Recipes
Red Coconut Chutney Recipe
Prep Time | 10 minutes |
Cook Time | 5 minutes |
Servings |
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Ingredients
For Chutney
- cup ⅓tightly packed grated coconut
- tablespoon ½chopped shallots or sambar onions pearl onions
- 2 to 3 dry red chilies - halved or broken or chopped deseeded (sukhi lal mirch)
- inch ½ginger adrak
- cup ¼+ 1 tablespoon water for grinding
- salt as required
For Tempering
- teaspoon ½mustard seeds rai
- teaspoon ½Urad Dal husked black gram
- 8 leaves to 10 curry kadi patta
- 1 tablespoon chopped shallots or sambar onions pearl onions
- 1 tablespoon coconut oil
Ingredients
For Chutney
For Tempering
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Instructions
- Take 1/3 cup tightly packed grated coconut, 1/2 tbsp chopped shallots or sambar onions/pearl onions, 2 to 3 dry red chilies and 1/2 inch ginger in a chutney grinder. if you want to tone down the raw taste of red chilies, then just roast them lightly in a pan. You can also saute them in a bit of coconut oil. Apart from ginger, you can also add garlic.
- Add salt and 1/4 cup + 1 tbsp water.
- Grind to a smooth chutney.
- Take the chutney in a small steel bowl or pan and keep aside.
- Heat 1 tbsp coconut oil in a small pan.
- Add 1/2 tsp mustard seeds and allow them to crackle.
- Then add 1/2 tsp urad dal.
- Fry the urad dal till they are a maroonish golden.
- Add 8 to 10 curry leaves and 1 tbsp chopped shallots or sambar onions/pearl onions.
- Saute till the shallots are light golden.
- Add the tempering mixture along with its oil to the red coconut chutney.
- Stir and mix well.
- Serve the kerala style red coconut chutney with idli, dosa, medu vada or uttapam.