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.

Serve the Red Chilli Coconut Chutney with Ragi Idli or Karnataka Style Set Dosa or Carrot Onion Uttapams or even Kuzhi Paniyaram for a delicious breakfast.