Whats Cooking
inspiring to cook n bakeCategories
- Basics
- Beauty
- Beef, Mutton And Pork
- Beverages, Smoothies And Juices
- Break Fast Dishes
- Cakes, Cookies And Bakes
- Chocolate, Ice Creams And Frozen Treats
- Cocktails, Mocktails And Wines
- Continental And Indian Breads
- Desserts
- Dips, Chutneys And Sauces
- Masalas
- Paneer
- Pickles, Preserves And Jams
- Poultry And Egg
- Rice, Noodles And Pasta
- Salads And Sandwiches
- Seafood
- Snacks, Sweets And Savories
- Soups, Starters And Accompaniments
- Vegetarian
Feedback
DISH NAME : RED COCONUT CHUTNEY
Preparation Time : 15 minutes
Cooking Time : 10 minutes
Description
Usually this chutney is served with dosas and idlis.
Note
1) kashmiri chilly is added for color and the other chilly for spiciness.
2) Chillies can be increased for spiciness.
3) Add water according to the thickness you desire for chutney.
| Quantity | Name | |
|---|---|---|
| 0.5 Cup | Coconut,grated | |
| 1 Tsp. | Ginger chopped fine | |
| 1 Tbsp. | Shallot, chopped | |
| 1 No. | Whole red chilli | |
| 1 No. | Kashmiri chilli deseeded | |
| 1 Tsp. | Tamarind | |
| 1 Tsp. | Coconut oil | |
| 0.5 Cup | Water (approximate) | |
| Salt to taste | ||
| 1 No. | Whole red chillies broken to 2 pieces | |
| Tempering | ||
| 2 Tsp. | Coconut oil | |
| 1 Tsp. | Mustard seeds | |
| 1 Pinch | Asafoetida | |
| 1 Tbsp. | Shallot, finely chopped | |
| 1 Sprig | Curry leaves | |
Method
1) Heat 1 tsp. oil.
2) Add all ingredients, except tamarind, given under "coconut chutney" and fry lightly till onion turns slightly golden. Lastly add tamarind and warm through.
3) Grind all ingredients with the required qty. of water.
Tempering:-
1) Heat oil.
2) Splutter mustard.
3) Add shallots, chilly and curry leaves. Fry till shallots are brown. Put off fire. Add asafoetida and pour over chutney.
Serving Suggestions
Serve with idly, dosa etc.