Red Coconut Chutney – Kerala Style
A spicy , smoky red coconut chutney from Kerala. This is a popular side for thick dosa and idly.
Breakfast, Dip, Snack
chutney, DairyFree, Vegan
1 - 2
Tamarind - A small Piece
1 - 2
Water - As needed
1 - 2
Dry Red Chilies
Take all the ingredients excpet for the water and seasonings in a blender jar. Grind into a semi smooth paste adding just just enough water to keep the blades going.
Take a small heavy bottomed pan or Kadai and heat the coconut oil. When the oil is hot add teh mustard seeds and urad dal . Let teh mustard seeds splutter and urad dal turn brown .
To this add the curry leaves broken red chilies and sliced pearl onions. Let the onions brown . and teh red chilies turn dark . Reserve half the seasoning .
Add the ground coconut paste to the pan and stir and cook for 30 seconds. Slowly add enough water to achieve a thick batter consistency (or your preference) Mix, taste and adjust salt.
Remove from heat as the chuney get heated through and becomes warm. Do not boil .
Transfer to the serving dish and garnish with the reserved seasoning mix .
Serve immediately, or chill for use later.
For detailed instructions go to https://oventales.com/red-coconut-chutney/ .