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Red Coconut Chutney nahi khaya toh kya khaya? (which translates in Hindi to If you haven’t tried a coconut chutney then what have you tried so far :D).

Who doesn’t like a chutney? I mean the word chutney literally was originated from Indian languages, that’s the amount of love with have for our chutneys. And who said that there are few types of them, if needed we can really go upto creating millions of combination of chutneys which go well with different food items, for different meal options! Yes I am not kidding on that.

One of the most loved food by Indians and ones visiting India or Indian food lovers love Idli & Dosa and ofcourse it is loved with a bunch of chutneys and sambar. Red Coconut Chutney is one of those chutneys to make a great combination with your idli or dosa.

Red Coconut Chutney gets it color ofcourse from the dry red chilli (but you can weigh the number of chillies you could like to use). But whats a chutney if you don’t taste a kick of spice (just like how a salsa is, maybe?)

I had my red chutney for a few days once with Pesarattu (dosa made with mung beans) and then with regular masala dosa.

What would you like to pair it with?

Print Recipe
Red Coconut Chutney Yum
Course Chutney
Cuisine South Indian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Course Chutney
Cuisine South Indian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Instructions
  1. In a pan add the chana daal and urad daal and let it dry roast for a minute on medium flame.
  2. Add the red dry chilli and sesame seeds now. And roast them for a minute too
  3. At this stage the grated coconut, chopped ginger and roast it along with everything else not for more than a minute. This will bring a nutty flavor to the chutney.
  4. Transfer all this in a grinder along with a pinch of asafoetida and salt.
  5. Give it a pulse for few seconds before adding water. Now keep adding a tbsp of water as and when required for grinding. (If you add too much water initially the ingredients don't grind equally).
  6. Grind it to a smooth paste.
  7. In a small tadka/tempering pan add oil and add the mustard seeds. Let them splutter for a few seconds and then add the dry red chilli, curry leaves and urad dal. Fry everything for not more than few seconds. Add this on top of the chutney and mix everything well.
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