Sunday, March 26, 2017

Red coconut chutney | Coconut chutney with red chili

Red coconut chutney is one of the easiest chutney we can make as a side dish for idli |dosa. If you have coconut in hand you can make this chutney in a jiffy.I have already posted coconut chutney recipe. My mom makes coconut chutney with red chili on the days she is running out of green chili. I love the addition of garlic in the red coconut chutney. But i haven't added garlic in the red coconut chutney today. I love tempering the coconut chutney with shallots | small onions. Here is my version of red coconut chutney. Enjoy this with your favorite tiffin. Check out my collection of chutney recipes. 
Red coconut chutney



Red coconut chutney

  Preparation Time : 10 mins | Cooking Time : 2 Mins |Serves: 2-3

     Coconut   1/2 cup
     Roasted gram | Pottukadalai  3 tblsp
     Red chili  3
     Shallots | chinna vengayam  2 + 1
     Oil   1 tsp
     Mustard seeds  1/4 tsp
     Urad dal  1/4 tsp
     Curry leaves  few
     Salt  as needed
          


Coconut chutney with red chili
Method:
  • Soak the red chili for 10 minutes . This step is optional. You can directly go ahead and make the chutney. But soaking gives nice colour to the chutney and also get it grind easily.
  • Take out the soaked chili and grind this along with coconut, salt, 2 shallots and roasted gram. Add little water and grind this into a smooth paste. 
  • Chop one shallot finely. In a small pan add oil and add the mustard seeds, urad dal, chopped onion and curry leaves.
  • Add this to the chutney. Add water to the chutney to bring it to a right consistency. 
  • Serve with idli| dosa |aapam or pongal. 
Red coconut chutney
Notes:
  1. Instead of onion, you can add a small piece of ginger to the chutney while grinding. 
  2. You can add 1-2 cloves of garlic while grinding. Do not add more than that.
  3. You can roast the channa dal and red chili in oil and grind it along with coconut. I saw this method in varehvah video.
  4. You can add few more red chili and add little bit of tamarind. 
  5. Do not store this chutney for long as they will lose it freshness also it will not stay good during travel. 
  6. You can use fresh red chili too. But it will be very spicy, so add 1 for this quantity.


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2 comments:

  1. Wow. Thanks for reminding me of this chutney. Will prepare this week. Our Mom also use roasted channa dhall when roasted gram is out of stock at home

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    Replies
    1. Oh is it, i totally forgot. I remember chitra amma make this by tempering small onions.

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