Red Coconut Chutney | How to make Red Coconut Chutney

By Archana Bhargava  |  12th May 2016  |  
4 from 1 review Rate It!
  • Red Coconut Chutney , How to make Red Coconut Chutney
Red Coconut Chutney by Archana Bhargava
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Video for key ingredients

  • How to make Idli/Dosa Batter

About Red Coconut Chutney Recipe

It is one of the spicy chutnies of South India , with a blend of lovely spices and coconut, it is also used as a side dish with dosa, idly, vadas and can also be used as a spread for mysore masala dosa

The delicious and mouthwatering Red Coconut Chutney is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Red Coconut Chutney is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Red Coconut Chutney . Archana Bhargava shared Red Coconut Chutney recipe which can serve 6 people. The step by step process with pictures will help you learn how to make the delicious Red Coconut Chutney . Try this delicious Red Coconut Chutney recipe at home and surprise your family and friends. You can connect with the Archana Bhargava of Red Coconut Chutney by commenting on the page. In case you have any questions around the ingredients or cooking process. The Red Coconut Chutney can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Red Coconut Chutney with other users

Red Coconut Chutney

Ingredients to make Red Coconut Chutney

  • 10 whole red dried kashmiri chillies
  • 2 cups freshly grated coconut
  • 1 cup bhune chane ki dal or chutney
  • wali chane
  • 3 tbsp oil
  • salt to taste
  • 2 tsp oil
  • 1 tsp Rai
  • 12 curry leaves

How to make Red Coconut Chutney

  1. Take out the seeds from the red chillies.
  2. Boil the red chillies in a big pan for 15 minutes. Drain the water and keep the chillies aside.
  3. Grind coconut, bhune chana, dal, boiled red chillies, oil, salt together.
  4. For tadka : Put oil in a pan and put rai, wait till it splutters, pour this into the mix.
  5. You can keep this mixture into refrigerator for 15 days. Eat it with dosas and idlis.
  6. If you add garlic to this chutney then you can use this as a spread.

My Tip:

If you want to store this chutney then do not use any water, instead use oil. Take red chillies according to your taste.

Reviews for Red Coconut Chutney (1)

Evelyn Shilpa3 years ago

Delicious, thanks for sharing.

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