Yummy 5-Minute Red Coconut Chutney for Dosa

There are so many ways to prepare coconut chutney, but red coconut chutney must be one of the best ones!

This bright red-colored Kerala-style condiment is great for idli, dosa, uttapam, rava dosa, rava idli, sambar, and so many other South Indian snacks.

This is very similar to the white coconut chutney recipe, however, it has some roasted red chilli added to it. The red chilies add heat and a smoky flavor to the chutney, all while it still maintains its mild tangy profile.

So, if you are looking for a different way of preparing coconut chutney that only takes a few minutes to prepare and tastes delicious, then this is the recipe to follow!

Red Coconut Chutney Ingredients

• Coconut: Coconut is the main ingredient in this red coconut chutney recipe and if you have the option of using it pre-grated fresh or frozen, then go for either of them. Frozen coconut can be found in most Indian or Asian supermarkets and it is a great ingredient to keep in the freezer. Desiccated coconut will not offer the same result.
• Red Chilies: These go both into the blended smooth paste of coconut, as well as in the tadka. Different chilies will have different heat levels, so chose the ones that best work for you. For a brighter red coconut chutney that is not too hot, opt for Kashmiri dry red chilies [you may notice I recommend using Kashmiri red chili powder in many recipes to reduce the heat level!]
• Roasted Chana Dal: This is known as fried gram or Bengal gram, and, although very little of it is used, it offers that great nutty flavor distinctive of a quality red coconut chutney. This can be substituted for roasted peanuts, should you not have or like chana.
• Ginger, Cumin Seeds, Green Chillies, Curry Leaves: Fresh or frozen ginger, and green chilies will do the trick. Don't swap the cumin seeds for the powder, and fresh ginger for the paste, as the flavors are different.
• Tamarind: The seedless pulp of tamarind offers a sour profile to the chutney, and it also slightly lengthens its life. Should you not have pulp to use, you can swap it for some tamarind paste.
• Oil, Mustard Seeds, Hing [Asafoetida], and Curry Leaves: Traditional tempering ingredients that are so important for the overall end result. Choose an unflavored oil, such as sunflower or vegetable oil. Hing has a very unique savory note, while curry leaves are a typical South Indian ingredient.

How To Prepare Red Chilli Coconut Chutney?

1. To commence, in a large frying pan, dry roast one or two dry red chilies on a low flame; this will take a couple of minutes, and the chilies should be constantly stirred to prevent burning.
2. Once roasted, allow to cool down, and then remove the green stem, if present.
3. Next, move into a blender jar and turn into smooth chutney the roasted red chilies, fresh coconut, a pinch of salt, the roasted chana dal, fresh ginger, cumin seeds, green chilies, curry leaves, and tamarind.
4. To turn this into a red coconut chutney you will need to add a bit of water; try adding a couple of tablespoons at a time, as adding too much may make it harder to create a smooth paste. Adjust the salt level.
5. To prepare for serving, move it to a nice serving bowl.

6. Once the coconut chutney paste has been prepared, move on to the tadka [tempering]. In a small pan, heat oil, and once warm, add mustard seeds.
7. As soon as the mustard seeds nearly stop popping [after 30 seconds to one minute, you will notice the pops becoming less frequent]], add the hing [asafoetida], red chili, and curry leaves, give it a quick stir and remove immediately from the heat. It is important the tempering doesn't overcook.
8. Last, add the tempering on top of the delicious red coconut chutney, serve and enjoy!

How To Store Red Coconut Chutney?

Red coconut chutney will store in the fridge in an airtight container for up to two days.

When needed, take the desired quantity of red coconut chutney with a clean spoon and let it sit till room temperature.

You can make a new tempering and add it on top to refresh the chutney recipe.

Only when using fresh coconut can the red coconut chutney be frozen; it is best to do so in small portions, so then they can be defrosted one at a time when needed.

What To Use Instead Of Chana Dal?

The best alternative, because of the nutty flavor, is roasted peanuts, however, roasted almonds or cashews can be used too.

How To Use Frozen Coconut In The Coconut Chutney?

When preparing red coconut chutney recipe using frozen coconut, it is important that this is fully defrosted before blending; using it while still too cold may make the fatty part separate from the pulp.

Should you not have enough time to defrost the grated coconut naturally, you can either put it in the microwave [without overheating it], or immerse it in a bowl with hot water, but you must drain the grated coconut well afterward.

Do not use desiccated coconut instead, as the consistency of the Kerala-style red coconut chutney will change, as well as its flavor.

Tips And Tricks For Red Coconut Chutney Recipe

• Tamarind: While I prefer using a small piece of seedless tamarind pulp, this can be swapped for a bit of tamarind paste. The amount for this may need to be slightly adjusted.
• Onions: For added flavor in this Kerala-style coconut chutney recipe, you can add some pearl onions [sambar onions] to it. Simply lightly fry them until soft in a little oil until tender and light golden, then blend with the grated coconut and other ingredients. Should you like it, you can add some Kashmiri red chili powder to the small onion mixture for color.
• Ginger, and Garlic Cloves: Should you prefer it, you can swap the ginger for garlic, or you can use both, depending on the flavor you are looking for.
• Coconut Oil, or Sesame Oil: Because the coconut is quite flavorful on its own, I prefer not to use sesame or coconut oil for the tempering, but rather just simple sunflower or vegetable oil; should you like to swap, go for it, but be aware that the flavor will be stronger.
• Tomato: For added tanginess and a real bright and creamy red coconut chutney, you can lightly pan fry some tomato until soft and add it to the blender jar with the other ingredients.
• Red Chutney: Should you like your red chutney spicy, then you can use more or different kinds of dry spicy chilies. For an extra kick, add some Guntur chili to the blender jar, but don't overdo it, as this is a very fiery red chilli from Andhra Pradesh and they surely will wake up your taste buds. For a bright color, use Kashmiri red chilies in the recipe.
• Tempering: A great addition to the tadka is a little urad dal. This gives a nice crunch and flavor to the South Indian style chutney. Once you add oil in a small pan, pop the mustard seeds, then you proceed to add the urad dal and the other ingredients as described.
• Fresh Curry Leaves: Either fresh or frozen will work much better than dry, as they have that topical zing that proper Kerala coconut chutney should have!
• Green Coconut Chutney: It's very similar, but it blends fresh peppery cilantro [fresh coriander] in the paste, rather than roasted dry red chilies. Delicious!
• White Coconut Chutney: The same recipe, but without the dry red chilies; it is as delicious and thick as this one, should you fancy a try!
• Gluten-Free: This red coconut chutney recipe has only one ingredient that may contain gluten: asafoetida. Check what ingredients are used to make hing, and look for a gluten-free option.

There may be many chutney recipes out there, but no doubt this red chilli coconut chutney recipe is the easiest and tastiest version!

Ready to serve in 5 minutes, this red coconut chutney recipe is perfect to serve with idli, dosa, uttapam, medu vada, or simple snacks.

Make red coconut chutney and keep it aside, ready to be served with a hot bowl of sambar during a cold winter night, or to dip some crunchy rice sticks in the hotter weather... it tastes delicious any day!

🥗 If you love coconut, then you may want to try these recipes too: