Red coconut chutney (Kerala style)

• Servings: 4-6
• Preparation time: 10-12 minutes.
• Grinding time: 2 minutes.
• Seasoning time: 2-3 minutes.
• Total time: 17 minutes.

Red Coconut Chutney is a vibrant and flavourful South Indian condiment known for its striking colour and bold, spicy taste. Made primarily with freshly grated coconut and dried red chilies. Coconut chutney is mandatory with south Indian breakfast like Dosa, Idli, Uttapam, Appam and many more…it is quick to prepare if you have grated coconut with you.

What distinguishes red coconut chutney from the more familiar white or green versions is its unique blend of roasted dry red chillies, sometimes garlic, madras onion and often a touch of tamarind.

These ingredients create a rich, slightly smoky, and tangy flavour profile. Some variations also include roasted chana dal or curry leaves to enhance the texture and aroma.

Today I am going to share Kerala style red coconut chutney; Just blend coconut and Kashmiri red chilli and temper with oil and seasoning.

This chutney is used in every Malayalam home almost every day.

Ingredients:

• Fresh Coconut:  half (medium size)
• Kashmiri Red chilli: 5-6 no.
• Madras onion (shallots): 4-5 no.
• Salt: 1 teaspoon
• Water ½ -1 cup

For seasoning:

• Refined oil: 1 table spoon
• Mustard seed: ½ teaspoon
• Dry red chilli: 1 no.
• Curry leaves: 1-2 twigs
• Asafoetida: 1 pinch
• Madras onion (shallots): 1 no.

Preparation:

1. Take fresh coconut and break it.
2. Scarp only white portion of coconut through coconut scraper.
3. Chop one shallot for seasoning, keep aside.
4. Chop red chilli, keep aside.

Method:

1. Put scraped coconut, onion, salt and red chilies into grinding jar; grind well with help of water (amount of water depends according to consistency of your choice). Keep aside.
2. Take a wok, put oil and mustard seed, when it sputters, add red chilli and Asafoetida, add chopped shallots, stir fry until it becomes translucent; Pour ground coconut paste into the wok; add water if required to get consistency of your choice.
3. When it just starts boiling put the flame off, transfer into serving bowl. Decorate with fresh curry leaves.
4. Good accompaniment of south Indian Tiffins or snacks.

   

   

   

   

   

   

   

   

   

   

   

   

Red coconut chutney (Kerala style) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.