I absolutely love red coconut chutney with its tangy, spicy kick, but my husband prefers the classic coconut chutney. So, we don’t make it often, to be honest. When we do, it’s a delightful change that adds a burst of flavor to our meals. A rare but cherished treat!
Red Coconut Chutney
Red Coconut Chutney is very similar to the white chutney except that I use Kashmiri red chillies, to get the bright reddish orange color. It looks spicy though it's not. This is a great accompaniment for idlis/dosas.
Ingredients
- 1/2 cup Grated Coconut I use 'Daily delight' frozen grated coconut (Thaw it before using)
- 2 to 3 Kashmiri red chilies Gives bright color and not spicy
- 2 cloves Garlic sliced thinly
- 2 tbsp Pottukadalai (Roasted gram)
- 1/2 tsp Tamarind paste
- 1/2 cup Water
- 1 tsp Oil
- Salt to taste
Seasoning
- 1 tsp Sesame Oil
- 1/2 tsp Mustard seeds
- 1 tsp Split Urad dal
- 1 sprig Curry leaves
Instructions
Now, let's cook!
- Heat oil in a pan, when it's medium hot, add Kashmiri red chilies and saute for a minute. Add sliced garlic, coconut and fry for 3 mins. Don't let it brown. Turn off heat and add the roasted gram.
- Let it cool down. Grind everything together with salt, and 1/2 cup water to a smooth paste.
- Heat sesame oil, and season with the ingredients under Seasoning.
- Pour this onto the chutney and mix it and serve.
Tips
- If you are using fresh coconut, there is no need to saute the coconut. I do it, since I use frozen coconut or else it gives a different texture.
- Substitute Roasted gram with 10 almonds (soaked in water & peeled).
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