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Home » All Recipes » Red Coconut Chutney

Red Coconut Chutney

Apr 12, 2021 | Last Updated: Apr 30, 2021 | by Swati

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Red Coconut Chutney Recipe | How to make Red Coconut chutney for Idlis and Dosa

Kerala Style Red Coconut Chutney is a delicious accompaniment to South Indian dishes like Idlis, Dosa, Appe or Uttapam. A lip smacking chutney loaded with flavours from curry leaves, coconut and chillies.

I always like to make different chutneys for our meals. Chutneys are one of the best accompaniment with meals. These are one of the easy and quick to make side dishes that go so well with dal rice combo, plain dosa, chillas , idlis and many more. Even a simple piece of toasted bread taste awesome with a generous spread of your favourite chutney, best for anytime or midnight pangs or cravings!!

What is Red Coconut Chutney

Red Coconut Chutney is a South Indian Style Chutney served with morning breakfast items like idli, dosa, uttapam, appe( checkout Instant Rava and Oats Appe).

South Indian breakfast is also referred as Tiffin and is always accompanied with an array of different lip smacking chutneys.

Checkout these two different Coconut versions of Coconut Chutney from the blog-- Coconut Chutney/Idli Chutney(2 ways)

The dry red chillies (Kashmiri/Byadagi chillies) give this chutney a beautiful eye catching color. I have used Byadgi chillies which are a bit more spicy than the Kashmiri chillies.

Ingredients for Red Coconut Chutney

Fresh Coconut- This chutney is made with fresh coconut but you can also make it with dessicated coconut. For those in USA or other countries where the brown fresh coconut is not available, you can get frozen coconut from Indian grocery. Frozen fresh coconut stays good for about a month. Use it as and whenever required.

Red Chillies- Byadgi Red Chillies or Kashmiri Red Chillies add a beautiful bright color and heat to chutney. 2-3 chillies are okay of you like mild spicy, add more if you like fiery hot chutney.

Lentils- Roasted Chana Dal and Split Black Gram Skinned (Dhuli Urad) , it adds great texture to chutney.

Shallots/Sambhar Onions- Traditionally shallots or small onions are used in making the chutney. You can also use red onions (as I have used).

Tamarind Paste/Water- Adds tanginess to the chutney. To make tamarind paste , soak a small portion of (preferably seedless) tamarind in warm water. Rub it and take out the pulp.

Others- Curry Leaves, Mustard Seeds, Ginger, and oil for tempering.

You can also add jaggery. I used tamarind chutney here in the recipe which already had jaggery. Tamarind and jaggery adds a sweet and tangy taste to the chutney.

After grinding the chutney, you temper it, with curry leaves and mustard seeds.

How to make Red Coconut Chutney

Detailed method in recipe card(will soon update the quick and easy video for the same)

Soak red chillies in warm water for about 10-20 mins. It make grinding easy.

If using frozen coconut, thaw it first.

Storing and Serving Suggestions

Refrigerate the chutney in an airtight container. Stays good for about 4-5 days. You can also freeze it for a couple of weeks.

Serve it with Dosa, Idlis, Uttapam or even dal rice.

Not only with Tiffin items but I love to have this chutney with our besan chilla, or plain paratha.

Checkout the Idli Recipes from the blog- Instant Rava Idli, Instant Idli with Cooked Rice, Instant Ragi Idli

Try out the chutney with these Dosas from the blog-- Mixed Dal Dosa, Instant Ragi Dosa, Sprouted Moong and Quinoa Dosa

Other chutneys that your can have as side with Idlis and Dosa.. Roasted Bell Pepper, Tomato and Garlic Chutney

Recipe card for Red Coconut Chutney

Red-Coconut-Chutney

Red Coconut Chutney

Swati
Red Coconut Chutney Recipe with Tiffin/ South Indian Breakfast items
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course Condiments, Side Dish
Cuisine South Indian
Servings 1 Cup

Equipment

  • Chutney Grinder/High Speed Blender

Ingredients
  

  • ½ Cup Fresh Coconut
  • 3-4 Dry Red Chillies Byadgi/Kashmiri
  • 4-5 Curry Leaves
  • Ginger(small piece)
  • 1 tbsp Roasted Chana Dal Dalia
  • 1 tsp Dhuli Urad Dal
  • 1 Onion(medium) or 4-5 Shallots
  • 1-2 tbsp Tamarind Paste
  • 1 tsp Jaggery Powder
  • 1-2 tbsp Oil

For Tempering

  • 1 tsp Mustard Seed/Rai
  • 1- Dry Red Chillies
  • 4-5 Curry Leaves
  • 1-2 tbsp Oil

Instructions
 

  • In a pan heat oil and add curry leaves urad lentils and roasted chana dal. Saute for a few seconds.
  • Next add onions or shallots and saute for 1 mins.
  • Then add red chillies and saute for a few seconds.
  • Cool the mixture and then in a grinder add with coconut and tamarind paste and jaggery.
  • Grind to fine paste.
  • In a tadka pan/small pan, heat oil add mustard seeds.
  • When seeds crackle, add curry leaves and red chillies.
  • Saute for a 1-2 second and then add to the chutney.
  • Serve chutney as required and then refrigerate the leftover in an airtight container.

