Coconut red chilli Chutney/ Restaurant style red chilli coconut chutney


Grated coconut – 1 cup
Roasted chana dal/ Pottukadala – 1/3 cup
Dry red chillies – 4 nos
Ginger, chopped- 1 tbsp
Garlic cloves – 6 cloves
Tamarind – as needed
Salt as needed
Water for grinding

For tempering

Coconut Oil – 2 tbsp
Mustard seeds – 1 tsp
Cumin seeds  – 1 tsp
Dry red chillies – 2 Nos
Asafoetida – a pinch
Curry leaves – 1 sprig


Heat 1 tsp oil in a pan. Roast dry red chillies, but do not allow to change the color of red chilies.Roast chana dal and keep aside.

Grind roasted chana dal and dry chilies to form powder.  

Now open the lid of the jar, add grated coconut, ginger, garlic, tamarind, and salt with water to form a coarse paste. Transfer  the chutney into a bowl.

Heat oil in a pan. Allow mustard seeds to splutter. Now add cumin seeds, dry red chilies, asafoetida, and curry leaves. Pour this over the  chutney.  Mix well.  Serve chutney with idli, dosa, or vada.

32 thoughts on “Coconut red chilli Chutney/ Restaurant style red chilli coconut chutney”

  1. When I think of chutney, something creamy wouldn't have come to my mind. This is something different and delicious.


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