South Indian Red Coconut Chutney

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Red Coconut Chutney is a popular South Indian accompaniment bursting with fresh flavors of coconut and that pungent heat from red chilies and garlic. A vegan and gluten-free side dish, it is best enjoyed with South Indian quintessentials like dosa, idli, appam and much more. If you are making Mysore Masala Dosa, just have this chutney handy and you are good to use it as the spread inside the dosa. Enough of introduction now, let's look at what all is needed to make this flavorful and easy-peasy chutney at home...  






South Indian Cuisine has a rich treasure of chutneys. Want to try out some? Here are some of the best and popular chutney recipes from the blog:


INGREDIENTS

  • Fresh grated coconut - 1 cup
  • Dried whole Kashmiri or Byadgi red chilies - 7 to 8
  • Pearl/Sambar onions - 3 to 4 (Or use 1 small normal onion, chopped)
  • Roasted chana dal - 2 to 3 tbsp
  • Garlic cloves - 5 to 6
  • A small piece of tamarind
  • Salt - to taste
  • Edible Coconut Oil - 1/2 tbsp
  • Water - as needed
For Tempering
  • Edible Coconut oil - 1/2 tbsp
  • Split and skinned urad dal - 1/2 tsp
  • Chana dal - 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - 5 to 6







METHOD

  1. Soak the dried kashmiri or baydgi chilies in hot water for half an hour. Drain the water and keep the chilies aside.
  2. In a pan, heat some oil.
  3. Add in the sambar onions and garlic.
  4. Saute until onions turn translucent.
  5. Transfer them to a blending jar along with grated coconut, soaked and drained red chilies, salt, tamarind and roasted chana dal.
  6. Blend to a fine paste using a little water at a time.
  7. Transfer the chutney in a bowl.
  8. For tempering, heat the oil.
  9. Add in urad and chana dal. As they get golden, add the mustard seeds along with curry leaves.
  10. Turn the flame off and immediately pour the tempering over the chutney.
  11. Enjoy with idli, dosa or whatever you like. 










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