Usually we prefer coconut chutney with roasted chana dal and coconut, but at times I make it this way too. When I have green chilies, I add green chilies. In the absence of green chilies, I add red chilies. Depending on the kind of red chilies added, the taste may vary in pungency and heat element. So you can add the red chilies accordingly.
This Kerala style chutney makes for a good accompaniment with the South Indian tiffin snacks like rava idli or rava dosa or medu vada or mysore bonda etc.
Serves – 4
1 cup tightly packed grated coconut
7-8 Indian shallots / Madras Onion / Sambar Onion
4-5 dry red chillies
2-3 slices of green mango (optional)
Salt as per taste
½ teaspoon mustard seeds
8 to 10 curry leaves
1 tablespoon coconut oil or any oil is okay
- Saute the onion and red chilles. Allow it to cool completely.
- Grind all ingredients together in a chutney grinder.
- Adjust salt as per taste
- To make the tempering, heat the coconut oil in a tadka pan.
- Add 1/2 tsp mustard seeds and allow them to crackle. Add in the curry leaves.
- Add the tempering mixture along with its oil to the red coconut chutney.
- Stir and mix well.
Serve the Kerala style red coconut chutney with oats idli, dosa, medu vada or uttapam.