Red Coconut Chutney Recipe (South Indian Style Chutney)

fresh coconut

🥗Healthier: desiccated coconut

💰Cheaper: coconut cream

Desiccated coconut is lower in calories and easier to store.

red chilies

🥗Healthier: green chilies

💰Cheaper: paprika

Green chilies provide a similar heat with fewer calories.

tamarind

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers acidity at a lower cost.

mustard seeds

🥗Healthier: cumin seeds

💰Cheaper: black sesame seeds

Cumin seeds are a common alternative with a different flavor.

Grate fresh coconut into a bowl.

Soak Kashmiri dry red chilies in warm water for 10 minutes.

Blend soaked chilies with grated coconut, roasted Bengal gram, tamarind paste, grated ginger, and garlic until smooth.

Add salt to taste and blend again.

In a small pan, heat vegetable oil over medium heat until shimmering.

Add mustard seeds and cumin seeds and let them splutter.

Add curry leaves and sauté for a few seconds until fragrant.

Pour the tempering over the blended chutney and mix well.

Serve immediately or refrigerate for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary