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).