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Red Coconut Chutney Recipe

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Red Coconut chutney recipe – A hot and tangy dip of roasted lentil,coconut and red chilies

Red coconut chutney -In south Indian cuisine chutney and podi are very important part of the meal .Different types of chutnies are made to serve with snacks like idli ,dosa and vadas.The most popular chutney from south India is undoubtedly coconut chutney,Red coconut chutney and tomato chutney.
This red coconut chutney is also very popular to serve with idli and vadas. You can adjust the quantity of red chilies according to your taste.
Chana daal is roasted in little oil and then whole red chilies and coconut is roasted to release the aroma and tamarind is added before grinding to add tanginess. Then a flavorful tempering of mustard, curry leaves and lentils is added in the red coconut chutney to give a wonderful aroma.
If you love making different varieties of Chutney then do try these-

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Red Coconut Chutney

Red Coconut chutney recipe – A hot and tangy dip of roasted lentil,coconut and red chilies
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Chutney /Dips, Condiments, Side Dish
Cuisine: South Indian Cuisine
Keyword: coconut chutney, red coconut chutney
Servings: 8
Author: Anjana Chaturvedi

Ingredients

  • 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

Instructions

  • 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 seeds
    When 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

 

Comments

  1. anjanaskc says

    Hello Wonni-one serving is about 3-4 tsp,use this as you use ketchup or sauce with snacks and bread

  2. Wonni says

    hello Anjana,
    how big is one serving? Are you eating much bread by dipping it in into the Red Coconut Chutney, or is it more like a soup?
    regards

  4. Wonni says

    hello,
    that sounds really tasty, but where can you buy such exotic ingredients? Or should you prefer to buy them in the Internet?
    regards