Kerala Coconut Chutney, bright and red colored from red hot chillies, makes a great accompaniment with breakfast food like idli, dosa and uttapam. The fried red hot chilies add to the smoky heated flavor of Kerala Coconut Chutney. The tangy flavor of tamarind tones the hotness making the chutney light and sour. The naturally colored and ginger flavored chutney makes the best side dish with a lot many tea time snacks like pakoras too. The spicy delectable Chutney is filled with a tempting aroma of grated coconut and curry leaves. This is one of the simplest of dishes and even bachelors can give a bold try at the dish. You can explore a meaningful, very simple and well illustrated Chutney here availing minimal ingredients.
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| Prep Time | 15 minutes |
| Servings |
people
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Ingredients
- Coconut - 1/4
- Dry red chilly - 4 nos
- Curry leaves - 1/2 sprig
- Ginger - 1/2 inch
- Small onion - 3 nos
- Tamarind - 1/2 of
- Salt(to taste) -
- Coconut oil - 1 tsp
Ingredients
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Instructions
- For preparing the chutney dish, take a kadai and keep on the stove. Heat up the kadai.
- When it is hot, add little oil and fry the chillies until nice fried smell comes. Chilly should not become black and smoky.
- Take chutney out from the mixi and use with rice, idly or dosai. This is one of the easiest of side dishes that goes well with many dishes.
Recipe Notes
You can try this link for a vegetarian dish Arisi Upma / Rice Upma . This Coconut chutney goes very well this Idli, click here for the Idli recipe and Uzhunnu Vada click here for the Uzhunnu Vada recipe.
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1 comment
Thanks shyamal, superb with idli. Thorougly enjoyed the red coconut chutney.