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An authentic South Indian style red coconut chutney recipe, that is really quick & easy to make, and pairs very well with idlis, dosas, vadas & appams. This particular red chutney is especially perfect for those who love a slightly spicier chutney flavored with garlic. But it’s also adaptable to suit most tastebuds.

top shot of two bowls of red coconut chutney, along with a spoon, red chilli, few garlic cloves & coriander seeds on the side.

This red coconut chutney is my favorite version of coconut chutney. I like it even more than the classic white coconut chutney, because, well, garlic.. need I say more? 😄

But honestly, it’s not just that. I just enjoy this flavor combination a bit more than the regular coconut chutney. Even though I like the classic white chutney too. It’s just good to have options, and mix it up, so you don’t tire of the same things.

That being said, like most dishes, there are many ways this chutney is made. This particular recipe is for Karnataka or Mangalorean style red chutney.

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Ingredients for Red Coconut Chutney
How To Make Red Coconut Chutney
Serving Suggestion
Storing Red Coconut Chutney
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📖 RECIPE

Ingredients for Red Coconut Chutney

top shot of all the ingredients required to make red coconut chutney, shared along with ingredient labels.

Ingredient notes

Grated Coconut – You can use fresh or frozen grated coconut. If using frozen coconut, ensure to thaw it, and bring it to room temperature, before using it to make chutney, else it will not blend to form a smooth chutney, and instead the chutney will look a little lumpy. When using frozen coconut, it’s best to thaw the coconut in the fridge overnight, and then let it come to room temperature on the counter, or heat the amount you want in a microwave for 10-15 seconds, till it comes to room temperature.
Water – Just like coconut, always use room temperature water to make chutney, and not cold water.
Chillies vs Tamarind – You can adjust the number of red chillies based on your preference. I use a mix of red and byadagi chillies for balance of spice (red) vs color (byadagi). But based on your preference, you can use only red chillies or only byadagi chillies. Just adjust the amount of tamarind accordingly, as tamarind will balance the spice.
Consistency of Chutney – Adjust the consistency of the chutney based on your preferences. For a more liquid-y chutney, add more water, and adjust salt accordingly.

How To Make Red Coconut Chutney

Start with making the chutney base. For which, in a mixer, take 1½ cup grated coconut, 2-3 big garlic cloves, 1 tablespoon coriander seeds, 1 dry red chilli (roasted), 1 byadagi chilli (roasted), 1 teaspoon tamarind paste, 1 teaspoon salt (or to taste), along with 1 cup of water.
Then blend everything together, till it becomes a smooth paste. And the red chutney base is ready.
Transfer this chutney base to a serving bowl or any container of your choice, and set aside, as you make the tadka.

If you want to make more or less quantity than what I have shared, simply use the slider in the recipe card below to adjust the quantities based on your preference.

step by step photos of making the red coconut chutney base in a mixer.

For tempering / tadka

In a small tadka pan, take ¾ tablespoon coconut oil, and lightly heat it up.
When it’s heated up, add ¾ teaspoon mustard seeds, and lightly roast for a few seconds, till it starts to flutter & pop.
Then add in about 8 big curry leaves, and lightly roast it for another few seconds.
When done, take the pan off the heat, and add the tadka to the red chutney base made earlier, and mix it in.
Red coconut chutney is ready to serve.

step by step photos of making the tempering for red coconut chutney, and mixing it in with the chutney base.

Serving Suggestion

You can serve this Red Coconut Chutney with a wide variety of items. But it is especially perfect for South Indian delicacies like idlis, dosas, vadas, and appams.

a plate full of steamed idlis, served with 2 small bowls full of 2 varieties of coconut chutney on the side.

Storing Red Coconut Chutney

It’s best to always make and serve any kind of coconut chutney fresh.

But if you have leftover chutney that you want to store, then you can store it in the fridge for a day or so. However it’s best to store it an air-tight glass container, and use a fresh spoon every time you remove chutney to use.

Also, the chutney will dry up in the fridge, so when you want to use it, take it out from the fridge, let it thaw on the counter at room temperature for a bit, and then add in warm water to thin out the chutney, and adjust salt if needed.

You can also freeze coconut chutney, in a freezer safe glass air tight container. But like I said earlier, coconut chutneys are best made, served and consumed fresh.

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As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️

📖 RECIPE

This recipe was first published in Mar 2021, and has been republished with updated instructions, notes & tips, step images as well as video in Oct 2022.

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