.

3. Add heeng, curry leaves and dry red chillies and let them crackle for a few seconds.

4. Pour the tempering over the chutney.
   

5. Mix well.
   

6. Serve the chutney with Idli, Dosa or Uttapam.
   

Nutrition Facts

Red Chilli Coconut Chutney

Amount Per Serving

Calories 99 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 5g31%

Sodium 16mg1%

Potassium 262mg7%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 4g4%

Protein 1g2%

Vitamin A 770IU15%

Vitamin C 120.5mg146%

Calcium 20mg2%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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