Delicious Red Coconut Chutney served with dosa, idli and uttapam.
Varieties of chutneys are made in India majorly in Southern India. Mainly green and red chutney are made to eat with dosas and idlis. Red chutney is slightly spicy, infused in Indian spices goes well with any thing actually. I love both green Or red chutneys as long as it’s delicious.
There might be a lot of variations for red chutney as I haven’t explored on google yet for the recipe. I just made on my own and I love that way. I am sure you would also like them quite different from regular chutney.
Red Coconut Chutney is good option for people who love spicy food. You could make it mild spiced Or spicy depends as to how many chilies you add. I could eat chutneys with parathas, puris Or rotis. I even like dried powdered chutney anyways I just love to eat 🙂
Don’t have much too say today coz I am hungry!
Notes for Red Coconut Chutney:
- If you like spicy chutney add more red chilies.
- For variation you could add some groundnuts into the chutney.
- Mostly chutney is of medium consistency when made at home but in restaurants you get a thinner consistency …. I am sure you know why?
Red Coconut Chutney recipe details listed below:
- ½ fresh coconut grated
- ½ inch ginger
- 6 to 7 garlic cloves
- 7 to 8 curry leaves
- 3 to 4 dried kashmiri chilies
- 2 tbsp water
- For tempering:
- 1 tbsp coconut Or vegetable oil
- a pinch of asofoetida (hing)
- 1 t/s mustard seed
- 6 to 7 curry leaves
- 1 t/s split gram (kali urad dal)
- salt as per taste
- Grind all the ingredients for chutney into a processor until smooth paste formed. Add little water if required.
- Take oil in a small pan add oil. Once oil is hot reduce the flame add mustard seed, hing, curry leaves, split gram and salt
- as per taste. Once all the ingredients crackle nicely.
- Pour them over the chutney mixture. Add water as per consistency required. Check the taste add salt if required.
- Serve Red Coconut Chutney with dosas Or idlis.