Notes

You can also directly grind onions, coconut, red chillies tamarind paste, ginger and lentils to fine paste without cooking. Then temper it with mustard seeds and curry leaves.
If using frozen coconut, thaw it before using it.
Do not add mustard seeds while grinding the chutney. Use it only in temepring.
Keyword Rede Coconut Chutney Recipe
Did you try the recipe..Share @foodtrails25 or tag me #foodtrails25!
Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!
Red Coconut Chutney with Idlis and Dosa

Tagging to my Facebook group Foodies Monday Bloghop, for the theme Tiffin Side Dish.This lovely theme was suggested by my fellow blogger Priya Iyer, who blogs at The World Through my Eyes. A lovely blog with traditional and authentic South Indian recipes and a lot more. I really love her writing style and eye catching photography.

she made this Tomato Gravy with Idlis and Dosa, an interesting recipe to try out. I have also tried out her homemade Podis for Rasam and Idlis. Do reach out to her to give the lip smacking podis a try.

Do try this Red Coconut Chutney my way. I am sure you will love it. Since I saute the ingredients before grinding the shelf life a bit longer than the one made with directly grindling all the ingredients.

You can post your feedback with the pic on my FB page or tag me on Instagram(#foodtrails25).  Pin the recipe for later use. If you like the recipe, pls do rate the recipe. Rating tab is just above the comments. Rating helps to make my blog more visible in Google searches and more people can discover my blog.

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Thanks for stopping by and keep coming back!!

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Reader Interactions

Comments

  1. NARMADHA

    May 17, 2021 at 10:17 pm

    Red coconut chutney is so flavorful and one of my favorite chutneys. Going to try your version sometime. Looks so so inviting.

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    • Swati

      May 19, 2021 at 12:37 pm

      Thanks Narmadha!!

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  2. Poonam Bachhav

    May 13, 2021 at 1:07 pm

    Kerala Style red coconut chutney with that jaggery, tamarind and onions going in sounds absolutely flavorful Swaty !

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  3. Priya Vj

    May 13, 2021 at 8:06 am

    I love these kind off dhall roasted chutneys ..the roasted channa and udad dhall gives a nice nutty flavor to the chutney as well as a good volume . Beautiful and appetizing red color you have achieved to this chutney.

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  4. Vasus vegkitchen

    April 24, 2021 at 8:19 am

    Wow this red coconut chutney looking very tasty, I use too call out kempu chutney in Kannada in my childhood is my all time fav. Loved your version red chutney it's very inviting.

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    • Swati

      April 30, 2021 at 6:31 am

      Thanks Aruna..

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  5. Sujata Roy

    April 19, 2021 at 9:33 am

    Red coconut chutney looks super tempting Swaty. Loved the colour. Not only idli dosa I think it will be great accompany with any snacks. Bookmarking it to try. I will definitely try it with fresh coconut.

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  6. Sasmita Sahoo

    April 18, 2021 at 9:21 am

    Kerala Style red coconut chutney looks so delicious !!! such a perfect accompaniment to idlis, dosa.... Love this chutney prepared using coconut and chillies and curry leaves..

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  7. Preethicuisine

    April 17, 2021 at 7:31 am

    Red coconut chutney sounds so flavourful and tempting . We do add shallots to chutney too. Adding jaggery powder sounds interesting. Will you adding jaggery next time . Beautifully presented.

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  8. The Girl Next Door

    April 15, 2021 at 2:34 am

    Thank you for that lovely introduction to my blog!

    The Red Coconut Chutney looks brilliant! I love how you have used tamarind, jaggery and onion here, which I'm sure must have made the chutney all the more flavourful. I'll definitely try this out!

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  9. Kalyani

    April 15, 2021 at 1:02 am

    That's an awesome chutney to go, swaty ! loving the deep red colour and the tanginess from tamarind too !

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Swati Malik

A passionate foodie, food blogger.. blogging about my food experiences, and food stories.. Love to click pics and cook for my loved ones. Aham Bhramasmi!!

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A passionate foodie, food blogger.. blogging about my food experiences, and food stories.. Love to click pics and cook for my loved ones. Aham Bhramasmi!!

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