Red Coconut Chutney or this Kerala Style Coconut Red Chilli Chutney is a fiery spicy dip you can serve with your Dosa or Idli. This is an excellent side dish for Karikku Dosa.
I made this spicy red chutney to serve with Karikku Dosa from Kerala. Karikku means tender coconut in Malayalam and the tender coconut water is used to make the dosa batter. This Karikku Dosa is a fermented Dosa and with a spicy side dish that makes the whole breakfast experience so delicious.
Finally, Karikku Dosa is a Vegan Dosa served with a Vegan Dip, which makes it a healthy breakfast option.
Ingredients used to make Red Coconut Chutney
Dried Red Chilies are the main spice used to make this chutney. If you like spicy chutney, you can increase the amount more.
Shallots are the other ingredient that gives this dip a very delicate and delicious taste.
Instructions to make this chutney
Grate the fresh coconut before grinding. Take it along with salt, red chilies, shallots, ginger, and tamarind in a mixer jar.
Add little water and grind. Adjust and add more water as required to get a smooth paste.
Transfer to a serving bowl.
For the Tempering
Heat a small pan with oil.
Add curry leaves and mustard seeds. When the mustard seeds splutter, add the chopped shallots, hing, and saute until it browns.
Pour this over the ground chutney and combine well.
Adjust seasoning and consistency by adding as required.
Serve this with Dosa or Idli.
Storage / Shelf Life of this chutney
Since we are using fresh coconut, this chutney stays good only for a day. You can store it in the fridge for about four hours or so. Adding more tamarind will increase the shelf life, however, that's again depending on your taste.
Other Dips/Chutneys you will love to make!
- No Onion No Garlic Tomato Chutney
- Hotel Style Red Chutney
- Kothamalli Chutney
- Thakkali Chutney
- Bajji Milagai Chutney
Red Coconut Chutney | Kerala Style Coconut Red Chilli Chutney
- 1 cup Coconut Grated
- 1/2 teaspoon Tamarind Paste or a one-inch piece of fresh tamarind
- 5 Dry Red Chillies
- 4 Shallots / Sambar Onions
- 1/2 inch Ginger
- 1/2 teaspoon Salt
- 1 teaspoon Cooking Oil
- 1/4 teaspoon Mustard Seeds
- 3 Shallots finely chopped
- 1/8 teaspoon Asafoetida / Hing
- A sprig Curry Leaves
- Grate the coconut and take it along with salt, red chilies, shallots, ginger, and tamarind in a mixer jar.
- Add little water and grind. Adjust and add more water as required to get a smooth paste.
- Transfer to a serving bowl.
- For the Tempering
- Heat a small pan with oil.
- Add curry leaves and mustard seeds. When the mustard seeds splutter, add the chopped shallots, hing, and saute until it browns.
- Pour this over the ground chutney and combine well.
- Adjust seasoning and consistency by adding as required.
- Serve this with Dosa or Idli.
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Try this Yarra Gadda Kobbari Pachadi for other options with onions.