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Red Coconut Chutney

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


  • 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

For Tempering

  • 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.


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
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