Coconut Red chutney is a staple in South Indian cuisine, known for its rich color and bold flavors. It perfectly complements the softness of idlis, adding a spicy and tangy punch to every bite. This chutney is made using simple ingredients like coconut, shallots, and red chili powder, blended together to create a smooth and flavorful paste. The addition of a fragrant tadka enhances its taste, making it an irresistible side dish.
Ingredients:
- 1 slice shredded coconut
- 3-4 shallots (small onions, specifically available in Kerala) or ½ regular onion
- 1 small piece ginger
- Red chili powder (as per spice preference; I prefer less spicy)
- Salt to taste
- Water (as needed for grinding)
For Tadka:
- Methi seeds
- Mustard seeds
- Curry leaves
- Onion (optional, finely chopped)
- 2 dried red chilies (broken into two pieces)
- Coconut oil
Instructions:
- In a mixer or grinder, add shredded coconut, shallots (or onion), ginger, red chili powder, and salt.
- Add a little water and grind to a smooth or slightly watery paste, depending on preference.
- Adjust the consistency by adding water as needed.
For Tadka:
- Heat coconut oil in a pan and add mustard seeds and methi seeds.
- Once the mustard seeds start popping, add the red chilies (broken into pieces).
- Add curry leaves and finely chopped onion (if using) and fry for 2 minutes.
- Pour this tadka into the chutney and immediately close the lid.
- Open the lid just before serving, mix the tadka, and enjoy this delicious chutney with idli, dosa, or vadas.
This red chutney is more than just a side dish—it’s a flavor enhancer that brings out the best in every bite. Whether you prefer it mild or spicy, this chutney adds the perfect finishing touch to your South Indian meal. Enjoy it fresh and savor the burst of flavors! 🌶️