This red chili coconut chutney with its spicy, sweet and tangy taste will awaken your senses. Pair it with idlis or dosas for a wholesome breakfast.
Have you tasted red chilli coconut chutney?
You would remember it if you did – it is fiery, tangy and has a hint of sweetness from the jaggery. This chutney is common fare in South Indian homes but in restaurants (at least the ones in Bombay), idlis and dosas are traditionally paired with white coconut chutney and sambar.
So, if you never had the opportunity to taste this red coconut chutney before, here’s your chance to make it at home.
How to make South Indian style dry red chili coconut chutney?
The main component of any South Indian chutney usually would be grated coconut. The red color in the chutney is from byadgi chilies (a mild variety of dried red chilies found in Karnataka known for its color), the tang is from the tamarind and jaggery provides the sweetness.
If you are looking for more chutney recipes, here are a few more that you can pair your Indian breakfast and snacks –
- Coconut Chutney – The must have chutney for most south Indian dishes such as Ven Pongal, Idli, Kapparutti, etc
- Coriander chutney – This green chutney is perfect for street food.
- Coriander-mint chutney – A delicious combination of cilantro and mint makes it perfect for sandwiches, idlis, and even street food.
- Tamarind date chutney – Here is a super easy, quick yet delicious recipe to make this mouthwatering tamarind date (khajur imli) chutney at home using your Instant Pot. Stovetop instructions are included too!
- Peanut chutney – If you love peanuts, this Andhra style peanut chutney is for you. Creamy and finger-licking good, this groundnut chutney is a perfect accompaniment to piping hot idlis, vadas or dosas.
Red Chilli Coconut Chutney
- 3-4 Byadgi chilies
- 1 tablespoon coconut oil
- 1 cup grated coconut
- 1/4 teaspoon tamarind paste, or fresh tamarind - see note
- 1- inch piece ginger, grated
- 3 tbsp powdered jaggery
- 1/2 cup chopped onions
- salt to taste
- water as needed
- For the tadka / tempering
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon urad dal, optional
- 4-5 curry leaves
- In a small pan kept over medium heat, add coconut oil. Once the oil heats up, fry byadgi chilies for approximately 15-20 seconds till they turn bright red. Remove the byadgi chili from the oil and reserve the oil for tempering. Add mustard seeds and as they start spluttering add curry leaves and urad dal and fry them for 5 seconds or so and then take the pan off heat immediately.
- Grind coconut along with tamarind paste, powdered jaggery, ginger, onion and chilies and salt to a fine paste using water as needed.
- Add the tempering to ground coconut paste and your chutney is ready.
- If using fresh tamarind, take chunks of tamarind from the package and roll into a ball. The ball should be approximately 1/2 the size of a ping pong/table tennis ball (approximately 0.75 inches in diameter). I prefer using fresh tamarind instead of tamarind paste since the paste tends to darken the bright red color of the coconut chutney.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.