Red coconut chutney recipe, coconut chutney with red chillies (2024)

Red coconut chutney recipe with step by step photos. Of the varieties of coconut chutney recipes, this red coconut chutney recipe is my Favorite.

As I have said in many posts, coconut chutney is not my cup of tea. I always prefer onion chutney or tomato chutney with idli and dosas. So I make coconut chutney only for others. I recently made this red coconut chutney to share it with you all. I got few requests for thus red coconut chutney recipe too. In fact I am always asked to share different types of coconut chutney recipe. I will try and post them too.

Red coconut chutney is very easy one to make, it is a very popular one too in restaurants. It goes best with idli, paniyaram etc. The ingredients needed for making this coconut chutney are also fairly simple. You can make with all day to to day ingredients.

To make red coconut chutney recipe it is better to use freshly grated coconut. If using frozen make sure to bring it to room temperature before grinding. Do not use sweetened or desiccated coconut for making red coconut chutney recipe. Adding tamarind gives a nice tangy taste as well as increases the life of chutney. To get a deep colored chutney use kashmiri red chillies. I used small round red chilies here. Though the color is not very deep these chilies are very hit, few goes long way.

Serve red coconut chutney with idli, dos, paniyaram etc

Here is how to make red coconut chutney recipe with step by step photos.

If you are looking for more chutney recipes do check kara chutney, mango chutney, carrot chutney.

Step by step red coconut chutney recipe

1. Heat 2 tablespoons gingely oil in a kadai. Once the oil is hot add gram dal, red chilies, asafoetida and tamarind. Saute well for 3-4 minutes in medium flame. Allow to cool thoroughly.

2. Take the cooled ingredients in a mixer jar. Grind well till the ingredients are coarsely powdered.

3. Add the grated coconut, salt and little water. grind well to a smooth chutney.

4. Heat 2 teaspoons oil in a small kadai. Once the oil is hot temper with mustard seeds and torn curry leaves. Add the tempering to the chutney. Mix well. Serve red coconut chutney with idli or dosa.

Red coconut chutney recipe card: