Red Coconut Chutney Kerala Style
A spicy and tangy South Indian condiment made with fresh coconut, dry red chilies, and a traditional coconut oil tempering.
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Ingredients
- 1 cup Fresh grated coconut
- 5 pieces Dried red chilies
- 4 pieces Shallots (Sambar onions)
- 1/2 inch Ginger
- 1/2 teaspoon Tamarind paste
- 3/4 teaspoon Salt
- 1 tablespoon Coconut oil
- 1/2 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 1/4 cup Water
Instructions
- 1
In a small pan, lightly roast the dried red chilies for 1 minute until they become fragrant, being careful not to burn them.
- 2
Add the roasted red chilies, grated coconut, shallots, ginger, tamarind, and salt into a blender jar.
- 3
Add a small amount of water (about 2-3 tablespoons) and grind the mixture into a smooth or slightly coarse paste according to your preference.
- 4
Transfer the ground chutney into a serving bowl.
- 5
Heat coconut oil in a small tempering pan (tadka pan) over medium heat.
- 6
Add mustard seeds and let them splutter, then add the curry leaves and one broken red chili for extra aroma.
- 7
Pour this hot tempering immediately over the chutney in the bowl.
- 8
Mix well before serving with hot idli, dosa, or appam.
Nutrition per Serving
110
Calories
1g
Protein
5g
Carbs
10g
Fat
2g
Fiber
1g
Sugar
440mg
Sodium
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