Red Chilli Coconut chutney | Red Coconut Chutney
Written by Jayashree
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Red coconut chutney makes a good accompaniment with hot steamed rice and a dollop of ghee. It pairs well with idli and dosa too. This chutney is often made in South Canara region.

Today, I am presenting to you a tasty chutney which is ideal accompaniment with rice. This is also from mangalore cuisine. This, coconut chutney using dry red chilly is simply divine, one of the simple pleasures of life I can say. Use it with steaming hot rice with a dollop of ghee, rasam  and papads for a satisfying  meal.

Here, coconut is roasted and then used, thus it stays good for sometime. The best part of this recipe is that you can use slightly odd smelling coconuts, which tend to remain in the refrigerator for some time. I think many women can relate to this fact.The roasting of the coconut gives a good aroma and a face lift to it.

My other mangalorean dishes :

Now, over to the recipe below :

coconut chutney using dry red chilly

coconut chutney using dry red chilly

Coconut chutney with dry red chilly
Recipe Type: Chutneys
Cuisine: Mangalore
Author: Jayashree
Prep time:
Total time:
Serves: 4
a tasty accompaniment with hot rice.

Ingredients

  • 1/2 cup fresh coconut grated
  • 6 dry red chillies
  • 1 teaspoon methi seeds
  • 2 teaspoon tamarind pulp
  • salt to taste
  • a small piece jaggery a small piece
  • a few curry leaves a few
  • oil for roasting
  • For seasoning :
  • 2 teaspoon oil
  • 1/4 teaspoon mustard seed
  • a pinch of asafoetida a pinch
  • 1/4 teaspoon turmeric powder

Instructions

  1. Take a pan and roast the methi seeds till light brown in colour. Put it aside on a plate.
  2. Add a little oil and roast the dry chillies. Put them beside the methi seeds.
  3. In the same pan put the coconut gratings . You can add a few curry leaves, it gives a good aroma. Roast it on a low flame for sometime. You need to keep stirring with a long handle, otherwise it will get burnt. Let cool.
  4. Grind all these ingredients together along with a little jaggery, tamarind pulp and salt.
  5. Remove the chutney and put it in a bowl.
  6. Make seasoning in a small pan. Take oil and heat it, add mustard seeds, as they crackle add asafoetida and turmeric powder. Add to the chutney and mix well. Serve with rice.

Notes

  • This chutney can also be used with chapati, idli or dosa.
  • Coconut oil may be used for the authentic taste.

Coconut chutney with dry red chilly

A tasty accompaniment with hot steamed rice and a dollop of ghee.
Course Side Dish
Cuisine karnataka, South Canara
Keyword chutney variety, red chutney recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1/2 cup fresh coconut grated
  • 6 dry red chillies
  • 1 teaspoon methi seeds
  • 2 teaspoon tamarind pulp
  • salt to taste
  • a small piece jaggery a small piece
  • a few curry leaves a few
  • oil for roasting
  • For seasoning :
  • 2 teaspoon oil
  • 1/4 teaspoon mustard seed
  • a pinch of asafoetida a pinch
  • 1/4 teaspoon turmeric powder

Instructions

  1. Take a pan and roast the methi seeds till light brown in colour. Put it aside on a plate.
  2. Add a little oil and roast the dry chillies. Put them beside the methi seeds.
  3. In the same pan put the coconut gratings . You can add a few curry leaves, it gives a good aroma. Roast it on a low flame for sometime. You need to keep stirring with a long handle, otherwise it will get burnt. Let cool.
  4. Grind all these ingredients together along with a little jaggery, tamarind pulp and salt.
  5. Remove the chutney and put it in a bowl.
  6. Make seasoning in a small pan. Take oil and heat it, add mustard seeds, as they crackle add asafoetida and turmeric powder. Add to the chutney and mix well. Serve with rice.

Recipe Notes

This chutney can also be used with chapati, idli or dosa.

coconut chutney using dry red chilly

coconut chutney using dry red chilly

 

If you ever make this multi millet dhokla recipe or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

11 Comments
  1. Jeena

    Nice. Chutney sounds authentic…

    Reply
  2. Poornima

    Tasty chutney, love the addition of red chillis and how thick the chutney is..

    Reply
    • jayashree

      Thankyou Poornima

      Reply
  3. Seema Sriram @mildlyindian

    The recipe that we make with red chillies is so different. I ahve to try this red chilli chutney version with the methi and the jaggery. Sounds delicious with some idlies and dosas too.

    Reply
  4. mayurisjikoni

    A lovely red chilli coconut chutney to have handy as it goes well with not rice but dosa, idli, uttapam, bread and so many other dishes.

    Reply
  5. Sowmya

    This red chilly chutney has a perfect balance of all the flavours. Must have also tasted delicious. Such a versatile dish!!

    Reply
  6. Archana

    Yummy red chilli coconut chutney. Taste mein best clean up mein bhi best! Absolutely love how the chutney will belen with anything from rice to dosa,bread! The roasting of coconut gives it an unique flavour.

    Reply
  7. Amrita Roy

    I have never tried this chutney. But the red chutney looks flavorful and we can pair it with multiple food items..

    Reply
  8. Preethi Prasad

    Red chilli coconut chutney sounds incredible. I liked the idea of adding methi and jaggery. This chutney is so flavourful and delicious. Perfect with dosa , idli, paniyarams.

    Reply
  9. sizzlingtastebuds

    I love this kempu thenginakaayi chutney with hot chapatis. when amma used to be back from work, she used to rustle this red chilli coconut chutney in minutes

    Reply

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Hello and Welcome to my blog! I am Jayashree from India. An enthusiastic blogger, with a zest for life.  I believe in living life to the fullest.

Cooking has been my passion. I have always loved to try new recipes.  Writing has been a feel good factor and extremely  loving it. With these two passions of mine, my culinary blog was born. Read More…

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