Red Chilli Coconut Chutney Recipe – South Indian Chutney
Description:
Red Chilli Coconut Chutney is a deliciously spicy and tangy condiment that perfectly complements a variety of South Indian breakfast favorites such as idlis, vadas, uttapams, and dosas. This chutney can also be paired with South Indian snacks and tiffin items, making it a versatile addition to your culinary repertoire. The combination of fresh coconut, red chillies, and aromatic spices gives it an irresistible flavor, ideal for enhancing any meal.
Cuisine: South Indian Recipes
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Coconut Oil | 1 tablespoon |
| Pearl onions (Sambar Onions) | 1/2 cup |
| Garlic | 3 cloves |
| Fresh coconut (grated) | 2 cups |
| Ginger | 1 inch (chopped) |
| Dry Red Chillies | 6 pieces |
| Roasted Gram Dal (Pottukadalai) | 2 tablespoons |
| Salt | To taste |
| For Tempering | |
| Mustard seeds (Rai/Kadugu) | 1/4 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Curry leaves | 2 sprigs |
| White Urad Dal (Split) | 1 teaspoon |
| Dry Red Chillies | 3 pieces |
| Coconut Oil | 1 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6
Instructions
-
Sautéing the Onions and Garlic:
Begin by heating 1 tablespoon of coconut oil in a preheated pan. Once the oil is hot, add the pearl onions (sambar onions) and garlic cloves. Sauté the mixture until the onions become soft and turn golden brown in color. This should take about 5-7 minutes. After cooking, remove the pan from the heat and allow the onions and garlic to cool. -
Blending the Chutney:
Once the sautéed onions and garlic have cooled, place them into a blender or mixer-grinder. Add the dry red chillies, chopped ginger, grated fresh coconut, roasted gram dal (pottukadalai), and salt to taste. Secure the lid of the blender and pulse everything together. Add a little water at a time to achieve a smooth consistency. Blend until the chutney reaches your desired thickness. -
Tempering the Chutney:
In a small tadka (tempering) pan, heat 1 teaspoon of coconut oil. Once the oil is hot, add the mustard seeds and cumin seeds. Let them crackle for a few seconds. Then, add the white urad dal (split) and fry it on a low flame until it turns light golden brown, which should take about 2-3 minutes. -
Final Tempering Touch:
After the urad dal has browned, add the curry leaves and dry red chillies to the pan. Sauté the ingredients for another 10-15 seconds, ensuring that everything is well combined and aromatic. -
Combine and Serve:
Pour the tempering over the blended chutney and mix well to incorporate all the flavors. Your Red Chilli Coconut Chutney is now ready to serve!
Serving Suggestions:
This flavorful chutney is a perfect accompaniment to Ragi Idli, Karnataka Style Set Dosa, Carrot Onion Uttapams, or even Kuzhi Paniyaram for a delightful South Indian breakfast. It adds a spicy kick and a burst of freshness to any dish it pairs with, making it an essential part of your breakfast spread or snack table.
Enjoy this aromatic and spicy chutney as part of your next South Indian meal!
