Red chilli coconut chutney recipe – a quick and easy South Indian red coconut chutney. This chutney goes well as as side dish for idli and dosa as well as snacks.
This chutney is a variation to the traditional white coconut chutney.
Another chutney variation that I like to make is the mint coconut chutney.
While the refreshing mint chutney has a pleasant greenish hue, this chutney is slightly spicy and has a lovely reddish hue due to the dry red chillies added to it.
Easy and quick recipes are really handy especially during morning rush hours. This red coconut chutney too falls in this category. You can adjust the number of red chillies that you use. I have used the long variety of red chillies. There are different varieties of dry red chillies available, each varying in the color and spiciness that it imparts to a dish. So adjust the quantity of chillies depending on the variety used.
This red chilli coconut chutney is a perfect accompaniment for South Indian tiffins like dosa, idli, pongal or uttapam. It also goes well with South Indian snacks. Coconuts are nutritious and a good source of vitamin C and dietary fiber. Dry red chillies too are a good source of vitamin C. Lets move on to the recipe for simple and easy red chilli coconut chutney.
Red Chilli Coconut Chutney Recipe
Red Chilli Coconut Chutney recipe
- 1 1/2 cups fresh grated coconut
- 3 dry red chillies broken
- 2 tsp roasted gram ( fried gram / pottukadalai / daria )
- marble-sized tamarind
- Salt to taste
- 1/2 tsp mustard seeds
- 1/2 tsp dehusked split urad dal
- A sprig of curry leaves
- 1/2 tsp oil
- Grate the coconut and set aside.
- Dry roast the dry red chillies in a pan till it changes color to a light brown.
- Take the grated coconut, roasted red chillies, tamarind and roasted gram dal in a mixer. Add salt and grind it to a fine paste by adding water.
- For the seasoning, heat oil in a kadai or pan. Add mustard seeds. When they splutter, add urad dal and curry leaves.
- Once the dal turns brown in color, remove from heat.
- Add the seasoning to the prepared chutney. Mix well.
- Red chilli coconut chutney is now ready to be served.
- Don’t over roast the dry red chillies.
- While grinding the chutney, add water in little quantities till you get the desired consistency.
- I have used the long variety of dry red chilies and the chutney was not too spicy. Adjust the quantity of chillies you use as per your spice level.