Red Chilli Coconut Chutney Recipe - South Indian Chutney
You must try this tasty and simple South Indian chutney made of red chillies, fresh coconut, onions and garlic. Serve it with any South Indian breakfast of your choice.
Red Chilli Coconut Chutney Recipe is a delectable spicy accompaniment to many South Indian breakfast options such as idlis, vada, uttapams or dosai. It also pairs well with South Indian snacks and tiffin items.
This recipe uses red chillies blended with freshly grated coconut and a dash of coconut oil, to give it extra flavour. Packed with the goodness of coconuts and the punch of red chillies, I find that it pairs well with Sambar or Dal when had with rice too. If you are averse to the overpowering flavour of coconut oil, you can use refined oil instead and it will make a tasty accompaniment to your breakfasts and meals. This chutney also keeps well if stored in a clean airtight container, under refrigeration for 4-5 days.
You may also like to try out some of the other simple but delicious chutneys we have like:
For the chutney
- 1 tablespoon Coconut Oil
- 1/2 cup Pearl onions (Sambar Onions)
- 3 cloves Garlic
- 2 cups Fresh coconut , grated
- 1 inch Ginger , chopped
- 6 Dry red chillies
- 2 tablespoons Roasted Gram Dal (Pottukadalai)
- Salt , to taste For Tempering
- 1/4 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 sprig Curry leaves
- 1 teaspoon White Urad Dal (Split)
- 3 Dry red chillies
- 1 teaspoon Coconut Oil
How to make Red Chilli Coconut Chutney Recipe - South Indian Chutney
To begin making the Red Chilli Coconut Chutney Recipe, into a preheated pan add 1 tablespoon of coconut oil, add the sambar onions and garlic cloves and saute well till the onions soften and turn golden brown in colour.
Take the pan off the heat and allow the onions and garlic to cool.
Then, to make the chutney, in a blender/mixer-grinder, add roasted onion, garlic, red chillies, ginger, coconut, roasted chana dal and salt to taste.
Shut the lid of the jar and blend them together using a little water at a time, until you get a smooth chutney of desired consistency.
Pour the Red Chilli Coconut Chutney out into a dish and set aside, while you prepare the tempering.
In a small tadka pan, heat coconut oil. Once the oil is hot add mustard seeds, cumin seeds and allow them to crackle.
Once done add urad dal and fry until the dal turns light golden, on a low flame. After the urad dal has browned add the curry leaves and red chillies and saute it all together for just a few seconds.
Turn off the heat and pour the tempering over the prepared Red Chilli Coconut Chutney. Mix well and serve.
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