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Red Coconut Chutney

  • Veg
  • 30 mins
  • Serves 6
  • Easy


  • For chutney:

  • For tempering :


Red coconut chutney is a necessary condiment to many South Indian breakfasts. The blend of coconut with chili and other flavorings make this chutney extremely loved all around India. Since this chutney is made with so much love, spice, and technique, knowing how to make red coconut chutneys gives an edge to your culinary repertoire.

Health Benefits

Coconuts have the ability to improve digestion and the overall health of the body; They have anti-bacterial and anti-fungal properties. The best part is that coconuts help achieve healthy skin and hair!

Calories in 1 serving: 115

Total fat: 8 g

Cholesterol: 0 mg

Total fat: 9 g

Protein: 3 g

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How to make Red Coconut Chutney

  1. Heat coconut oil in a small pan over medium-high heat. Add shallots and garlic cloves and keep tossing them around until they are light golden. Turn the heat off and let cool.
  2. Blend sautéed shallots and garlic with ginger, red chilies, coconut, roasted dal, and salt with some water to make a smooth chutney.
  3. In a small seasoning pan over moderate, add coconut oil and splutter mustard seeds. Add urad dal and roast till slightly brown, followed by red chilies and curry leaves.
  4. Turn the heat off and pour this hot tempering on top of the red coconut chutney.
  5. When serving, make sure you mix it all well together.


  • Coconuts are extremely versatile because they are used in many cosmetc products, foods, and other things.
  • Coconut water is known as miracle water because it aids with many conditions.
  • Coconut is rich in natural fibers and natural minerals.
  • Coconut is used in sweet and savory dishes.
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