Red Coconut Chutney

🧂 Ingredients

• 2 teaspoons Coconut Oil
• ½ cup Shallots (Pearl or sambar onions)
• 4-5 Garlic Cloves
• 5-6 Dried Red Chilies
• 2 cups Fresh Coconut

  ((cut in small pieces))
• 1 ½ inch Ginger

  ((chopped))
• Salt as per taste
• 2 tablespoons Coconut Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Urad dal
• 1 tablespoon Shallots (pearl onions)

  ((chopped))
• 2 Sprigs Curry Leaves
• 2-3 Dried Red Chilies
• Water as needed

  ((to grind the chutney))

Instructions

• 1 In a pan, heat 2 teaspoons of coconut oil. Add pearl onions and garlic cloves,
  fry for 1 minute on medium flame.
• 2 Add dried red chilies and fry for another few seconds until roasted well. Take
  it off the heat.
• 3 In a blender jar, add fresh coconut, ginger, salt and roasted onion garlic and
  chilies.
• 4 Add little water and blend everything together to a fine paste.
• 5 Transfer the blended chutney to a bowl.
• 6 Heat 2 tablespoons of coconut oil in a small pan. Once the oil heats, add
  mustard seeds and let it crackle.
• 7 Add urad dal and fry for few seconds or until light golden.
• 8 Add chopped pearl onions. Fry until it just starts picking up golden color.
• 9 Add curry leaves and dried red chilies and fry for another few seconds only.
• 10 Pour the tempering over the prepared chutney and mix.
• 11 Serve with idlis and dosas.

Nutrition Info