RED CHILLI COCONUT CHUTNEY

Red chilli coconut chutney recipe is a delectable spicy accompaniment to many South Indian breakfast options such as idlis, vada and dosas. It also pairs well with south indian snacks and tiffin items. With holidays around the corner and all sweet and chocolaty all the time is what I see around me. And this is the time I feel like eating spicy all the time. So lets take a different route from the sweet section to the spicy section. Quick and easy to make, delicious too. It really comes in handy at time of need. A hot and tangy dip of roasted lentil , coconut and red chillies. This red coconut chutney is also very popular to serve with idli and vadas. You can adjust the quantity of red chillies according to your taste. After grinding add a flavorful tempering of mustard seeds, curry leaves and lentils which gives a nice aroma. Here is the step-by-step recipe of South Indian style red coconut chutney , try it and you will love it.

INGREDIENTS:
1 cup Grated Coconut
1/4 teaspoon Tamarind Paste
3-4 Byadgi Chillies, roasted in 1/2 teaspoon Oil
1 piece of Jaggary (roughly 3 tablespoon crushed powdered jaggary)
1/2 of a small Onion, coarsely chopped
Salt to taste
For Tempering:
1/2 teaspoon Mustard seeds
1/4 teaspoon Urad dal (optional)
4-5 Curry Leaves
1 teaspoon Oil

METHOD:
STEP 1 - Grind coconut along with tamarind paste, powdered jaggary, ginger paste, onion and chillies and salt to a fine paste using water as needed.

STEP 2 - Heat oil in a pan on medium heat. Add mustard seeds in it and as they start spluttering add curry leaves.

STEP 3 - After 10-15 seconds. Remove the pan from the heat.
STEP 4 - Add the tempering to ground coconut paste and your chutney is ready serve.

Serve the red chilli coconut chutney with idli, dosa, uttapams or vada.