Red Coconut Chutney


  • 2 cups freshly grated coconut
  • 3-4 dry red chillies
  • 1 small lemon sized ball of tamarind, soaked in water, just enough to dip it
  • 1/4 tsp turmeric powder
  • Salt to taste

For Seasoning

  • 1 tsp urad dal (split gram dal)
  • 1/2 tsp mustard seeds
  • A pinch of asafoetida powder
  • 2 tsp oil

Method –

  1. Heat a small pan and add small pieces of the red chilies to it. Fry for approximately one minute and then put off the heat.
  2. Grind the red chilies in a blender. Add grated coconut, salt and four to five pieces of soaked tamarind. Or add one teaspoon of tamarind paste
  3. Grind to a coarse consistency, by intermittently, adding the water in which the tamarind was soaked. If you prefer it less tangy, you can add plain water, instead.
  4. Remove this chutney from the jar into a bowl.
  5. For seasoning: Heat oil, add urad dal and once it turns light brown, add mustard seeds and hing. Sauté and put off the heat. Add this seasoning to the chutney.

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