Red Coconut Chutney
Red Coconut chutney recipe – A hot and tangy dip of roasted lentil,coconut and red chilies
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Chutney /Dips, Condiments, Side Dish
Cuisine: South Indian Cuisine
Keyword: coconut chutney, red coconut chutney
Servings: 8
Author: Anjana Chaturvedi
- 1 cup Fresh coconut grated
- 3 tbsp Bengal gram/chana daal
- 10 Dried whole red chilies
- Lemon size Tamarind
- To Taste Salt
Tempering/ tadka
- 2 tbsp Cooking oil
- 1 tsp Mustard seeds
- 1 tsp White lentil/ urad daal
- 10 Curry leaves
- pinch Asafoetida/ hing
Heat oil in a heavy bottom pan. Add chana daal and roast on low flame till it become red in colour.
Add red chilies and saute till it change its colour.
Add coconut and tamarind and remove the pan from the flame..Stir fry for few seconds. Let it cool down completely.
Add the ingredients in a mixer jar . Add some water and salt and grind to make a smooth paste.
Take out the chutney in a bowl.
Heat 1.5 tsp of oil in a small pan and add urad daal and mustard seedsWhen seeds start crackling add asafoetida and curry leaves. Now add the tempering in the chutney and mix well
Stay fresh for 2 days at room temperature then keep refrigerated
Serving suggestions- serve with idli, dosa, vada, paniyaram, rice or any snack of your choice