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Red Chilli Coconut Chutney

Red Chilli Coconut Chutney

Red Chilli Coconut Chutney is a perfect accompaniment with Idli, dosa, uthappam, upma and vada. Red Chilli Coconut Chutney is easy to make and commonly prepared for breakfast in South India as a side dish or dip. This is also very popular chutney in Mumbai Most of south Indian street food vender or dabba Idliwala serve this chutney with idli, dosa and medu wada.

Red Chilli Coconut Chutney

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

Method:

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.

Red Chilli Coconut Chutney

2. Remove the chutney in a serving bowl. 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.

3. Now pour the tempering over the mixture, and mix well.Red Chilli Coconut Chutney

4. Red Chilli Coconut Chutney is ready to serve with Idli, Dosa, Upma or any south Indian breakfast.

 

Red Chilli Coconut Chutney
 
Print
Prep time
10 mins
Cook time
5 mins
Total time
15 mins
 
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: Binjal Pandya
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.
3.5.3251

Red Chilli Coconut Chutney was last modified: May 10th, 2020 by Binjal's VEG Kitchen

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04/19/2020   Binjal's VEG Kitchen
  Chutneys & Pickles, Kitchen Basics, Quick Recipes     chutney, dip, easy, gluten free, healthy, indian, low fat, quick, spread, vegan
  • Bathua Muthia or Gujarati Cheelia
  • Vegetable White Sauce Pasta
Binjal's VEG Kitchen

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appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

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