Red Chilli Coconut Chutney
 
Prep time
Cook time
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Red Chilli Coconut Chutney is a perfect accompaniment with Idli, dosa, uthappam, upma and vada. It is easy to make. This Chutney is commonly prepared for breakfast in South India as a side dish or dip.
Author:
Recipe type: Chutney
Cuisine: Indian
Serves: 4-5
Ingredients
Chutney
  • ½ cup chopped Fresh Coconuts
  • ¼ cup Roasted Gram (Daliya/Chana Dal)
  • 1 tsp Tamarind Pulp
  • 1 tsp Cumin Seeds
  • 1 tsp Chopped Ginger
  • 3-4 whole Dry Red chilli
  • Salt
Tempering
  • 1-2 tsp Oil for Tempering
  • 1-2 Whole Dry Red Chilli
  • 1 tsp Mustard Seeds
  • 1 tsp Urad Dal/Split Black Gram
  • Pinch of Asafoetida/Hing
  • 4-5 Curry Leaves
Instructions
  1. Take all chutney ingredients in a blender bowl and blend it, make a smooth paste using water as required. Add 2-3 ice cubes while grinding it will make chutney smooth.
  2. Remove the chutney in a serving bowl.
  3. Now heat the oil in a small pan, add mustard seeds, urad dal, when crackling add hing, red chilli,, curry leaves and sauté for few seconds.
  4. Now pour the tempering over the mixture, and mix well.
  5. Red Chilli Coconut Chutney is ready to serve with Idli, Dosa, Upma or any south Indian breakfast.
Recipe by Binjal's VEG Kitchen at http://www.binjalsvegkitchen.com/red-chilli-coconut-chutney/