Spicy Red Chili Coconut Chutney Recipe
7 minutes
745 reads
About Spicy Red Chili Coconut Chutney Recipe
Experience a fiery twist on the classic coconut chutney with this vibrant Red Chili Coconut Chutney! The perfect balance of spicy red chilies, roasted chana dal, tangy tamarind, and creamy coconut creates an unforgettable flavor profile. This chutney is surprisingly versatile, adding a delightful kick to any meal.Unlike milder chutneys, this recipe boasts a rich, aromatic complexity that elevates simple dishes like rice and paratha. Its creamy texture and bold spice make it an ideal accompaniment for breakfast, brunch, or lunch—guaranteed to impress your taste buds and your guests!This easy-to-follow recipe is perfect for both beginners and experienced cooks looking to add a unique and flavorful element to their culinary repertoire. Get ready to savor the delicious heat!
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Recipe Time & More
Prep5 minutes
Cook2 minutes
Total7 minutes
Ingredients
For the Chutney Base
- 3 Chili red
- 1/2 cup Chickpea split chickpeas
- 2 tbsp Tamarind Paste
- 1 cup Coconut freshly grated
- 1.5 tsp Salt or to taste
For the Tempering
- 1 tbsp Oil vegetable or coconut oil
- 1/4 tsp Mustard Seed rai
- 1/4 tsp Gram black, split, urad dal
- 1 pinch Asafoetida hing
- 10-12 Curry Leaf
- 1/2 tsp Water as needed for blending
Instructions
Roast the Chana Dal
- Dry roast the chana dal in a pan over medium heat until lightly browned. Remove from heat and let cool.
Prepare the Chutney Base
- In a pan, lightly dry roast the red chilies. Add the roasted chana dal and tamarind paste. Sauté for a minute and remove from heat to cool.
Blend the Ingredients
- Combine the cooled chana dal mixture, grated coconut, and salt in a blender. Add a little water as needed to achieve a smooth paste. Blend until completely smooth.
Make the Tempering
- Heat oil in a small pan. Add mustard seeds and allow them to splutter. Add the urad dal and asafoetida, sauté until fragrant. Stir in the curry leaves and sauté for a few seconds.
Combine and Serve
- Pour the tempering over the blended chutney. Mix well. Serve with your favorite dishes, such as idli, dosa, rice, or paratha.
Recipe Notes
Expert Tips for the Best Red Chili Coconut Chutney
- For a smoother chutney, soak the chana dal for 30 minutes before roasting.
- Adjust the amount of red chilies based on your preferred level of spiciness.
- For a richer flavor, use roasted coconut instead of fresh.
- Store leftover chutney in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 38kcalCarbohydrates: 6gProtein: 2gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 342mgFiber: 2g
Mona Bassi
Articles: 19
5 Comments
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Such a perfect dish! Thank you.
I’m loving this recipe already!
Absolutely mouthwatering! Thanks for sharing.
Such a delicious dish! Thank you.
This looks incredible! Thank you.