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Kerala Style red coconut chutney on black plate with some red chilies and curry leaves spread around.
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5 from 8 votes

Red Coconut Chutney

Red Coconut Chutney is a bright red and crazy delicious accompaniment loaded with coastal flavors. A quintessential Kerala style chutney that goes perfect with dosa, idli, uttapam and so much more! It's vegan, it's gluten free.
Prep Time10 mins
Cook Time5 mins
Course: Accompaniment
Cuisine: Indian
Diet: Gluten Free, Low Carb, Vegan
Servings: 8
Calories: 110kcal
Author: Farrukh Aziz


  • 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.


Coconut oil gives authentic coastal taste to chutney. So I recommend using that. But, if you wish to, you can use vegetable oil of choice.
Modify the spice level as per your preference.
If you do not have the access to pearl onions (sambar onions), then use regular onions.
For tangy element, you can consider adding 1-2 teaspoon of tamarind pulp. 


Calories: 110kcal | Carbohydrates: 4g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Sodium: 5mg | Potassium: 83mg | Fiber: 2g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 1mg