Red Coconut Chutney Recipe
Red Coconut Chutney is an easy-to-make South Indian-style chutney that tastes delicious with dosa and idlis. It comes together in just 15 minutes using simple ingredients. Make it using my easy recipe.
Servings: 6 people
Ingredients
For The Chutney
- 1 cup grated fresh coconut tightly packed
- 2 tablespoons roasted Bengal gram (bhuna chana)
- ½ teaspoon grated ginger
- 3-4 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 oil You can use sesame oil, coconut oil, or any other cooking 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
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 oil in a small skillet over medium-high heat.
- 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
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
