• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Love of Spice

  • HOME
  • BREAKFAST
  • MAINS
  • SNACK
  • DESSERTS
  • INSTANT POT
  • MEALTHY MULTIPOT
  • AIR FRYER
  • ABOUT
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Breakfast
  • Lunch / Dinner
  • Snack
  • Desserts
  • Instant Pot
  • ABOUT
  • ×

    Home » Indian Recipes » Chutneys

    Red Coconut Chutney Recipe

    Published on March 17, 2021 · Updated on March 17, 2021 - This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See disclosure policy.

    18 shares
    Jump to Recipe Jump to Video Print Recipe

    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.

    Jump to:
    • 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

    1. 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.
    2. Water – Just like coconut, always use room temperature water to make chutney, and not cold water.
    3. 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.
    4. 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.

    Related recipes you may like..

    ⭐️ Fool-proof Idli Batter Recipe (detailed guide)
    ⭐️ White Coconut Chutney (classic version)
    ⭐️ Coriander Mint Chutney
    (with yogurt)
    ⭐️ 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

    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)

    Red Coconut Chutney

    quick & easy recipe of authentic South Indian style red coconut chutney to serve with idlis, dosas, vadas or appams
    5 from 6 votes
    Print Pin Rate
    Course: Accompaniment, Breakfast, Condiments
    Cuisine: Indian, South Indian
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 4
    Calories: 1025kcal
    Author: Shantala Shenoy Nayak

    Equipment

    • Indian Mixer

    Ingredients

    • 1½ cup grated coconut
    • 1 dry red chilli roasted
    • 1 byadagi chilli roasted
    • 1 teaspoon tamarind paste (chinch)
    • 2-3 big garlic cloves
    • 1 tablespoon coriander seeds (dhania)
    • 1 teaspoon salt
    • 1 cup water

    For tempering / tadka

    • ¾ tablespoon coconut oil
    • ¾ teaspoon black mustard seeds (rai)
    • 10 curry leaves (cadipatta)

    Instructions

    • 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.

    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.

    Notes

    1. 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.
    2. Water – Just like coconut, always use room temperature water to make chutney, and not cold water.
    3. 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.
    4. 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.

    Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.

    Nutrition

    Calories: 1025kcal | Carbohydrates: 49g | Protein: 13g | Fat: 95g | Saturated Fat: 82g | Sodium: 2398mg | Potassium: 1131mg | Fiber: 25g | Sugar: 18g | Vitamin A: 1238IU | Vitamin C: 335mg | Calcium: 153mg | Iron: 7mg

    Video Recipe

    Tried this Recipe? Tag me Today!Mention @loveofspice or tag #loveofspice!

    If you’d like FREE recipes and meal prep ideas delivered directly to your email inbox every Friday in one short email, then subscribe to the Foodie Friday list HERE, and never run out of ideas on what to cook over the weekend or prep for the week ahead. 🙂

    « Chicken Wings – Indian Style
    Idli Batter ( Ingredients + Ratio + Tips) »
    18 shares

    Subscribe for Friday Emails with Recipes + Meal Ideas!

     
     

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    CONNECT WITH ME!

    About Me

    Hi there, I am Shantala, an Indian foodie in an American kitchen. Welcome to The Love of Spice - my food blog, virtual home & passion project, all rolled into one. On here I share Easy-to-Follow Family Recipes, along with tips on Indian Meal Planning & Lunch Box Ideas for Kids & Adults. I hope you enjoy the site, and find it useful. :) read more

    Subscribe for Friday Emails with Recipes + Meal Ideas!

     
     

    Recent Posts

    close up shot of a boneless tandoori chicken bite dipped in green chutney.

    Boneless Tandoori Chicken in Air Fryer (Air Fryer Tandoori Chicken Bites)

    close up shot of two mumbai style vada pav.

    Vada Pav ( Make and Assemble Mumbai Street Style Vada Pav at Home)

    close up shot of a small bowl full of dry garlic chutney for vada pav.

    Dry Garlic Chutney for Vada Pav (Vada Pav Chutney)

    close up shot of a bowl full of authentic konkani style beans upkari.

    Beans Upkari (Simple & Easy Green Beans Sabzi)

    Dalitoy / Dalithoy (Simple Konkani Style Dal)

    Popular Posts

    a whole chicken tandoori placed on a black cutting board, with a bowl of green chutney and a couple of lemon wedges on the side

    How to Make Whole Chicken Tandoori | Whole Tandoori Chicken Recipe

    coriander mint yogurt chutney

    Coriander Mint Chutney Recipe | Green Chutney Dip for Tandoori, Tikka and Kababs

    close up of 4 pieces of mysore pak placed on a blue plate

    Fail-proof Mysore Pak Recipe [with VIDEO]

    top shot of a plate full of homemade chicken 65, with another serving on the side, along with some schezwan chutney

    Chicken 65 Recipe (Dry Version) – Three Ways

    a plate of kolhapuri misal pav served with chopped onions, farsan, tari and tea

    Spicy Kolhapuri Misal Recipe | Maharashtrian Misal Pav

    Copyright © 2022 SHANTALA's KITCHEN

    18 shares
    18 shares