Red Coconut Chutney
A flavorful chutney made with grated coconut, shallots, and spices, perfect for pairing with dosa or idli.
Ingredients
- 6 units Shallots
- 1 cup Coconut, grated
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon Tamarind paste
- 1 teaspoon Salt (Adjust to taste)
- 1 tablespoon Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Split urad dal
- 1 unit Garlic cloves
- 1 sprig Curry leaves
- 0.5 inch Ginger
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Instructions
- 1In a mixer grinder, combine the grated coconut, Kashmiri chili powder, 3 shallots, tamarind paste, ginger, garlic, and salt. Grind these ingredients together with minimal water until a smooth paste is formed.
- 2In a pan, heat the coconut oil over medium heat. Add the mustard seeds and allow them to splutter. Then, add the split urad dal, a broken dry red chili, and curry leaves. Sauté until the urad dal turns golden brown.
- 3Chop the remaining 2 shallots finely and add them to the pan with the tempering. Sauté until the shallots become light golden brown.
- 4Pour the tempering over the prepared coconut paste. Mix thoroughly to combine all flavors. Serve the chutney with idli or dosa.
