- Submitted by Dahlia
(Spicy Red Coconut Chutney)
I already shared the basic White Coconut chutney and the herb infused Green Coconut Chutney. Here is another variation i.e. Red Coconut Chutney. In this variation dry red chilies are used to prepare the chutney which adds that beautiful inviting orangish red colour. Other than this I also make a few other changes. Instead of ginger, I use garlic here. Also, I add chopped shallots in the tempering which adds a nice aroma. I also do not add pottukadali to the chutney but add a tiny piece of tamarind. This variant of coconut chutney is mostly made in Kerala. With all these changes, it gives a different taste to the chutney.
Red Coconut Chutney has a delectable taste and a pretty colour. Please do give it a try and share your feedback.
Recipe for Red Coconut Chutney
Preparation time: 5 minutes
Cooking time: 1 minute (for tempering)
- Grated Coconut (preferably fresh) - 1 cup
- Dry Red Chilies - 5 (or as needed)
- Garlic - 2 or 3 cloves
- Ginger - 1" piece
- Tamarind - a tiny piece
- Salt - as needed
- Warm Water - as needed
- Oil - 1 tsp (preferably coconut oil)
- Mustard seeds - 1/4 tsp
- Urad dal - 1 tsp (optional)
- Shallot - 2
- Curry Leaves - 1 sprig
- Dry red chili - 1 (broken)
- Asafoetida - 1 pinch
- Take all the ingredients under 'For Chutney'. Use Kashmiri red chilies to get a brighter red colour.
- Add little warm drinking water and blend.
- Add additional water to adjust the consistency. I usually prefer to make red chutney little water as compared to the white chutney.
- Heat oil in a pan, add the mustard seeds and urad dal. Chop the shallots and add it. Fry till the onions turn golden brown.
- Add the curry leaves, asafoetida and dry red chilies. Add this tempered oil on top of the chutney. Mix together and enjoy.
- You can use any variety of dried red chili - round, long or kashmiri. However, kashmiri chilies gives a brighter colour and is more appealing visually.
Serving Red Coconut Chutney
- Serve the coconut chutney with idli, dosa, vada, appam or uthappam. My favourite way of eating this is by pouring the chutney on soft and spongy kal dosais.
Other Chutney Recipes