A little spicy, a little tangy and with a hint of sweetness – this red chilli and coconut chutney is sure to tickle your taste buds. You can pair this with dosas, idlis, akki roti and I am sure you will love it!

Red Chilli And Coconut Chutney

Course: ChutneyCuisine: IndianDifficulty: Easy


Prep time


Cooking time


Total timeminutes

An easy chutney using red chillis and coconut


  • Byadgi Red Chilli – 4-5, soak in some water for 5 min

  • Grated Coconut – 1 cup

  • Roasted Gram Dal – 1 tbsp

  • Tamarind – a small cherry size piece

  • Ginger – ½ inch piece5

  • Jaggery Powder/Sugar – 1 tsp

  • Salt and Water – as needed

  • For Tempering
  • Coconut Oil

  • Mustard Seeds – ½ tsp

  • Urad Dal – ½ tsp

  • Curry Leaves – a few

  • Dry red Chilli – 1, split into 2-3


  • In a mixer jar, add the add the soaked red chilli (without the water), grated coconut, gram dal, tamarind, ginger, jaggery and salt.
  • Add the water used to soak the chillies little by little, as needed, to grind the chutney smooth.
  • Remove it to a serving bowl.
  • In a pan, heat some coconut oil.
  • Add mustard seeds, urad dal, curry leaves and dry red chilli and fry for a couple of seconds.
  • Add this tempering on top of the chutney and serve.

Recipe Video

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