I can’t remember who taught me how to make Red Coconut Chutney, which is a shame because they did a great job. This chutney goes with anything you want it to. It’s amazing with South Indian cooking, like I would have had at my aunt’s house. It goes well with many other dishes as well though. I personally like it with both chicken and fish. Give it a try and let me know what you think!
red coconut chutney recipe | red chilli coconut chutney | idli red chutney
red coconut chutney recipe | red chilli coconut chutney | idli red chutney with detailed photo and video recipe. an authentic south indian spicy chutney made with coconut grate and red chillies. it is an ideal spicy condiment, typically served with south indian breakfast dishes like idli and dosa. but it can also be served with many other dishes including upma, pongal and even as a side dish to rice and sambar combination.
red coconut chutney recipe | red chilli coconut chutney | idli red chutney with step by step photo and video recipe. coconut based chutney recipes are very native to south indians and are served with myriad dishes. the most popular coconut based chutney is the white coloured served with idli and dosa. but there are other popular chutneys and red coconut chutney recipe is one of them served with various breakfast dishes.
well, to be honest, i do not make this red coconut chutney recipe frequently in my house. the main reason being i have outsourced the preparation of chutney to my husband. he likes the plain coconut chutney with green chillies with a hint of roasted channa dal and coriander leaves. he makes it watery very similar to idli chutney so that it negates the use of sambar. in addition to this he likes to add sour and raw mangoes to his chutney. whereas i have chosen the traditional approach by using tamarind and also the red chillies to get the bright red colour. further to these the texture plays an important role to any chutney. i have deliberately made it thin for this chutney so that it can be used as a multipurpose chutney.
furthermore, i would like to add some more tips, suggestions and variations to the red coconut chutney recipe. firstly, in this chutney recipe, i have used desiccated coconut as i do not have access to fresh ones. having said that, freshly grated coconut is ideal for any chutney recipe. secondly, i would heavily recommend using kashmiri or byadigi red chillies which are suitable for this recipe. other red chillies may not yield the same colour and also may turn more hot and spicy. lastly, you can make this chutney in bulk and may preserve it in the refrigerator for future use. but you may have to add hot water as it may thicken as it rests and bring it to the right consistency.
Kerala Style Red Coconut Chutney For Dosa, Idli
Red Coconut Chutney Recipe – It’s a lip smacking accompaniment loaded with coastal flavors. A quintessential Kerala style coconut chutney that goes perfect with dosa, idli, uttapam and so much more! It’s vegan, it’s gluten free.
I have always been a huge fan of variety of chutneys. You give me nice tangy and spicy chutneys and I am sorted to eat it with plain rice, khichdi or dal rice. In fact, I even love to eat them with plain phulkas too.
You know what is the best thing about most of the chutney recipes?
They barely take any time for the preparation. You will be amazed to see the chutney variations that we have in our Indian homes.
And, they go amazingly well with any kind of Indian meals. And so is this red coconut chutney, the one of them.
Honestly, I love South Indian Food very much. Especially, the idlis, dosas, menu vadas and paniyarams. Oh! I love uttapam also very much.
I know, that this chutney is made in Kerala style. But, it goes so well with almost all the South Indian snacks.
Red Coconut Chutney
Coming to this Kerala coconut chutney, I love the coastal flavour of this particular chutney.
Because, it has all the essence to make you go crazy over it. The pearl onions (sambar onions) when we fry in coconut oil, the aroma is simply wonderful.
The roasted sambar onions, garlic and dry roasted red chilies provides a perfect balance to the taste and the aroma.
And, of course, the hero of the dish is – fresh coconut chunks. When you combine all of them, the result is absolutely finger licking.
The name red coconut chutney is due to the use of dried red chilies. And, do not miss to temper or give tadka by using coconut oil only.
Did you see how bright and vibrant this red chutney looks? It is because I use good quality dried Kashmiri red chilies. Even Byadgi chilies gives great color to the chutney.
If you like it to be very spicy, then use the spicy variety of dry red chilies. For medium spicy chutney, go for the mix of both, spicy ones as well as the Kashmiri chilies.
Serving Suggestions For This Red Chilli Coconut Chutney
This chutney goes beautifully with idli, dosa, vada and even plain rice. Or, pair it with sambar rice, puniyaram, bondas, rava dosa and many more.
Steps Photos – How To Make Red Coconut Chutney
In a pan, heat ½ tablespoon of coconut oil. Then, add pearl onions and garlic cloves, fry for 1 minute on medium flame. (photo 1)
Add dried red chilies and fry for another few seconds until roasted well. Take it off the heat. (photo 2)
In a blender jar, add fresh coconut, ginger, salt and roasted onion garlic and chilies. (photo 3 and 4)
Blend everything together to a fine paste. Transfer the blended chutney to a bowl.
To Temper The Chutney:
Heat 2 tablespoons of coconut oil in a small pan. Once the oil heats, add mustard seeds and let it crackle. (photo 1)
Add Urad dal and fry for few seconds or until light golden. (photo 2)
Then, add chopped pearl onions. Fry until it just starts picking up golden color. (photo 3)
Add curry leaves and dried red chilies and fry for another few seconds only. (photo 4)
Pour the tempering over the prepared chutney and mix.
Serve with idlis and dosas.
Red Coconut Chutney | Red Chilli Coconut Chutney
Easy three ingredient coconut chutney recipe!
PREP TIME5 mins
COOK TIME5 mins
TOTAL TIME10 mins
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
For Chutney –
- ▢½ cup Desiccated Coconut
- ▢1 Small Onion 3-4 Shallots
- ▢3-4 Dried Red Chillies
- ▢Marbled Sized Ball of Tamarind
- ▢Salt as needed
- ▢¼ cup Hot Water adjust as needed
For Tempering –
- ▢1 teaspoon Oil
- ▢½ teaspoon Mustard Seeds
- ▢½ teaspoon Cumin Seeds
- ▢½ teaspoon Urad Dal
- ▢Two Large Pinches Asafoetida
- ▢Fresh Curry Leaves
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- In blender jar add desiccated coconut along with hot water and let it sit for 5 mins. This will get the coconut refreshed.
- Add chopped onions/shallots, dried red chillies, tamarind and salt.
- Blend until smooth. Adjust water as needed to make chutney.
- Remove onto bowl. Meanwhile, heat oil for tempering. Add mustard seeds, cumin seeds, urad dal. As they turn golden and begin popping, add asafoetida and fresh curry leaves. Add it to the chutney.
- Serve as a side dish for any breakfast recipe.