Red coconut chutney kerala style

Red coconut chutney (kerala type ) is one of the spicy chutney varieties and kerala type chutney, It goes with hot Idli,uttapam, Dosai, It does have many variations like with/without ginger ,garlic, adding red chilly powder instead of red chilly. we can always adopt as per our requirement and family taste

The red colour in red coconut chutney is from the dry red chillies used in the chutney so that’s the basic difference between a red coconut chutney and the green coconut chutney that uses fresh green chillies.  

This red chutney is a Kerala recipe since it doesn’t use roasted gram or kadala paruppu as Tamilnadu /andhra coconut chutneys do. The chutneys in Kerala also use a generous amount of small onions or shallots  


Ingredients

⅓ cup tightly packed grated coconut

½ tbsp chopped shallots or sambar onions/pearl onions
2 to 3 dry red chilies/sukhi lal mirch, halved or broken or chopped, deseeded

1 garlic clove

1/2 inch ginger/adrak

¼ + 1 tbsp water for grinding

salt as required
Tempering:
½ tsp mustard seeds/rai
½ tsp urad dal/husked black gram
8 to 10 curry leaves/kadi patta
1 tbsp chopped shallots or sambar onions/pearl onions
1 tbsp coconut oil

Method:

1.Take ⅓ cup tightly packed grated coconut, ½ tbsp chopped shallots or sambar onions/pearl onions, 2 to 3 dry red chilies and ½ inch ginger in a chutney grinder. if you want to tone down the raw taste of red chilies, then just roast them lightly in a pan with bit of oil .add salt and ¼ cup + 1 tbsp water.grind to a smooth chutney.

2.Heat oil for tempering, add the mustard seeds and when they pop, add the urad dal. When the urad dal turns golden brown, add the sliced shallots and curry leaves. Fry until shallots turn brown.

3.Serve the kerala style red coconut chutney with idli, dosa, medu vada or uttapam.