Friday, 21 September 2012

Coconut Chutney ( with Red Chilli and Garlic)

This is an easy to make (no cooking involved) chutney and same as coconut chutney with green chilli.

This is a best accompaniment for the South Indian breakfast varieties, such as Idli, Dosa and Uttappam.  I like to have it with Chappati as well.


Grated Coconut -1 cup
Red chillies -3 
Garlic – 4 cloves
Tamarind- a small piece
Roasted channa dhal (pottukkadalai) -1tbsp
Salt – as required

For Tempering:

Oil -1 ½ tsp
Mustard seeds -½ tsp
Urad dhal - ½ tsp
Curry leaves - 4 or 5 leaves


Add grated coconut, red chillies, garlic, tamarind, roasted channa dhal, salt and little water in the mixie or blender .

Grind it into a smooth paste.  Adjust consistency as required by adding water. Transfer to a suitable container.

Take another pan, add oil and temper with mustard seeds, urad dhal and curry leaves; pour it over the chutney.

Now the chutney is ready to eat.
Note: If you don’t want garlic flavor dominating the chutney, reduce the amount or avoid.


  1. Chutney looks yummy.. Perfect with dosas..

  2. Love this chutney with some crispy dosas, ur pictures are just breathtaking dear..

  3. perfect with almost all south indian bfast options...


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