Red coconut chutney
Red Coconut Chutney (Kerala Style)
South Indian Chutney
Red Coconut Chutney is a bright red and crazy delicious accompaniment loaded with coastal flavors. A quintessential Kerala style chutney that goes perfect with dosa, idli, uttapam and so much more! It's vegan, it's gluten-free. For heart and weight loss, this chutney is good.The high fiber content of coconut improves cholesterol levels in the body.
- 1 teaspoon Coconut Oil
0.25 cup Shallots (Pearl or sambar onions)
2-2.5 Garlic Cloves
4 - 6 Dried Red Chilies
1 cups Fresh Coconut ((cut in small pieces))
1 inch Ginger ((chopped))
Salt as per taste
1 teaspoon mustard seeds
1 teaspoon urad dal (husked black gram)
16 to 20 curry leaves
2 tablespoon chopped shallots or sambar onions (pearl onions)
2 tablespoon coconut oil
For Tempering Coconut Chutney:
Add dried red chilies and fry for another few seconds until roasted well. Take it off the heat.
In a blender jar, add fresh coconut, ginger, salt, and roasted onion garlic, and chilies.
Add little water and blend everything together to a fine paste.
Transfer the blended chutney to a bowl.
Making Tempering For Red Coconut Chutney:
Heat 1 tbsp coconut oil in a small pan. Add 1/2 tsp mustard seeds and let it to crackle.
Add 1/2 tsp urad daland fry for few seconds or until light golden.
Add 8 to 10 curry leaves and 1 tbsp chopped shallots or sambar onions/pearl onions.
Saute till the shallots are light golden.
Add the tempering mixture along with its oil to the red coconut chutney.
Stir and mix well. Serve the Kerala-style red coconut chutney with idli, dosa, medu vada, or uttapam.
- Adjust the quantity of red chilies as per your taste.
- If you do not have the pearl onions (sambar onions), then use regular onions.
- Do not add more ginger. It will dominate the flavor.
- Tempering in coconut oil gives a nice flavor.