Sep 18, 2013

Red Coconut Chutney / Coconut Chutney with Red chillies

Red Coconut  Chutney  (Coconut chutney with red chillies / Thengai chutney with red chillies) - A tasty  chutney goes well as a side dish with Idli, Dosa, Vada, Pakoda, Bonda ....

Serves: 2 - 3


 6 tablespoon  coconut grated

2 tablespoon split roasted gram dal (pottukadalai)

4 garlic cloves, chopped (optional) Garlic’s good for health

2 red chillies, halved or ½ teaspoon red chilli powder

Salt to taste ( or 1/2 teaspoon )

¼ teaspoon  asafoetida (hing)

2 tablespoon water


Grind all the ingredients to a smooth paste in a small mixer with  2 tablespoon  water. Adjust the thickness of the chutney with extra 1/4 cup (50 ml / 3 - 4 tablespoon) water if required. Chutney will be very  tasty if it’s thick in consistency.

For the seasoning (optional):


2 teaspoon oil

1/2 teaspoon mustard seeds

1/4 teaspoon urad dal

1 red chilli, halved (optional)

3 curry leaves


In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter,  add remaining ingredients and stir well until crisp. Pour this over to coconut chutney.

1 comment:

Leelagovind said...

it tastes yummy!thank you..