Red Chilli Coconut Chutney

Instant chutney made with fresh coconut for  dosa, idli, uttapams, vadas and other South Indian breakfast

Red Chilli Coconut Chutney
Total Time (Mins): 
15
Prep Time (Mins): 
15
Serving: 
2
Ingredients: 

Fresh Coconut: 1 cup (scraped)
Shallots: 3-4
Ginger: 1 ½ inch
Tamarind Pulp: 1 tsp
Whole Red Chilies: 3
Sugar: 1 tsp
Coconut Oil: 2 tbsp
Salt to taste
Water: 1 ½ cup

 

Cooking Method: 
Frying
Skill Level: 
Beginner
Instructions: 

1) Grind to a paste fresh coconut, shallots, whole red chilies, salt, ginger, sugar, tamarind pulp and water

2) Remove in a serving bowl. Mix with coconut oil.

 

Common Mistakes: 

Do not add excess of tamarind. Add more later if required after tasting. 

Tips: 

   1) You may temper the chutney with the coconut oil mentioned in the ingredient list using mustard seeds and curry leaves for flavor

  2) You may add 1 tbsp of roasted chana(gram) dal/ roasted skinless peanut/ roasted skinless almond/ roasted sesame seeds for flavor

 

Alternative Ingredients: 

1) Substitute coconut oil with light vegetable oil

2) Substitute tamarind with 1 tbsp of yogurt

 

Bonus: 

Serve with dosa, idli, uttapam, and vada

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