Red coconut chutney is a spicy chutney recipe made with coconut and red chillies. This is very tasty chutney with flavors of garlic and shallots in it and goes well with idli, dosa, vada etc. This kerala style red coconut chutney does not use fried gram in it. There are different ways of preparing this chutney in kerala and one such variety is this.
The taste and the color of red coconut chutney mainly depends on the type of red chillies you use. Roasting chillies are also important else you will have a raw smell in the chutney. This chutney is a good alternative to our regular coconut chutney. Do not forget to temper the chutney with coconut oil for an authentic flavor.
1 cup coconut, grated
4-5 dry red chillies, spicy variety (can add 1 or 2 byadgi/kashmiri chillies)
½ tsp jeera/cumin seeds
2-3 shallots/sambar onions (opt)
2 garlic cloves
1 tsp coconut oil
½ tsp mustard seeds
1 spring curry leaves
- Heat a pan and add ½ tsp coconut oil. Once oil is hot, add red chillies and roast them on a medium flame for few seconds. Remove from oil and allow it to cool.
- To the same pan, add shallots (opt) and fry on a low flame for 1-2 minutes. Remove from oil and let it also cool.
- In a mixer jar, add grated coconut, jeera, garlic cloves, roasted red chillies and shallots. Add little water and grind to smooth paste. Do not add more water for grinding. You can add water in intervals and grind it to paste.
- Transfer the grinded paste to a bowl. Add salt to taste and mix well. Add water as required to get the consistency you prefer.
- Heat a tadka pan and add coconut oil. Once oil is hot, add mustard seeds and curry leaves. Allow the mustards to splutter.
- Pour this hot seasoning on the prepared chutney. Cover the chutney bowl with a lid and let it sit for few minutes before serving. Mix the chutney well with a dry spoon and serve.
- Adjust the quantity of red chillies as per your taste and preference. You can add both spicy + byadgi/kashmiri chillies.
- You can also add a small piece of ginger while grinding.
- Use coconut oil for a nice and authentic flavor. However other cooking oils can also be used.
- Roasting chillies removes the raw smell and hence recommended. You can use it without roasting too.
- You can skip using shallots too. Roast red chillies and grind it with coconut and jeera. You can also add 1-2 garlic cloves for additional flavor.
- Cover the chutney bowl immediately after pouring the seasoning. This helps the chutney to be more aromatic and tasty.
- Refrigerate the remaining red coconut chutney in an air tight container for later use.
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