Kerala Style Coconut Chutney

Coconut Chutney is a popular South Indian condiment made with coconut, green or red chillies , shallots and further flavored with spice tempering. This easy, delicious chutney is often served as a side dish or as a dip with breakfast and snack dishes like Idli, Dosa and uttapam. 

So lets dive into the recipe 

Servings 

3

For Red Coconut Chutney

½ cup freshly grated  coconut

2 to 3 small  pearl onions 

2 to 3 dry red chilies – halved or broken or chopped, deseeded, dry roast

2  to 3 small cloves of peeled garlic  

¼ cup + 1 tablespoon water – for grinding or blending

salt as required

For Tempering

½ teaspoon mustard seeds

8 to 10 curry leaves

1 tablespoon pearl onions  chopped

1 tablespoon coconut oil

Method 

Take the grated coconut, pearl onions, dried red chilies and garlic in a chutney grinder or small blender.Add salt as required and water.

Grind or blend to a fine consistency.

For Making the  Tempering

Heat coconut oil in a small pan.Add mustard seeds and allow them to crackle on low heat.

Add the curry leaves and chopped pearl onions.On a low heat, sauté stirring often till the shallots are light golden.

Next add the tempering mixture along with its oil to the red coconut chutney kept in the bowl.Stir and mix well to combine.

Serve the Red Coconut Chutney with idli, dosa,or uttapam.