I like to make different coconut chutneys for our breakfasts, like white coconut chutney, coriander coconut chutney to name a few. This Red coconut chutney is made from fresh coconut, dried red chilis, fried gram, ginger, and tempered with mustard seeds and curry leaves. A great accompaniment with dosa, idli, uttapam and paniyaram. The dry red chilies (Byadagi/Kashmiri) give this eye-catching color to the chutney. I have used Byadgi chilies which are a bit spicier than Kashmiri chilies. You may also like other chutney recipes like Methi seeds chutney, Red chilli Karindi.
Red Coconut Chutney Ingredients
How to Make Red Coconut Chutney
In a blender/mixer-grinder, add coconut, red chilies, garlic, roasted gram dal, tamarind, and salt. Close the lid of the jar and blend them together using a little water at a time, until you get a smooth chutney of the desired consistency. In a small tadka pan. Add oil, When it is slightly warm, add mustard seeds, hing, and urad dal and fry until lightly golden, on a low flame. Pour the tempering over the prepared chutney. Mix well and serve the Red Coconut Chutney with dosa, and idli.
Notes:
Other Chutney Recipes
Mint-Peanut ChutneyMethi seeds chutneyRed Bell Pepper ChutneyRidge gourd ChutneyOnion ChutneyRaw Mango chutneyTomato Chutney
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