Red Coconut Chutney | Red Chili Coconut Chutney for Idli, Dosa

Red Coconut Chutney, or red chili coconut chutney is spicy coconut chutney made with red chili and onion, a variation from normal coconut chutney. Red coconut chutney makes great side dish with idli, dosa, adai, paniyaram and if you like spicy chutney then you will sure love this one too. It's always challenging to think what to make as quick side with idli or dosa other than usual coconut chutney, peanut chutney those days you can try this easy chutney recipe.

Using Byadige Red Chili variety adds wonderful color plus spiciness to this chutney if you don't find Byadige variety then it's find use your regular red chili, I make this chutney quite regularly as it's spicy plus the coconut makes wonderful combination. Normally onion is used in red coconut chutney but if you wish you can skip onion some days for variation too, also you can soak the red chili and grind some times instead of frying and then making chutney. Make your own variations each time to give this beautiful chutney new taste :)



You can check other Chutney Recipes that you can try

• Besan (Bombay) Chutney
• Coconut Coriander Chutney
• Coconut Peanut Chutney
• Carrot Chutney
• Onion Chutney
• Peanuts Chutney
• Onion Tomato Chutney
• Erra Karram | Red Chutney
• Allam Pachadi | Ginger Chutney
• Garlic Chutney
• Tomato Cilantro Chutney
• Peanut Sesame Chutney
• Coconut Garlic Chutney
• Pudina (Mint) Chutney

Red Coconut Chutney Recipe

Spicy coconut chili made with red chili is different from normal coconut chutney.

Author:	Priti	Category:	Accompaniment	Cuisine:	South Indian
Prep Time:	5 Mins	Cook Time:	5 Mins	Total Time:	10 Mins
Serves:	2-3

Ingredients:

• 1/2 Cup - Fresh Grated Coconut
• 1 - Small Onion
• 5-6 - Dry Red Chili
• 2 - Small Garlic Pods
• 2 tbsp - Chana Dal
• 1 tsp - Tamarind, packed
• To Taste - Salt
• 1 tsp - Oil
To Temper/Tadka
• 2 tsp - Oil
• A Pinch - Asafoetida/Hing
• 1/2 tsp - Mustard Seeds
• 1 tsp - Urad Dal
• 5-6 - Curry Leaves

Method:

1. Peel and chop onion, in a kadai or pan heat 1 tsp oil add chana dal and fry until they becomes golden brown. Add onion, garlic, red chili and saute until onion becomes soft and light brown and red chili becomes crisp, off flame and allow to cool.

2. Grind all fried items with coconut, salt, tamarind into smooth paste using little water.

3. For Tempering, heat oil in a small tadka pan add mustard seeds, asafoetida and allow mustard to splutter. Add urad dal, curry leaves and saute until urad dal becomes golden brown, off flame and pour over chutney and mix well.

Serve this spicy chutney with idli, dosa, adai, paniyaram or anything of your choice.

Notes

• You can replace chana dal with roasted fried gram (pottukadalai).
• You can adjust red chili to suit your taste, this chutney is normally spicy.
• Byadige red chillies gives red color to chutney so add that if you want really red color looking chutney.

Easy Spicy coconut chutney.

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