Red Coconut Chutney
Red Coconut chutney recipe – A hot and tangy dip of roasted lentil,coconut and red chilies
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Fresh coconut (grated)
- 3 tbsp Bengal gram/chana daal
- 10 Dried whole red chilies
- Lemon size Tamarind
- To Taste Salt
- 2 tbsp Cooking oil
- 1 tsp Mustard seeds
- 1 tsp White lentil/ urad daal
- 10 Curry leaves
- pinch Asafoetida/ hing
Instructions
- 1
Heat oil in a heavy bottom pan. Add chana daal and roast on low flame till it become red in colour.
- 2
Add red chilies and saute till it change its colour.
- 3
Add coconut and tamarind and remove the pan from the flame..Stir fry for few seconds. Let it cool down completely.
- 4
Add the ingredients in a mixer jar . Add some water and salt and grind to make a smooth paste.
- 5
Take out the chutney in a bowl.
- 6
Heat 1.5 tsp of oil in a small pan and add urad daal and mustard seedsWhen seeds start crackling add asafoetida and curry leaves.
- 7
Now add the tempering in the chutney and mix well
- 8
Stay fresh for 2 days at room temperature then keep refrigerated
- 9
Serving suggestions- serve with idli, dosa, vada, paniyaram, rice or any snack of your choice