Coconut chutney using dry red chilly

Today, I am presenting to you a tasty chutney which is ideal accompaniment with rice. This is also from mangalore cuisine. This, coconut chutney using dry red chilly is simply divine, one of the simple pleasures of life I can say. Use it with steaming hot rice with a dollop of ghee, rasam  and papads for a satisfying  meal.

Here, coconut is roasted and then used, thus it stays good for sometime. The best part of this recipe is that you can use slightly odd smelling coconuts, which tend to remain in the refigerator for some time. I think many women can relate to this fact.The roasting of the coconut gives a good aroma and a face lift to it.

My other mangalorean dishes :

Now, over to the recipe below :

coconut chutney using dry red chilly  Coconut chutney using dry red chilly coconut chutney with dry red chilly2 1024x695

coconut chutney using dry red chilly

Coconut chutney with dry red chilly
Recipe Type: Chutneys
Cuisine: Mangalore
Author: Jayashree
Prep time:
Total time:
Serves: 4
a tasty accompaniment with hot rice.
Ingredients
  • fresh coconut grated 1/2 coconut
  • dry red chillies 6
  • methi seeds 1tsp
  • tamarind pulp 2tsp
  • salt to taste
  • jaggery a small piece
  • curry leaves a few
  • oil for roasting 1tsp
  • For seasoning :
  • oil 2tsp
  • mustard seeds 1/4tsp
  • asafoetida a pinch
  • turmeric powder
Instructions
  1. Take a pan and roast the methi seeds till light brown in colour. Put it aside on a plate.
  2. Add a little oil and roast the dry chillies. Put them beside the methi seeds.
  3. In the same pan put the coconut gratings . You can add a few curry leaves, it gives a good aroma. Roast it on a low flame for sometime. You need to keep stirring with a long handle, otherwise it will get burnt. Let cool.
  4. Grind all these ingrdients together along with a little jaggery, tamarind pulp and salt.
  5. Remove the chutney and put it in a bowl.
  6. Make seasoning in a small pan. Take oil and heat it, add mustard seeds, as they crackle add asafoetida and turmeric powder. Add to the chutney and mix well. Serve with rice.
Notes
This chutney can also be used with chapati, idli or dosa.

The ingredients that you need are :

fresh coconut grated 1/2 coconut
dry red chillies 6
methi seeds 1tsp
tamarind pulp 2tsp
salt to taste
jaggery a small piece
curry leaves a few
oil for roasting 1 tsp

For seasoning :
oil 2tsp
mustard seeds 1/4tsp
asafoetida a pinch
turmeric powder

Method :
Take a pan and roast the methi seeds till light brown in colour. Put it aside on a plate.
Add a little oil and roast the dry chillies. Put them beside the methi seeds.
In the same pan put the coconut gratings . You can add a few curry leaves, it gives a good aroma. Roast it on a low flame for sometime. You need to keep stirring with a long handle, otherwise it will get burnt. Let cool.
Grind all these ingrdients together along with a little jaggery, tamarind pulp and salt.
Remove the chutney and put it in a bowl.
Make seasoning in a small pan. Take oil and heat it, add mustard seeds, as they crackle add asafoetida and turmeric powder. Add to the chutney and mix well. Serve with rice.
coconut chutney using dry red chilly  Coconut chutney using dry red chilly coconut chutney with dry red chilly2 1024x695

coconut chutney using dry red chilly

Take a tip :

Coconut oil is used in South Kanara cooking. Use if you like it for that authentic taste.

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Summary
recipe image  Coconut chutney using dry red chilly coconut chutney with dry red chilly2
Recipe Name
Coconut chutney using dry red chilly
Published On
Preparation Time
Total Time

  1. Jeena says:

    Nice. Chutney sounds authentic…

  2. Poornima says:

    Tasty chutney, love the addition of red chillis and how thick the chutney is..

Coconut chutney using dry red chilly