Red Coconut Chutney for Idli and Dosa
The red colour in red coconut chutney is from the dry red chillies used in the chutney so that’s the basic different between a red coconut chutney and the green coconut chutney that uses fresh green chillies. This red chutney is a Kerala recipe since it doesn’t use roasted gram or kadala paruppu as Tamilnadu coconut chutneys do. The chutneys in Kerala also use a generous amount of small onions or shallots.
- 1 cup Grated/scraped coconut (heaped)
- 4 small Pearl onion (sliced)
- 1 tsp Ginger (chopped)
- 1 1/2 tsp Chilly powder
- 4 tsp Watre
- to taste Salt
- 4 small Pearl onion (finely sliced)
- 1/2 tsp Mustard seeds
- Curry leaves
- Coconut oil
Grind together coconut, small onion, ginger, chilli powder, salt with 3-4 tbsp water, to a smooth paste.
Heat oil in a deep pan. Crackle the mustard seeds. Add finely sliced small onion and curry leaves. When onion turns golden brown, add coconut paste. Mix well. Add ¾ - 1 cup of water. Mix well. Stir continuously until the steam comes through the spatula. Dont let it boil. It will take around 5-6 minutes.