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Red Coconut Chutney
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5 from 1 vote

Red Coconut Chutney | Kerala Style Coconut Red Chilli Chutney

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.
Course Chutneys, Dips and Spreads
Cuisine Kerala
Keyword Easy Chutney for Roti
By Cook Method Oven
Occasion Meals for Two
By Diet Vegan
Dish Type Condiment Recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 cup
Calories 556kcal
Author Srivalli

Ingredients

For 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

For Tempering

  • 1 teaspoon Cooking Oil
  • 1/4 teaspoon Mustard Seeds
  • 3 Shallots finely chopped
  • 1/8 teaspoon Asafoetida / Hing
  • A sprig Curry Leaves

Instructions

  • 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.

Nutrition

Calories: 556kcal | Carbohydrates: 66g | Protein: 12g | Fat: 32g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 1222mg | Potassium: 1638mg | Fiber: 17g | Sugar: 33g | Vitamin A: 2529IU | Vitamin C: 540mg | Calcium: 157mg | Iron: 7mg
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