Coconut red chutney


  • Coconut gratings – 1 cup
  • Red chilli – 4 Nos
  • Bengal gram dhal – 1 tablespoon
  • Urad dhal – 1 tablespoon
  • Tamarind – a small gooseberry size
  • Asafotida – a small pea size (If you do not have hard one, you can use asafetida powder)
  • Salt – ¾ teaspoon
  • Oil – 2 to 3 teaspoon
  • Mustard and curry leaves for seasoning


  1. In a kadai put one teaspoon oil and fry separately asafetida, dhals and red chillies. Remove it and add coconut, tamarind and salt and grind to a paste. Season it with mustard and curry leaves.
  2. Note: Instead of red chillies, you can use green chillies also.


  1. 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.

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