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kempu chutney | red cconut chutney
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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
Author Jayashree

Equipment

  • 1 kadai
  • 1 big spoon
  • 1 mixer with jar and lid
  • 1 small bowl
  • 1 serving spoon

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 few curry leaves
  • oil for roasting
  • For seasoning :
  • 2 teaspoon oil
  • 1/4 teaspoon mustard seed
  • a pinch of asafoetida
  • 1/4 teaspoon turmeric powder

Instructions

  • Take a pan and roast the methi seeds till light brown in colour. Put it aside on a plate.
  • Add a little oil and roast the dry chillies. Put them beside the methi seeds.
  • 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.
  • Grind all these ingredients together along with a little jaggery, tamarind pulp and salt.
  • Remove the chutney and put it in a bowl.
  • 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.