- Servings: 4-6
- Preparation time: 10-12 minutes.
- Grinding time: 2 minutes.
- Seasoning time: 2-3 minutes.
- Total time: 17 minutes.
Coconut chutney is mandatory with south Indian breakfast like Dosa, Idly, Uttapam, Appam and many more…it is quick to prepare if you have grated coconut with you.
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:
- Take fresh coconut and break it.
- Scarp only white portion of coconut through coconut scraper.
- Chop one shallot for seasoning, keep aside.
- Chop red chilli, keep aside.
Method:
- 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.
- 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.
- When it just starts boiling put the flame off, transfer into serving bowl. Decorate with fresh curry leaves.
- 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.