Red coconut chutney makes a good accompaniment with hot steamed rice topped with a dollop of ghee. It pairs well with idli and dosa too. This chutney is often made in South Canara region.
Today, I am presenting to you a tasty chutney which is ideal accompaniment with rice. This is also from mangalore cuisine. This, coconut chutney using dry red chilly is simply divine, one of the simple pleasures of life I can say. Use it with steaming hot rice with a dollop of ghee, rasam and papads for a satisfying meal.
Here, coconut is roasted and then used, thus it stays good for sometime. The best part of red coconut chutney recipe is you can use slightly odd smelling coconuts, which tend to remain in the refrigerator for some time. I think many women can relate to this fact. During the festive days, we offer coconut and they get accomodated.
My other Mangalorean dishes :
Now, over to the recipe below :
Ingredients
- 1/2 cup fresh coconut grated
- 6 dry red chillies
- 1 teaspoon methi seeds
- 2 teaspoon tamarind pulp
- salt to taste
- a small piece jaggery
- a few curry leaves
- oil for roasting
- For seasoning :
- 2 teaspoon oil
- 1/4 teaspoon mustard seed
- a pinch of asafoetida a pinch
- 1/4 teaspoon turmeric powder
Instructions
- Take a pan and roast the methi seeds till light brown in colour. Put it aside on a plate.
- Add a little oil and roast the dry chillies. Put them beside the methi seeds.
- In the same pan put the coconut gratings . You can add a few curry leaves, it gives a good aroma. Roast it on a low flame for sometime. You need to keep stirring with a long handle, otherwise it will get burnt. Let cool.
- Grind all these ingredients together along with a little jaggery, tamarind pulp and salt.
- Remove the chutney and put it in a bowl.
- Make seasoning in a small pan. Take oil and heat it, add mustard seeds, as they crackle add asafoetida and turmeric powder. Add to the chutney and mix well. Serve with rice.
Notes
- This chutney can also be used with chapati, idli or dosa.
- Coconut oil may be used for the authentic taste.
Coconut chutney with dry red chilly
Ingredients
Equipment
Method
- Take a pan and roast the methi seeds till light brown in colour. Put it aside on a plate.
- Add a little oil and roast the dry chillies. Put them beside the methi seeds.
- In the same pan put the coconut gratings . You can add a few curry leaves, it gives a good aroma. Roast it on a low flame for sometime. You need to keep stirring with a long handle, otherwise it will get burnt. Let cool.
- Grind all these ingredients together along with a little jaggery, tamarind pulp and salt.
- Remove the chutney and put it in a bowl.
- Make seasoning in a small pan. Take oil and heat it, add mustard seeds, as they crackle add asafoetida and turmeric powder. Add to the chutney and mix well. Serve with rice.
Notes
About the event :
This is one of the first posts I wrote. Today, on 10/9/23 I have changed the pictures and also added the pin it image. Sending this to the fortnightly event, Foodies Redoing Old Post _109. The next time you have excess coconut at home, do not forget to try this one.
If you ever make kempu chutney or any of my other dishes, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected. Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon. Happy Cooking !
