Red Chilli Coconut Chutney Recipe
This vibrant and flavorful Red Chilli Coconut Chutney is a delightful addition to your South Indian meals. Perfectly paired with dosa or idli, it offers a spicy and aromatic twist that will tantalize your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh coconut (finely chopped) | 2 cups |
| Small onions | ½ cup |
| Garlic cloves | 2-3 |
| Ginger (grated) | 1½ inches |
| Dried red chilies | 5-6 |
| Roasted chana dal | 2 tablespoons |
| Salt | to taste |
| Coconut oil | 1 tablespoon |
| Mustard seeds | 1 teaspoon |
| Cumin seeds | 1 teaspoon |
| Curry leaves | 2 sprigs |
| White urad dal | 1 teaspoon |
| Extra dried red chilies | 2 |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 100 |
| Protein | 3g |
| Carbohydrates | 15g |
| Fat | 5g |
Preparation Steps
-
Heat Oil: In a small pan, heat the coconut oil until it’s warm. Add the chopped onions and garlic, sautéing until they turn golden brown. Remove from heat and set aside.
-
-
Blend Ingredients: In a mixer grinder, combine the sautéed onions and garlic with dried red chilies, grated ginger, fresh coconut, roasted chana dal, and salt. Add a little water and blend until you achieve a smooth paste.
-
Prepare Tempering: In a separate small tempering pan, heat a tablespoon of oil. Add mustard seeds and cumin seeds, letting them sizzle for about 15 seconds. Then, add urad dal, cooking until it turns lightly golden.
-
Finish with Curry Leaves: Add curry leaves and extra dried red chilies to the tempering, cooking for an additional 30 seconds.
-
Combine: Pour the tempering over the blended chutney and mix well.
-
Serve: Transfer the chutney to a serving bowl. Enjoy it with ghee-roasted dosa or idli for a delicious breakfast!
This Red Chilli Coconut Chutney will elevate your meals with its unique flavor profile, making every bite a delightful experience. Enjoy your culinary adventure!
