Ingredients: 1 cup of grated coconut (thawed if frozen) 1 tsp of red chilli powder (or 3 red chillies), adjust to taste 4 shallots or pearl onion (ulli, chinna vengayam) 1 clove of garlic 1 small piece of ginger For tempering: 1 tsp of oil (I use coconut oil) 1/4 tsp of black mustard seeds 1/4 tsp of split urad dal (uzhunnu parippu, ulutham paruppu) A few curry leaves 3 shallots, sliced
How to Make Red Coconut Chutney:
- Grind coconut + shallots + garlic + ginger + chilli powder + salt + water to make a smooth chutney. Start with a few tbsp of water and adjust as you go
- Heat oil for tempering, add the mustard seeds and when they pop, add the urad dal. When the urad dal turns golden brown, add the sliced shallots and curry leaves. Fry until shallots turn brown.
- Remove from flame and dunk into the ground chutney. Mix well. Red chutney is a fabulous side dish for dosa and idli and I make it often, especially when I run out of fresh green chillies. Try it in your kitchen and let me know what you thought? If you have a version of red coconut chutney that’s much different, do let me know in the comments section below 🙂
