Red Coconut Chutney

Red Coconut Chutney

Grated coconut blends with toasted red chiles for a tangy, vibrant South Indian condiment.

Total 20 min Makes 16 oz Calories 95/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This South Indian chutney gets its rosy hue from dried red chiles blended with fresh coconut, tamarind, and a tempering of mustard seeds and curry leaves. Serve it alongside idli, dosa, or vada for a spicy, tangy counterpoint to the mild steamed and fried breakfast staples.

Ingredients

  • 2 cups fresh grated coconut
  • 4 dried red chiles, stemmed
  • 2 tablespoons roasted chana dal (split chickpeas)
  • 1 tablespoon tamarind paste
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/2 cup water, plus more as needed
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal (split black lentils)
  • 1 sprig curry leaves
  • 1 dried red chile, broken in half
  • 1/4 teaspoon asafoetida (hing)

Method

  1. In a small dry skillet over medium heat, toast the dried red chiles and roasted chana dal for 1 to 2 minutes, stirring constantly, until fragrant. Remove from heat and let cool slightly.

  2. In a blender, combine the toasted chiles and dal with the grated coconut, tamarind paste, garlic, salt, and water. Blend until smooth, adding more water a tablespoon at a time if needed to reach a thick, spoonable consistency.

  3. Transfer the chutney to a serving bowl.

  4. Heat the oil in a small skillet over medium heat. Add the mustard seeds and urad dal and cook for 30 to 45 seconds, until the mustard seeds pop and the dal turns golden.

  5. Add the curry leaves, broken dried red chile, and asafoetida to the skillet and cook for 15 seconds, until the curry leaves crisp and become fragrant.

  6. Pour the hot tempering, including the oil, over the chutney and stir gently to combine. Serve immediately or refrigerate until ready to use.

Rate this recipe

★ 3.4 (1)

Red Coconut Chutney

This South Indian chutney gets its rosy hue from dried red chiles blended with fresh coconut, tamarind, and a tempering of mustard seeds and curry leaves. Serve it alongside idli, dosa, or vada for a spicy, tangy counterpoint to the mild steamed and fried breakfast staples.

20 min 16 oz 95 cal

Ingredients

  • 2 cups fresh grated coconut
  • 4 dried red chiles, stemmed
  • 2 tablespoons roasted chana dal (split chickpeas)
  • 1 tablespoon tamarind paste
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/2 cup water, plus more as needed
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal (split black lentils)
  • 1 sprig curry leaves
  • 1 dried red chile, broken in half
  • 1/4 teaspoon asafoetida (hing)

Method

  1. 1

    In a small dry skillet over medium heat, toast the dried red chiles and roasted chana dal for 1 to 2 minutes, stirring constantly, until fragrant. Remove from heat and let cool slightly.

  2. 2

    In a blender, combine the toasted chiles and dal with the grated coconut, tamarind paste, garlic, salt, and water. Blend until smooth, adding more water a tablespoon at a time if needed to reach a thick, spoonable consistency.

  3. 3

    Transfer the chutney to a serving bowl.

  4. 4

    Heat the oil in a small skillet over medium heat. Add the mustard seeds and urad dal and cook for 30 to 45 seconds, until the mustard seeds pop and the dal turns golden.

  5. 5

    Add the curry leaves, broken dried red chile, and asafoetida to the skillet and cook for 15 seconds, until the curry leaves crisp and become fragrant.

  6. 6

    Pour the hot tempering, including the oil, over the chutney and stir gently to combine. Serve immediately or refrigerate until ready to use.