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Coconut Red Chilli Chutney

Course Accompaniment
Cuisine South Indian
Keyword Chutney, Coconut, Red Chilli
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Author Shireen Sequeira

Ingredients

  • 3/4 cup freshly grated coconut
  • 1/2 inch piece ginger
  • 1/2 marble sized ball of tamarind
  • 1-2 small green chillies (adjust to taste)
  • 1 long dry red chilly (Bedgi + 1/2 teaspoon coconut oil to fry it)
  • salt to taste

For seasoning

  • 1/2 teaspoon mustard
  • 1 sprig or 6-7 curry leaves /kadipatta
  • 2 small flakes of garlic with skin (crushed)
  • 2 teaspoons coconut oil

Instructions

  • Heat 1/2 teaspoon oil in a small pan (meant for seasoning) and lightly fry the long dry chilly - turn off the flame when it begins to brown - take care to see that it doesn't get burnt.
  • Add the fried chilli and the rest of the ingredients to a chutney grinder and grind it to a coarse paste using water sparingly (about 1 tablespoon). Transfer the chutney into a bowl
  • To prepare the seasoning, heat the coconut oil in the same pan used before and toss in the mustard - when they stop spluttering add the crushed garlic flakes and fry for a couple of seconds before adding the curry leaves. Swirl the curry leaves so they are just fried. Turn off the flame and pour this seasoning into the chutney.
  • Serve along with idli or dosa