The vibrant redness in this Coconut Chutney is not because of adding any artificial color. It’s all because of the addition of bunches of Red Chilies in it. But, don’t frighten by wondering it’s hot, sharp chilly flavor.
The spice in it is balanced by the sourness of tamarind, which has turned it into a burst of flavor.
I posted a recipe of classic Coconut Chutney a few hours ago and this Red Coconut Chutney is another form of Coconut Chutney which is flavored with Red Chilies.
The Chutney is hot, fiery and spicy, no doubt.
But, due to the addition of tamarind, you will feel tangy, spicy, chatpata flavor in it. Or, you can say a burst of flavors.
Well, traditionally coconut Chutney is made with fresh coconut, roasted Chana dal, green chilies, garlic only. But with time, people are experimenting with the taste.
If, you are in the mood of making the traditional flavor of it. Please visit here.
Do you know?
Coconut Chutney is too good for your health. The reason is Coconut; the main ingredient in it.
Coconut is highly fibrous and full of Minerals like Magnesium, Zinc, Calcium, etc. Calcium is really helpful in keeping our bones healthy. I
t is a good source of Vitamin B complex which is quite helpful in reducing cholesterol levels.
It is good for Diabetic Patients. Due to its fibrous property, it may help in reducing weight too.
So, it is a complete package of healthy supply.
My first and foremost tip is to use freshly grated coconut. If you don’t have fresh coconut or unavailable in the market.
You can use the frozen ones or dry coconut. But, please keep this in mind nothing will taste like the fresh one. If you are using the dry coconut, then first grate it and then soak it in curd for an hour.
If you want to make it vegan, then soak it in warm water.
If you are someone who doesn’t eat Garlic, you can skip it. But, trust me on this, garlic is one of the wonderful spices that will lift your Chutney to another level.
To store the Chutney for a longer period, you can transfer it in a bowl and cover the bowl with plastic wrap and then keep it in an airtight container, before placing it in the refrigerator.
But, after 7-8 days, the Chutney will start to lose its flavor and will get spoiled. So, try not to store it for too long.
Well, this Chutney is so flavourful, that it can be eaten with any meal. But it best goes with South-Indian cuisine like Medu Vada, Idli, Dosa, Pesarattu, even with Rice too.
You can have this Chutney to eat with Roti along with dal and sabji.
Step by Step Recipe with pictures
First step is Preparation
Cut Onions in cubes or slice it. Heat oil in a Pan. Add Garlic cloves, Red Chilies, Onion slices. Let them fry for a while until onion turns into brown, and the raw smell of garlic goes away.
Now add, grated coconut, and the fried masala in a Grinder Jar. Add salt as per taste and half a cup of water or as per your choice of consistency of Chutney. Grind it into a fine paste.
Heat coconut oil in a Pan. Add sesame seeds, mustard seeds, cumin seeds, red chilies, asafoetida, curry leaves and let it splutter . It can come outside the pan. So, cover the Pan with a Plate for a few seconds. Then add the grounded paste to it or you can pour the Tempering over the Chutney. Let it simmer a minute. Turn off the flame.
Red Coconut Chutney
- 1 cup Fresh Coconut; grated
- 6-7 Red Chilies
- 1 Onions, sliced
- 1 tsp Sesame seeds
- 1 tsp Mustard Seeds
- 1 tbsp Coconut Oil
- 7-8 Garlic cloves
- 7-8 Curry leaves
- a pinch Asafoetida
- 1 tbsp Tamarind
- as per taste Salt
- Cut Onions in cubes or slice it.
- Heat oil in a Pan.
- Add Garlic cloves, Red Chilies, Onion slices, tamarind. Let them fry for a while, until onion turns into brown, and the raw smell of garlic goes away.
- Now add, grated coconut, and the fried masala in a Grinder Jar. Add salt as per taste and half a cup of water or as per your choice of consistency of Chutney. Grind it into a fine paste.
- Heat coconut oil in a Pan.
- Add sesame seeds, mustard seeds, cumin seeds, red chilies, asafoetida, curry leaves and let it splutter . It can come outside the pan. So, cover the Pan with a Plate for a few seconds.
- Then add the grounded paste to it or you can pour the Tempering over the Chutney. Let it simmer a minute. Turn off the flame.
- Chutney is ready to serve!!