This South Indian Red Chutney is one of my favourite chutneys! It has a beautiful colour, amazing flavours and is super tasty. I really enjoy experimenting with different foods and flavours. I especially love using chillies in my food and this red chutney makes for a great accompaniment with your meal. If you are looking for some more delicious condiments then check out my other recipe collections:
Red Chilli Coconut Chutney
South Indian-style Red Chilli Coconut Chutney is a delectable and simple condiment that goes well with dosa and idli. It only takes 15 minutes to put together with basic materials (vegan).
About This Recipe
No idli dosa breakfast is complete without coconut chutney, one of the most well-liked South Indian condiments.
A delightful alternative to the traditional white coconut chutney is this hot red chili coconut chutney. In addition to the heat, the dry red chilies give this red coconut chutney a beautiful smokey flavor.
This quick and easy red coconut chutney recipe employs staple pantry goods and comes together in just 15 minutes. It is both vegan and easily gluten-free.
The dry coconut garlic chutney eaten with vada pav in Maharashtra is different from this coconut chutney. Please look at my great recipe for vada pav chutney as well.
Serve it with any South Indian breakfast item, such as dosa, idli, or uttapam.
You will get all the ingredients to make this red chutney in any Indian grocery store.
Fresh Coconut – This chutney is ideally made using fresh coconut but you can also use desiccated coconut or unsweetened coconut flakes. You can use dry coconut in place of fresh coconut but the taste will be different.
To save time, buy already grated fresh coconut from the freezer section of an Indian grocery store.
Dried Red Chilies – Try to use Kashmiri dried red chilies or Bedgi Chilies as they give a lovely red vibrant color to the chutney without making it too spicy. If you like your chutney spicy, go for spicy chilies like Guntur chili.
Roasted Chana – Add in some roasted chana (Bengal gram, bhuna chana), as it adds a great texture to the chutney and also prevents it from getting watery.
Tamarind Paste – This adds that much-needed tanginess to the chutney.
Others – Other than the above-mentioned ingredients, you will also need garlic, fresh ginger, asafoetida (hing), salt, and Kashmiri red chilli powder.
For The Tempering
Although tempering (Tadka) the chutney is optional, it gives it a beautiful flavor and is strongly advised. You’ll need asafetida (hing), curry leaves, mustard seeds, cumin seeds, and dry red chilies.
For a wonderful crunch in this chutney, you may also add some white urad dal and chana dal to the tempering.
How To Make Red Coconut Chutney
Prepare the coconut first. Remove the coconut’s flesh and throw away the shell. Use a box grater with a large hole to grate it, or a coconut scraper to scrape it. Instead of grating it, you might alternatively slice it into little pieces.
Buying frozen shredded coconut from the freezer department of an Indian grocery shop will save you time.
Red dry chiles should have their stalks removed. If your blender is not very powerful, cut them into small pieces. If you want the chutney to be even milder, remove the chillies’ seeds.
Peel the garlic cloves and chop or grate the ginger.
assemble the remaining components.
Make The Chutney
Add 1 cup (tightly packed) of grated or chopped coconut, 2 tablespoon roasted Bengal gram (bhuna chana), ½ teaspoon grated ginger, 3-4 cloves of garlic, 6-8 Kashmiri dry red chilies (discard the stalks), ¼ teaspoon asafetida (hing), ½ teaspoon salt, 2 teaspoon tamarind paste, and 1 teaspoon Kashmiri red chili powder to the jar of a high-speed blender.
Add approx ½ cup of water and blend to make a smooth chutney. You can add more water if required.
Scrape the sides of the blender a few times while blending.
Check for salt and add more if required and blend again.
Note – The color and spiciness of the chutney will depend on the quality of the dry red chilies used. Use best quality organic chilies for the best result.
Transfer the chutney to the serving bowl.
Temper The Chutney (Tadka)
For the tempering, heat 1 tablespoon vegetable oil in a small skillet over medium-high heat. You can also use ghee, sesame oil, or coconut oil for the tempering.
Once the oil is hot, add ½ teaspoon mustard seeds and ½ teaspoon cumin seeds and let them crackle for 4-5 seconds.
Add ¼ teaspoon asafetida, 10-12 curry leaves, and 2-3 dry red chillies and let them crackle for 3-4 seconds. Stir gently while frying.
Pour the tempering over the chutney. Mix well and serve.
Tip – Save some tempering for garnishing.
This chutney is prepared slightly differently in each state of South India. Additionally, each home makes it differently. I’ll provide a few alternatives for you to consider.
Coconut oil should be used in place of vegetable oil to produce red chili coconut chutney in the Keralan style.
When grinding the chutney, add a teaspoon of jaggery to create it in the Mangalore manner.
Others include shallots, sometimes known as pearl onions, in their chutney. The shallot should only be lightly cooked in little oil. After that, combine them with the other ingredients.
Use tomatoes to create this chutney. For 4-5 minutes, saute chopped tomatoes in a little oil. Make chutney by combining them with the remaining ingredients.
At room temperature, red coconut chutney tastes its best.
Serving this mouthwatering side dish with South Indian cuisines like idli, dosa, paniyaram, medu vada, bonda, rava dosa, or uttapam is a terrific idea.
Additionally, you can serve it with plain steamed rice, rasam rice, sambar rice, khichdi, or dal rice.
tomato onion chutney red chutney
Total Time: 20 mins
Yield: 3 1x
Spicy Tomato Onion Chutney in the Tamilnadu region of South India. Idli and dosa red chutney and kaara chutney recipe.
- 2 tablespoon peanut oil
- 1/8 teaspoon mustard seeds (use very little)
- 2 tablespoon urad dal
- 4 dried red chilli
- 1 sprig curry leaf
- 3 Medium sized onions, roughly chopped
- 4 Medium sized tomatoes, roughly chopped
- 1 teaspoon salt
- a small piece of tamarind (10 grams, one rupee coin size)
- 1 teaspoon jaggery
- Very few mustard seeds are added to heated oil in the pan. Let it cough. Urad dal should be added. Red dried chilies should be added. Fry the urad dal till it is nicely browned. For any chutney, the dal must be cooked till it turns golden.
- Add the curry leaves and the onion, which has been coarsely diced. Until tender and beginning to brown, fry.
- Add the tomatoes, salt, and cook for five minutes on medium heat, or until the tomatoes are soft. Disconnect the flame. Add a spoonful of jaggery and the tamarind.
- The mixture should be taken out of the pan and given some time to cool. Blend or mix it until it forms a paste. No water should be added while grinding.
- Serve alongside dosa or idli.
This chutney can be stored in the refrigerator for up to two days.
red coconut chutney recipe | red chilli coconut chutney | idli red chutney
easy red coconut chutney recipe | red chilli coconut chutney | idli red chutney
Prep Time2 mins
Cook Time2 mins
Total Time4 mins
- ▢1 cup coconut (grated)
- ▢1 tbsp putani / roasted gram dal
- ▢3 dried kashmiri red chilli
- ▢small ball sized tamarind
- ▢1 inch ginger
- ▢1 clove garlic
- ▢¾ tsp salt
- ▢½ cup water
- ▢3 tsp oil
- ▢¾ tsp mustard
- ▢½ tsp urad dal
- ▢1 dried kashmiri red chilli
- ▢few curry leaves
- First, combine 1 cup coconut, 1 tablespoon putani, and 3 dried red chillies in a blender.
- In addition, add 1/4 tsp. salt, 1 inch of ginger, 1 clove of garlic, and little balls of tamarind.
- Add 1/2 cup water and mix to a paste.
- 3 teaspoons of oil, 1/4 teaspoon of mustard, 1/2 teaspoon of urad dal, 1 dried red chili, and a few curry leaves are heated in a small kadai.
- Over the chutney, pour the tempering.
- Finally, eat idli or dosa with red coconut chutney.
Ingredients for the Red Chutney
|Onion (Diced)||1 medium size|
|Tomatoes (Diced)||2 medium size|
|Jeera / Cumin seeds||1 tsp|
|Haldi / Turmeric||pinch|
|Kari Patta/ Curry leaves||3|
|Imli ka pani /Tamarind Pulp||1 tbsp|
|Dried Kashmiri Red Chilli||2|
|Salt||as per your taste|
Ingredients for the Tempering
|Urad Dal / Split Black gram||1 tsp|
|Rai / Mustard seeds||½ tsp|
- Dice up the vegetables keep aside in a bowl.
- When the dried Kashmiri red chillies begin to change color, add them to the hot oil in the pan and remove them into a bowl.
- The onions should be added to the same pan after the cumin seeds have cooked for 10 seconds. Cook the onions for 2 minutes, or until they are halfway done.
- Add the tomatoes, curry leaves, turmeric, and salt after the onions have simmered for half the time. then cook for a another 6-7 minutes, or until everything is done.
- After adding, boil the tamarind juice for 30 more seconds.
- In a mixer grinder, combine this mixture with the dried Kashmiri chillies after turning off the flame.
- (Be sure to only grind them once the mixture has reached room temperature.)
- If necessary, add 1-2 teaspoons of water to the mixer grinder to achieve the desired smoothness.
- Incorporate into a bowl.
- It’s time to temper. When the split black gram’s color begins to change after being added to hot oil in a tempering pan, add the mustard seeds.
- When the mustard seeds begin to pop, wait until they have finished popping before adding the tadka or tempering to the red chutney.
- Idli, dosa, or any other south Indian dish goes well with this chutney when eaten fresh.
- Although you may keep this chutney in the refrigerator for a day, I advise making it right away.