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.

Author Nalan

Ingredients

To grind

  • 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

For tempering

  • 4 small Pearl onion (finely sliced)
  • 1/2 tsp Mustard seeds
  • Curry leaves
  • Coconut oil

Instructions

  1. Grind together coconut, small onion, ginger, chilli powder, salt with 3-4 tbsp water, to a smooth paste.

  2. 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.

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