Name: Red Coconut Chutney
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1½ cup grated coconut; 1 dry red chilli (roasted); 1 byadagi chilli (roasted); 1 tsp tamarind paste (chinch); 2-3 big garlic cloves; 1 tbsp coriander seeds (dhania); 1 tsp salt; 1 cup water; ¾ tbsp coconut oil; ¾ tsp black mustard seeds (rai); 10 curry leaves (cadipatta)

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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 (with a spoon, and a red chilli, 2 garlic cloves & a few 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, as I really enjoy a slightly spicier chutney, flavored with garlic.

And yes, you can always make the white chutney spicier (in-fact I always do), but I still prefer the flavor of this red chilli chutney flavored with garlic & coriander seeds, a little more than the white chutney. So it’s not only about the spice level. And of-course if you don’t prefer a spicy chutney, you can always adapt it and cut the spice, while retaining the distinct flavor of this chutney (see ingredient / recipe notes).

So if you haven’t tried this red chutney, you should definitely try making this next time. It takes only 10-15 minutes to make, and pairs extremely well with South Indian delicacies like idlis, dosas, vadas & appams.

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 You Need
How To Make Red Coconut Chutney
Serving Suggestion
Storage
Related recipes you may like..
📖 RECIPE

Ingredients You Need

top shot of all the ingredients required to make red coconut chutney — *ingredients – grated coconut, red chillies, tamarind, garlic, coriander seeds, salt & water; for tempering – oil, mustard seeds & curry leaves*

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

In a mixer, add in the grated coconut, dry red & byadagi chillies (roasted), tamarind paste, garlic cloves, coriander seeds, salt & water.
Blend till it is all one smooth homogenous mixture.
When done, transfer the chutney from the mixer to another bowl.

step by step photos of making red chutney - of first grinding the ingredients in the mixer, and then adding tadka to the chutney

For tempering / tadka

In a tadka pan, lightly heat up the coconut oil, and add in the mustard seeds.
When the mustard seeds start popping, add in the curry leaves, and give it a quick mix.
Within 30 seconds, when curry leaves are lightly roasted, take the tadka pan off the heat.
Add the tadka to the chutney, and mix it in.

Red coconut chutney is ready to serve.

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

Storage

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

But if you want to store it, you can store it in the fridge for 1-2 days. However it’s best to use 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.

⭐️ Fool-proof Idli Batter Recipe (detailed guide)
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⭐️ Green Sandwich Chutney (with peanuts)
⭐️ How to freeze green chutney (something I did when we limited grocery trips, back when we all first started the extended stay at home phase)

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