Red Coconut Chutney (Kerala Style)

User Reviews

4.8

60 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    15 mins

  • Servings

    3

  • Calories

    99 kcal

  • Cuisine

    Indian

Red Coconut Chutney (Kerala Style)

Easy and tasty Kerala style Red Coconut Chutney that is made with coconut, dried red chillies, pearl onions, curry leaves and some more spices. Best paired with snacks like Idli, Dosa, Medu Vada and Uttapam.

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Ingredients

Servings

For red coconut chutney

  • ½ cup coconut - fresh, grated and tightly-packed
  • 1 tablespoon pearl onions  - chopped or 1 tablespoon chopped shallots or onions
  • 2 to 3 dry red chilies - halved or broken or chopped, deseeded
  • 1 inch ginger
  • ¼ cup + 1 tablespoon water - for grinding or blending
  • salt as required

For tempering

  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal (husked and split black gram)
  • 8 to 10 curry leaves
  • 1 tablespoon pearl onions  - chopped or 1 tablespoon shallots or onions
  • 1 tablespoon coconut oil - edible
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Instructions

Making red coconut chutney

  1. Take the tightly packed grated coconut, chopped shallots or pearl onions, dried red chilies and ginger in a chutney grinder or small blender.
  2. Add salt as required and water.
  3. Grind or blend to a fine consistency.
  4. Note that, if you want to tone down the raw taste of red chilies, then just roast them lightly in a pan. You can also sauté them in a bit of coconut oil. Apart from ginger, you can also add 1 to 2 cloves of peeled garlic.
  5. Transfer the ground red coconut chutney in a small steel bowl or pan and set aside.

Making tempering

  1. Heat coconut oil in a small pan.
  2. Add mustard seeds and allow them to crackle on low heat.
  3. Then add the urad dal.
  4. Fry the urad dal on low heat stirring often, till they are a maroonish golden.
  5. Add the curry leaves and chopped shallots or pearl onions.
  6. On a low heat, sauté stirring often till the shallots are light golden.
  7. Next add the tempering mixture along with its oil to the red coconut chutney kept in the bowl.
  8. Stir and mix well to combine.
  9. Serve the Kerala style Red Coconut Chutney with idli, dosa, medu vada or uttapam.

Notes

  • Depending on the spiciness and pungency in the dried red chillies, you can add less or more. 
  • The color of the chutney will vary with the kind of chillies you have used. Kashmiri red chillies and Byadagi chillies will give a nice deep orange color to the chutney. 
  • You can use frozen coconut, instead of fresh coconut. 
  • For a bit of sourness, add some tamarind or tamarind pulp while blending the ingredients. 
  • If out of coconut oil, use any neutral flavored oil. 
  • If you do not prefer the raw flavor of pearl onions or shallots in your chutney, then simply omit adding them. You can also opt to sauté them in some oil until they soften.

Nutrition Information

Show Details
Calories 99kcal (5%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 9g (14%) Saturated Fat 8g (40%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Sodium 1168mg (49%) Potassium 82mg (2%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 189IU (4%) Vitamin B1 (Thiamine) 0.02mg Vitamin B2 (Riboflavin) 0.01mg Vitamin B3 (Niacin) 31mg Vitamin B6 0.03mg Vitamin C 55mg (61%) Vitamin E 0.1mg Vitamin K 0.5µg Calcium 19mg (2%) Vitamin B9 (Folate) 320µg Iron 1mg (6%) Magnesium 9mg Phosphorus 24mg Zinc 0.2mg

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 99 kcal

% Daily Value*

Calories 99kcal 5%
Carbohydrates 4g 1%
Protein 1g 2%
Fat 9g 14%
Saturated Fat 8g 40%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 1g 5%
Sodium 1168mg 49%
Potassium 82mg 2%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 189IU 4%
Vitamin B1 (Thiamine) 0.02mg
Vitamin B2 (Riboflavin) 0.01mg
Vitamin B3 (Niacin) 31mg
Vitamin B6 0.03mg
Vitamin C 55mg 61%
Vitamin E 0.1mg
Vitamin K 0.5µg
Calcium 19mg 2%
Vitamin B9 (Folate) 320µg
Iron 1mg 6%
Magnesium 9mg 2%
Phosphorus 24mg
Zinc 0.2mg

* Percent Daily Values are based on a 2,000 calorie diet.

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4.8

60 reviews
Excellent

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