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Red Chili Coconut Chutney
Binjal Pandya

Red Chilli Coconut Chutney

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.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 -5
Course: Chutney
Cuisine: Indian
Ingredients Method

Ingredients
  

Chutney
  • ½ cup chopped Fresh Coconuts
  • ¼ cup Roasted Gram Daliya/Chana Dal
  • 1 tsp Tamarind Pulp
  • 1 tsp Cumin Seeds
  • ½ Inch Ginger Chopped
  • 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
  • ½ tsp Red Chili Powder

Method
 

  1. Take all chutney ingredients in a blender bowl and blend it, make a smooth paste using 1 cup water or 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, chili powder and saut 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.