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.
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
- Chutney Grinder/High Speed Blender
- 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
- 1 tsp Mustard Seed/Rai
- 1- Dry Red Chillies
- 4-5 Curry Leaves
- 1-2 tbsp Oil
- 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.
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.
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