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Friday, April 22, 2016

I make coconut chutney with green chillies mostly, but learnt this from my MIL as she makes it often. As coconut chutney has lot of variations, this is one of my favorite. Onion tomato chutney is most common chutney I make next to tiffin sambar and these days mint coriander chutney is Aj's favorite.

Red chilli coconut chutney recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 5 minutes  |  Cook time: 10 mins   Makes: 3

Click here for cup measurements


Coconut, grated – 1/2 cup

Red chilli – 4

Ginger, chopped – 1 tsp

Chana dal – 1 tbsp

Oil – 2 tsp

Salt – As needed

To temper

Oil – 1 tsp

Mustard – 1/2 tsp

Urad dal – 1 tsp

Asafoetida – 1 pinch

Curry leaves – 1 sprig


  1. Heat a kadai with oil, roast chana dal and red chilli until golden. Add chopped ginger and give it a fry.
  2. 1-roast
  3. Cool down, grind it with coconut and required salt, without water first and then add water and grind smoothly.
  4. 2-grind
  5. Temper with oil, mustard, urad dal, asafoetida and curry leaves. Mix well and serve.
  6. 3-temper


  • All the variations mentioned in my basic coconut chutney applies to this as well.
  • You can make this with 2-3 birds eye red chilli. It will be spicy and good too.
  • I made with only 3 chilli and found it very mild.
  • Use fresh coconut for tasty chutney. 

Can be served with idli, dosa or upma.

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  1. This is a welcome change from the regular Coconut chutney. I think adding garlic also will give a nice twist.

    1. I don't like both together,but like adding instead of ginger.

  2. We do this but without ginger.


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