Wednesday, May 17, 2017


Here am back with a red coconut chutney recipe. We all know that idli or dosa is incomplete without a chutney. Each region has their own style and ingredients for making coconut chutney. I have shared simple coconut chutney recipe in my blog already. This time, am with a red coconut chutney recipe which can be used to accompany many Indian dishes. As chutney is a condiment which is usually accompanied along with Indian dishes, coconut chutney is very common among indians  as it is the simple tasty condiment to side with dosa , idli, vada like so. This recipe for coconut chutney is very simple to make and yet flavorful too. The use of coconut oil while roasting ingredients and seasoning this chutney gives a pleasant aroma to the whole dish. So lets see how to make red coconut chutney today. 

coconut chutney chutney recipes red coconut chutney chili chutney spicy chutney garlic chutney

red chutney red chili chutney coconut chutney red coconut chutney recipes spicy coriander chutney ayeshas kitchen veg recipes

Previous recipes

Similar recipes
Carrot idli recipe
Idli - tips for fluffy idli
Rava idli recipe
Semolina upma
Masala dosa recipe
Tomato garlic chutney
Coriander chutney


Mustard seeds                        - half a tsp
Urad dal (uzhunnu parippu)   - half a tbsp  
Vinegar                                   - 1 tsp
Salt                                          - to taste
Curry leaves                            - a sprig
Oil (preferably coconut oil)

To grind

Coconut grated             - 1 cup
Onion                            - half of an onion, roughly chopped
Green chilies                 - 1 
Died red chilies             - 4 nos, (can add more)


  • Heat a pan / wok with a tablespoon of coconut oil (preferably). Saute dried red chilies and onion roughly chopped for few seconds. Remove from flame.
  • Grind together this sauteed onion and dried red chilies along with coconut grated, green chili and quarter cup of water. Grind to a smooth paste. Set aside.
  • Heat oil again in the same pan / wok. Splutter mustard seeds. When done add urad dal and curry leaves. Saute it.
  • To this, add the ground coconut mixture. Add salt and mix well. 
  • Finally add vinegar. Combine well. Do not let the chutney to boil (very important). 
  • Serve hot with idli, dosa, uthappam, medu vada etc.

No comments: