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.
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.
Grind the grated coconut with fried chilly, onion, ginger, curryleaves, salt and tamarind into a paste. While grinding coconut keep note that coconut should not be too cold. If taken from fridge, it should be brought to room temperature.
Pour little water to grind it well. Water should be added to bare minimum, otherwise the dish will become watery.
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.