Go Back Email Link
+ servings
Red coconut chutney
Print Recipe
5 from 5 votes

Yummy 5-Minute Red Coconut Chutney for Dosa

This mouthwatering side dish, which is made with fresh coconut, dry red chilies, chana dal, and just a few other ingredients common to Indian cuisine, is genuinely Kerala style. Blend, adjust, and then serve!
Prep Time5 minutes
Total Time5 minutes
Course: Sauces
Cuisine: Indian
Diet: Vegan
Servings: 4 portions
Calories: 149kcal
Author: Elle John


For the coconut paste

  • 75 g Grated Coconut
  • 1 or 2 Dry Red Chillies [of choice depending on heat preference]
  • Small Piece Seedless Tamarind Pulp
  • Salt to Taste
  • 1 ½ teaspoon Roasted Chana Dal
  • ½ teaspoon Fresh Ginger
  • ½ teaspoon Cumin Seeds
  • 1 Green Chili
  • 6-8 Curry Leaves

For the tadka

  • 2 tablespoon Vegetable Oil
  • 1 teaspoon Mustard Seeds
  • ½ teaspoon Hing [Asafoetida]
  • 8-10 Curry Leaves
  • 1-2 Dry Red Chilies


  • 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.
  • In a grinder or blender add cumin seeds, grated coconut, tamarind pulp, salt, roasted dal, fresh ginger, green chilies, and curry leaves.
  • Blend everything to a thick smooth paste, adding a little water at the time when necessary.
  • Once everything is blended, adjust the thickness of the chutney by adding water to achieve the desired consistency.
  • Adjust the salt level if required and mix well.
  • In a small pan, start preparing the tempering [tadka].
  • Heat oil, and once warm, add mustard seeds.
  • Once the mustard seeds have popped [will take 30 seconds to one minute], add the hing [asafoetida], curry leaves, and red chilies, and remove from the heat.
  • Mix the tadka well and immediately pour it on top of the coconut paste.
  • Serve the red coconut chutney with dosa, idli, pakoras, or as a side dish to other snacks and courses.


Red coconut chutney can be stored in the fridge in an airtight container for up to two days.When using it, remove from the container the amount desired using a clean spoon, and allow to reach room temperature. To refresh the savory condiment, you can do a new tempering and add it on top.The coconut chutney can also be frozen, but only if using fresh coconut.If using frozen coconut, it is best to thaw naturally, but if that is not possible, it can be lightly defrosted in the microwave [ensuring it doesn't start cooking], or by immersing it in some warm to hot water and then draining it well.


Calories: 149kcal | Carbohydrates: 9g | Protein: 2g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 47mg | Potassium: 161mg | Fiber: 4g | Sugar: 3g | Vitamin A: 277IU | Vitamin C: 88mg | Calcium: 32mg | Iron: 1mg