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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


  • 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 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