This recipe is for a flavorful Coconut Red Chutney made with freshly grated coconut, aromatic spices, and a touch of tamarind for tanginess. Fried red chilies, Bengal gram dal, urad dal, tamarind, and asafoetida are blended with coconut and salt to create a smooth, flavorful paste. The chutney is finished with a tempering of mustard seeds and curry leaves, adding a delightful aroma and texture. Perfect as a side dish for dosa, idli, or upma, this chutney is quick to prepare and packed with traditional South Indian flavors.
You can also try the similar coconut curry leaves chutney.
Coconut Curry Leaves Chutney
Difficulty: EasyExplore the flavors of South India with these delicious chutney recipes! Made with coconut and curry leaves, these chutneys are a must-try. An alternate version of this chutney is Tomato Curry Leaves chutney.
Coconut red chutney
5
servings5
minutes10
minutesA simple chutney recipe made with coconut and red chili. Perfect as a side dish for dosa, idli, or upma.
Ingredients
Coconut gratings – 1 cup
Red chili – 4
Bengal gram dhal – 1 tablespoon
Urad dhal – 1 tablespoon
Tamarind – a small gooseberry size
Asafoetida – a small pea size
Salt – ¾ teaspoon or as per taste
Oil – 2 to 3 teaspoons
Mustard – 1 teaspoon
curry leaves – few
Directions
- In a kadai add one teaspoon oil and fry separately asafoetida, dals, tamarind and red chilies.
- Remove and cool it.
- Put the fried items in a mixie jar. Add coconut and salt and grind to a paste.
- Season it with mustard and curry leaves.
Hello,
You have many chutney recipes too. I think it would take more time to try each one..
Atlast I found one that I do. The difference is I fry coconut too and I do not add Tamarind. I add Tamarind to other chutneys like Corinader and Pudina Chutney.
Check out my version too.
http://tamilsamayaldiary.blogspot.com/2011/04/fried-coconut-chutney.html
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