Red Chilli Coconut Chutney

This red chili coconut chutney with its spicy, sweet and tangy taste will awaken your senses. Pair it with idlis or dosas for a healthful breakfast.

Have you ever tasted red chilli coconut chutney?

You’d remember it if you happen to did – it’s fiery, tangy and has a touch of sweetness from the jaggery. This chutney is common fare in South Indian homes but in restaurants (not less than those in Bombay), idlis and dosas are traditionally paired with white coconut chutney and sambar.

So, if you happen to never had the chance to taste this red coconut chutney before, here’s your likelihood to make it at home.

Methods to make South Indian style dry red chili coconut chutney?

The primary component of any South Indian chutney often could be grated coconut. The red color within the chutney is from byadgi chilies (a gentle number of dried red chilies present in Karnataka known for its color),  the tang is from the tamarind and jaggery provides the sweetness.

For those who are searching for more chutney recipes, listed here are just a few more which you could pair your Indian breakfast and snacks –

• Coconut Chutney – The should have chutney for many south Indian dishes resembling Ven Pongal, Idli, Kapparutti, etc
• Coriander chutney – This green chutney is ideal for street food.
• Coriander-mint chutney – A delicious combination of cilantro and mint makes it perfect for sandwiches, idlis, and even street food. 
• Tamarind date chutney – Here is an excellent easy, quick yet delicious recipe to make this mouthwatering  at home using your Easy Pot. Stovetop instructions are included too!
• Peanut chutney – For those who love peanuts, this Andhra style peanut chutney is for you. Creamy and finger-licking good, this groundnut chutney is an ideal accompaniment to piping hot idlis, vadas, or dosas. 
• Garlic chutney – This zesty garlic chutney is what makes vada pav so tantalizingly good. It has a protracted shelf life and also you’ll find that it’s an awesome option to amp up your meals.

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Red Chilli Coconut Chutney

This red chili coconut chutney with its spicy, sweet and tangy taste will awaken your senses. Pair it with idlis or dosas for a healthful breakfast.

Prep Time : 5 mins

Cook Time : 2 mins

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• In a small pan kept over medium heat, add coconut oil. Once the oil heats up, fry byadgi chilies for about 15-20 seconds till they turn vibrant red. Remove the byadgi chili from the oil and reserve the oil for tempering. Add mustard seeds and as they begin spluttering add curry leaves and urad dal and fry them for five seconds or so after which take the pan off heat immediately.

• Grind coconut together with tamarind paste, powdered jaggery, ginger, onion and chilies and salt to a effective paste using water as needed.

• Add the tempering to ground coconut paste and your chutney is prepared.

1. If using fresh tamarind, take chunks of tamarind from the package and roll right into a ball. The ball needs to be roughly 1/2 the dimensions of a ping pong/table tennis ball (roughly 0.75 inches in diameter). I prefer using fresh tamarind as an alternative of tamarind paste for the reason that paste tends to darken the brilliant red color of the coconut chutney.

Disclaimer: Approximate dietary information is provided as a courtesy and may vary depending on the precise ingredients/brands used. If you could have health issues, please work with a registered dietician or nutritionist.

Calories: 158kcalCarbohydrates: 13gProtein: 1gFat: 11gSaturated Fat: 10gSodium: 8mgPotassium: 168mgFiber: 2gSugar: 9gVitamin A: 240IUVitamin C: 46.9mgCalcium: 15mgIron: 0.8mg

Weight loss plan : Gluten-free, Nut-free

Method: Blender, Stovetop