Delicious and Easy Red Coconut Chutney is a simple coconut chutney that I make when there are no green chilies or herbs like cilantro or mint. This chutney can be prepared in 5 minutes and can be served with any South Indian breakfast or even snacks like fritters or samosas.
Chili forms a major part of Indian spice. India is the world’s largest producer, consumer and exporter of chilies. The fact that around 90% of India’s production is consumed within the country itself, says how much we Indians, love chilies in our food!! Mostly we have developed stomachs of steel having grown up eating chilly 🙂
The Indian chili is used in a variety of food preparations – Indian Curry, Tempering, Condiments, Sauces and Dips. There are various types of chili grown in India, byadgi chilli and kashmiri chilli being among them.
Byadgi chilli is a famous variety of chili mainly grown in the Indian state of Karnataka. It is named after the town of Byadgi which is located in the Haveri district of Karnataka. Byadagi chilli is also known for its deep red colour and is less spicy. It is very much similar to Paprika. Byadgi chilies are long, deep red, mildly pungent, and wrinkled.
Kashmiri Chili is mildly hot, has a distinct flavor, and it adds a bright red color to food. Kashmiri chilies are medium size, cone shape, wrinkled, and have dark red color.
In this recipe, you can use either Byadgi Chili or Kashmiri chili. The red color is imparted by these dry red chilies. Byadgi chili and Kashmiri chili powder are easily available in India and if you are staying outside India, you can get it in any Indian grocery stores.
Alternatively, if you are using any other type of dry red chili , make sure to adjust the quantity as the spice level may vary.
- ½ cup grated or desiccated coconut
- 2 tablespoons roasted chana dal ( roasted split chickpeas)
- 2 shallots or small onions
- 4-6 dry red chillies ( kashmiri or byadgi)
- ¾ tsp tamarind paste
- 1-2 small garlic cloves
- salt as needed
- 1 cup water( or as required)
- For Tempering :
- 1 tbsp refined oil
- ¼ tsp mustard
- ¼ tsp cumin
- dash of hing or asafoetida
- 1 sprig curry leaves or a teaspoon of curry leaf powder
- 1 broken red chilli
- Put all the ingredients except those for the tempering into a food processor and blitz into a smooth paste, using water as required. Take out the smooth paste in a bowl. Keep it aside.
- Heat a pan and add oil.
- When the oil is hot, add the mustard seeds and the cumin seeds. When the seeds start to crackle, add the red chilli, curry leaf and hing. Saute for 15 seconds or until the leaves turn crisp.
- Turn off the heat. Pour the tempering over the chutney. The delicious and easy red coconut chutney is ready !!
- Serve it with idli, dosa or with snacks. This chutney keeps good for two days when refrigerated.