Go Back
+ servings
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)
Print

Red Coconut Chutney

quick & easy recipe of authentic South Indian style red coconut chutney to serve with idlis, dosas, vadas or appams
Course Accompaniment, Breakfast, Condiments
Cuisine Indian, South Indian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 1025kcal

Equipment

Ingredients

  • 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.

Video

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