Name: Delicious and Easy Red Coconut Chutney recipe by Antara Navin at BetterButter
Cook time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 1/2 cup grated or desiccated coconut; 2 tablespoons roasted chana dal ( roasted split chickpeas); 2 shallots or small onions; 4-6 dry red chillies ( Kashmiri or Byadgi); 3/4 tsp tamarind paste; 1-2 small garlic cloves; salt as needed; 1 cup water( or as required); For Tempering:; 1 tbsp refined oil(olive oil or coconut oil or mustard oil or any refined oil); 1/4 tsp black mustard seeds; 1/4 tsp cumin seeds; Dash of Hing or asafoetida; 1 sprig curry leaves or a teaspoon of curry leaf powder; 1 broken red chilli

ABOUT Delicious and Easy Red Coconut Chutney RECIPE

This is a simple coconut chutney that I make when there are no green chillies or herbs like cilantro or mint. This chutney can be prepared in 5 minutes and can be served with any South Indian breakfast or even snacks like fritters or samosas.

Ingredients Serving: 2

1/2 cup grated or desiccated coconut
2 tablespoons roasted chana dal ( roasted split chickpeas)
2 shallots or small onions
4-6 dry red chillies ( Kashmiri or Byadgi)
3/4 tsp tamarind paste
1-2 small garlic cloves
salt as needed
1 cup water( or as required)
For Tempering:
1 tbsp refined oil(olive oil or coconut oil or mustard oil or any refined oil)
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
Dash of Hing or asafoetida
1 sprig curry leaves or a teaspoon of curry leaf powder
1 broken red chilli

Instructions

Put all the ingredients except those for the tempering into a food processor and blitz into a smooth paste, using water as required. Take out the smooth paste in a bowl. Keep it aside.
Heat a pan and add oil.
When the oil is hot, add the mustard seeds and the cumin seeds. When the seeds start to crackle, add the red chilli, curry leaf and Hing. Saute for 15 seconds or until the leaves turn crisp.
Turn off the heat. Pour the tempering over the chutney. The delicious and easy red coconut chutney is ready !!
Serve it with idli, dosa or with snacks. This chutney keeps good for two days when refrigerated.

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