May 27, 2015

Red Coconut Chutney

Red coconut chutney - a perfect accompaniment for many south Indian breakfast recipes.
It is made with a combination of fresh coconut, roasted channa, red chilies and ginger; and it is topped with lightly tempered condiments.


2 cups of Fresh Coconut, cut into small pieces or grated
1/2 cup of Roasted Channa or Dalia
A small piece of Ginger, 1 inch
4-5 Dry Red Byadgi chilies
1-2 cups of water, depending upon thickness

For tempering-
2 tsp Oil
1/2 tsp Mustard seeds
Few leaves of Curry leaves


  • Grind coconut first until it is coarse
  • Next add dalia, ginger, chilies and salt with 1-2 cups of water. Grind it into a smooth mixture
  • Heat oil in a pan. Add mustard seeds and curry leaves. When it starts to sizzle, pour it on freshly ground chutney

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