Red Coconut Chutney. Hot and spicy

In this recipe, I am going to share how to prepare red coconut chutney hotel style. Hot and spicy that goes great with idli dosa, vada’s like medhu vadas, dal vadas, etc. Find out more chutney recipes here at Chutney’s

Total Cook Time

12-15 minutes

Ingredients required to prepare Red coconut chutney. Hot and Spicy. Restaurant-style.

• Fresh whole coconut 🥥 chopped
• Red fry chilis 🌶 12 to 15 soaked in water or boiled
• Chana dal (Bengal gram) 2 teaspoons
• Cashews 3 tablespoons
• Coriander leaves 3 tablespoons
• Cumin seeds 1 teaspoon
• Ginger grated 1 teaspoon
• Tamarind pulp concentrated 1 tablespoon
• Green chili 1 chopped
• Salt to taste
• Sugar 2 teaspoons
• Some water to grind

For tadka ~

• Oil 2 tablespoons of
• Mustard seeds 1 teaspoon of
• Chana dal (Bengal gram) 2 teaspoons
• Red chilis 2 whole
• Curry leaves 2 tablespoons
• Pinch of hing (Asaphedita)
• Kashmiri red chili powder 1 teaspoon (optional)

Short Summary of the recipe

Use fresh chopped or grated coconut to prepare this delicious chutney. Into a grinder jay simply add coconut pieces or freshly grated coconut, some dry-red chilis soaked in water for a few hours. Into it add some cashews, dry-roasted chana dal, cumin seeds, some grated ginger, coriander leaves, tamarind pulp, some salt and sugar along with some water. Use water in which the dry chilis are soaked. Then grind to prepare a smooth paste out of it.

For tadka ~ In some hot oil let splutter some mustard seeds, into it then saute some chana dal for a few minutes along with some dry chilis, curry leaves, and a pinch of hing. Turn off the flame and then add a teaspoon of Kashmiri red chili powder for color, and quickly mix. Be careful and do not let the red chili get burnt into it. Then pour this tadka mixture on top of your coconut chutney. Nicely mix this hot tadka with the chutney and enjoy with dosas, idlis, vadas, and more.

Step-by-step directions to prepare Red Coconut Chutney

I am using fresh coconut for this recipe for which I am using a medium-sized coconut. Use the white edible part to prepare the chutney. I am simply scraping through the outer hard shell and taking out the edible part of the coconut. For an extra smoother texture, you may also use grated coconuts as well.

I have also soaked 12 to 15 red chilis small and medium, mixed sized, in some water for about 4 hours before starting to prepare the chutney. If you have no time to soak these, then simply boil these red chilis for 10 to 12 minutes and it should be good to use.

Dry-Roasting chana dal

Into a frying pan dry-roast chana dal i.e called Bengal gram in English. Saute in low flame for a few minutes. As you see these are browned in color now, and also turn aromatic at this point. Simply turn off the flame and keep it aside.

Grinding the chutney ingredients

Into a grinder jar take 3 tablespoons of cashews, Add the dry-roasted chana dal that we kept aside, coriander leaves 3 tablespoons, cumin seeds 1 teaspoon, Ginger grated 1 teaspoon, and then add the coconut pieces.

I am adding concentrated tamarind 1 tablespoon, but you may use fresh tamarind as well.

Now add the soaked red chilis. I am using some of its water to help grind these well and to adjust the consistency of the chutney. Green chili 1 finely chopped, Salt to taste, Sugar 2 teaspoons.

Grind these well. In between grinding add some water as required. I am adding the leftover red chilis and the coconuts as well.

Now as you see it turns out as a smooth and soft chutney/sauce. Now next step is to prepare tadka for this.

Preparing Tadhka for the coconut chutney

Into a frying pan add some oil, into it then add some mustard seeds, chana dal 2 teaspoons, 2 dry-red chilis, quickly saute, then add the curry leaves, saute sometime on low flame, a pinch of asafoetida i.e hing, give it a quick mix. then turn off the flame and add a teaspoon of Kashmiri red chili powder for adding some color.

Quickly mix. Add this tadka on top of our coconut chutney. Simply mix. and it’s ready to use.

Print recipe below