Red Coconut Chutney Recipe

An authentic South Indian style red coconut chutney to serve with idlis, dosas, vadas or 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.

Course Accompaniment, Breakfast, Condiments

Cuisine Indian, South Indian

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 254kcal

Author Shantala Shenoy Nayak

Equipment

Indian Mixer

Ingredients

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

For tempering / tadka

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

Instructions

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.
Blend till it all becomes one smooth paste.
The chutney base is ready. Transfer to a serving bowl or container of your choice.

For tempering / tadka

In a small tadka pan, take ¾ tablespoon coconut oil, and lightly heat it up.
To it, add ¾ teaspoon mustard seeds, and let it roast for a few seconds, till it starts to pop.
Then add 8 big curry leaves, and lightly roast it for another few seconds.
When done, turn off the heat, and add the tadka to the chutney base made earlier, and mix it in.
Red coconut chutney is ready to serve. It pairs extremely well with idlis and dosas, as well as vadas and appams.

Video

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.

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