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Recipe for Red Coconut Chutney
Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins
- Grated coconut- 3/4 cup
- Roasted gram- 3 to 4 tsp
- Red chillies byadagi- 2 no.
- Tamarind- Small gooseberry sized
- Salt- 1/2 tsp or to taste
- Ginger- 1/2″ sized
- Asafoetida- Chickpeas sized
- Cooking oil- 2 tsp
- Mustard seeds- 1/4 tsp
- Split black gram lentil/ urad dal- 1/4 tsp
- Curry leaves- Few
Soak red chillies in hot water for 10 mins.
Add all chutney ingredients in to mixer and grind to coarse paste.
Heat seasoning pan adding oil, mustard seeds, urad dal and curry leaves. When mustard seeds start to sizzle and pop, transfer it to red coconut chutney.
Red coconut chutney is ready. Enjoy lip-smacking side dish with Idli and Dosa.
If you have abundant coconut, then use it alone for chutney and skip roasted gram.
I like to add few curry leaves while grinding this red chilly chutney to make it more healthier.
Soaking red chillies helps it to blend well with other ingredients and make the chutney colorful.