Red Coconut Chutney

This hot, spicy and tangy Red Coconut Chutney acts as a flavour foundation to
idlies, dosas or uttappams. The taste of this chutney will perk up even a simple
Indian meal of kitchari and dhal into an extraordinary one.

Servings: 6

Author:

Prep Time
25 minutes

Total Time
25 minutes

Course:

Accompaniment

Cuisine:

Indian Mangalorean

Keywords:

Vegetarian breakfast condiment Chutney accompaniments South Indian Breakfast

Instructions

1 Heat a small frying pan on medium. Reduce heat and dry roast Kashmiri chillies
for 1 minute or until slightly fragrant. Remove on to a wooden bowl. Add channa
dhal and roast for 2 minutes or until slightly fragrant. Remove on to the bowl
with chillies. Add cumin seeds and mustard seeds and pop them. Remove to the
bowl. Add the curry leaves and dehydrate them for 1 minute or until they just
begin to crisp up. Remove on to the bowl with chillies and dhal. Set aside to
cool off for 5 minutes.
2 Blend the roasted ingredients in a blender or similar appliance along with
yogurt, pepper, coconut, tamarind pulp and salt to a smooth paste with 1 cup of
water. Adjust the consistency of the chutney as you may prefer the chutney to be
a little thick or a little runny.
3 Remove from blender on to a serving bowl and set aside.
4 For the seasoning, heat oil in a small frypan and add the asafoetida. When it
sizzles, add the mustard seeds. When they pop, add the green chillies and fry
for a few seconds. Finally, add the curry leaves and pop them. Remove from heat.
Cool this seasoning for 5 minutes. Add to the chutney and stir to combine.
5 Serve with rava idlies [https://deliciouslyindian.net/rava-idli/], idlies, dosas
or uttappams.

Red Coconut Chutney

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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