Red Coconut Chutney Recipe - It's a lip smacking accompaniment loaded with coastal flavors. A quintessential Kerala style coconut chutney that goes perfect with dosa, idli, uttapam and so much more! It's vegan, it's gluten free.
I have always been a huge fan of variety of chutneys. You give me nice tangy and spicy chutneys and I am sorted to eat it with plain rice, khichdi or dal rice. In fact, I even love to eat them with plain phulkas too.
You know what is the best thing about most of the chutney recipes?
They barely take any time for the preparation. You will be amazed to see the chutney variations that we have in our Indian homes.
And, they go amazingly well with any kind of Indian meals. And so is this red coconut chutney, the one of them.
Honestly, I love South Indian Food very much. Especially, the idlis, dosas, menu vadas and paniyarams. Oh! I love uttapam also very much.
I know, that this chutney is made in Kerala style. But, it goes so well with almost all the South Indian snacks.
Red Coconut Chutney
Coming to this Kerala coconut chutney, I love the coastal flavour of this particular chutney.
Because, it has all the essence to make you go crazy over it. The pearl onions (sambar onions) when we fry in coconut oil, the aroma is simply wonderful.
The roasted sambar onions, garlic and dry roasted red chilies provides a perfect balance to the taste and the aroma.
And, of course, the hero of the dish is - fresh coconut chunks. When you combine all of them, the result is absolutely finger licking.
The name red coconut chutney is due to the use of dried red chilies. And, do not miss to temper or give tadka by using coconut oil only.
Did you see how bright and vibrant this red chutney looks? It is because I use good quality dried Kashmiri red chilies. Even Byadgi chilies gives great color to the chutney.
If you like it to be very spicy, then use the spicy variety of dry red chilies. For medium spicy chutney, go for the mix of both, spicy ones as well as the Kashmiri chilies.
Serving Suggestions for this Red Chilli Coconut Chutney
This chutney goes beautifully with idli, dosa, vada and even plain rice. Or, pair it with sambar rice, puniyaram, bondas, rava dosa and many more.
Steps photos - How to make red coconut chutney
In a pan, heat ½ tablespoon of coconut oil. Then, add pearl onions and garlic cloves, fry for 1 minute on medium flame. (photo 1)
Add dried red chilies and fry for another few seconds until roasted well. Take it off the heat. (photo 2)
In a blender jar, add fresh coconut, ginger, salt and roasted onion garlic and chilies. (photo 3 and 4)
Blend everything together to a fine paste. Transfer the blended chutney to a bowl.
To temper the chutney:
Heat 2 tablespoons of coconut oil in a small pan. Once the oil heats, add mustard seeds and let it crackle. (photo 1)
Add Urad dal and fry for few seconds or until light golden. (photo 2)
Then, add chopped pearl onions. Fry until it just starts picking up golden color. (photo 3)
Add curry leaves and dried red chilies and fry for another few seconds only. (photo 4)
Pour the tempering over the prepared chutney and mix.
Serve with idlis and dosas.
Some more of my favourite chutneys, you might love to try:
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Red Coconut Chutney
- 2 teaspoons Coconut Oil
- ½ cup Shallots (Pearl or sambar onions)
- 4-5 Garlic Cloves
- 5-6 Dried Red Chilies
- 2 cups Fresh Coconut (cut in small pieces)
- 1 ½ inch Ginger (chopped)
- Salt as per taste
For tempering the chutney (Tadka)
- 2 tablespoons Coconut Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad dal
- 1 tablespoon Shallots (pearl onions) (chopped)
- 2 Sprigs Curry Leaves
- 2-3 Dried Red Chilies
- Water as needed (to grind the chutney)
How To Make Red Coconut Chutney Recipe
- In a pan, heat 2 teaspoons of coconut oil. Add pearl onions and garlic cloves, fry for 1 minute on medium flame.
- Add dried red chilies and fry for another few seconds until roasted well. Take it off the heat.
- In a blender jar, add fresh coconut, ginger, salt and roasted onion garlic and chilies.
- Add little water and blend everything together to a fine paste.
- Transfer the blended chutney to a bowl.
To temper the chutney (Tadka)
- Heat 2 tablespoons of coconut oil in a small pan. Once the oil heats, add mustard seeds and let it crackle.
- Add urad dal and fry for few seconds or until light golden.
- Add chopped pearl onions. Fry until it just starts picking up golden color.
- Add curry leaves and dried red chilies and fry for another few seconds only.
- Pour the tempering over the prepared chutney and mix.
- Serve with idlis and dosas.