Easy Coconut Red Chutney Recipe (Kerala Red Chutney for Dosa and Idli)
This authentic coconut chutney is a traditional South Indian red chutney that is the perfect accompaniment to steamed idlis or crispy dosa. This recipe has been perfected over years to have authentic flavor and a smooth creamy texture.
Servings 4 servings
Ingredients
- ½ cup grated coconut fresh or frozen [See Note 1]
- 1 teaspoon ginger minced
- 1 tablespoon shallots or red onions, chopped
- ½ teaspoon Kashmiri chili powder or to taste [See Note 2]
- ¼ teaspoon salt or to taste
- 3 to 5 tablespoon water
- 2 teaspoon coconut oil [See Note 3]
- ½ teaspoon black mustard seeds
- 6 curry leaves fresh
- ⅛ teaspoon fenugreek seeds (methi)
Instructions
- Add most of the coconut (reserving about ¼ quantity), 1 teaspoon ginger, 1 tablespoon shallots, ½ teaspoon Kashmiri chili powder, ¼ teaspoon salt, and 3 tablespoons water to the blender bowl. Blend until coarsely ground.
- Add the reserved coconut and blend until smooth. If needed, gradually add more water, one tablespoon at a time, until the chutney reaches a creamy consistency, similar to a jarred pasta sauce or a thick yogurt. You may not need to use all of the 3 to 5 tablespoon water.
- Heat a small pan over medium-high heat. Add 2 teaspoon coconut oil and once the oil is shimmering, add ½ teaspoon black mustard seeds - they should start popping within seconds. I like to cover the pan at this stage.
- Once the mustard seeds have popped, turn off the heat and immediately add 6 curry leaves (watch out, they splatter!) and ⅛ teaspoon fenugreek seeds. Stir constantly for 30 to 60 seconds in the residual heat.
- Add the fragrant mustard mixture to the coconut and stir.
Video
Notes
Note 1: For best results, use fresh coconut, though frozen coconut works as a good alternative. If you only have desiccated (dried, unsweetened) coconut available, soak it in warm water for 15 to 20 minutes or longer, until softened.
Note 2: Start with ½ teaspoon of Kashmiri chili powder and adjust based on your heat tolerance. The goal is a medium spice level that complements rather than overwhelms the coconut base.
Note 3: While I strongly recommend coconut oil for its authentic taste and aroma, you can substitute it with any neutral vegetable oil if needed.
Nutrition
Serving: 2.5tablespoon | Calories: 67kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 145mg | Fiber: 2g | Sugar: 1g
