Red coconut chutney recipe | Spicy coconut chutney side dish for idli dosa
Red coconut chutney is a simple side dish that can be served with breakfast dishes like Idli, Dosa, Uttapam, Mysore bonda, Medu vada or Upma. It is spicy, tangy and nutty. There are so many variations to this chutney and I will share the recipes in later blog posts.
I have added peanuts in this recipe but if you are allergic to peanuts you can use cashew nuts, which will give a nice thickness and creaminess to the chutney. Also I have added shallots in this chutney but if you do not have shallots, you can simply use regular red onions.
If you prefer you can add green chilies but to give the Red coconut chutney a nice red color, please try to add Kashmiri red chilies or Bydagi chilies. Adding red ripe peppers or red bell peppers give a nice color too.
Fresh coconut is always preferred for Red coconut chutney but I also often use frozen shredded coconut that is available in the freezer section of Indian groceries. For tanginess I have added tamarind in the recipe but you can substitute it with lemon/lime juice.
If you are looking for more chutney recipes, check them here.
Serve Chutney with
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Red coconut chutney recipe | Easy Spicy coconut chutney side dish for idli dosa upma
Main ingredients
- 220 gms Shredded Coconut ((fresh or frozen thawed))
- 2 tsps Oil
- 1 tsp Cumin seeds
- 2 Garlic cloves
- 8-10 Dry Red chilies (or as per taste)
- 3 tbsps Peanuts
- 6-7 small Shallots (Pearl onions)
- 4-5 Red peppers or Bell peppers
- 1 gooseberry sized Tamarind
- Salt (per taste)
- Water (as needed for blending)
For Tempering
- 1.5 tsp Oil
- 1/2 tsp Mustard seeds
- 1 tsp Urad dal
- 1 Garlic clove – finely chopped
- 4-5 small dried red chilies
- 7-8 Curry leaves
- small pinch Hing or Asafoetida
Preparing the chutney
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In a thick bottomed pan, add oil and let it get hot.
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Once oil is hot add cumin seeds,garlic, dried red chilies and peanuts.
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Roast on medium flame till the peanuts are nice and golden. Stir in between to avoid burning
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Now add in the shallots and red peppers. Fry till everything on the pan are well roasted.
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Then add in the coconut and tamarind. For fresh coconut there is no need to roast further but for frozen thawed coconut fry for 2-3 mins to freshen up and raw smell is gone. Turn off the heat.
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Once the mix is cooled down, with enough salt to taste and water blend everything into smooth chutney.
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Keep aside and add the tempering
Preparing the tempering
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Take a small pan and add oil.
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Once the oil is hot add all the ingredients under "For tempering".
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Fry well till it is aromatic and garlic looks slightly golden.
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Turn off the heat and add it to the chutney.
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Mix well and serve with idli, dosa etc.
- Pearl onions can be replaced with red onion
- Red peppers can be replaced with red bell peppers/capsicum
- Tamarind can be replaced with lemon/lime juice
- Peanuts can be replaced with cashew nuts