Red Chili Coconut Garlic Chutney Recipe
A spicy chutney made from roasted onion and garlic with red chilli and coconut.You must try this tasty and simple South Indian chutney made of red chillies, fresh coconut, onions and garlic. Serve it with any South Indian breakfast of your choice. Red Chilli Coconut Chutney Recipe is a delectable spicy accompaniment to many South Indian breakfast options such as idlis, vada, uttapams or dosai. It also pairs well with South Indian snacks and tiffin items. This recipe uses red chillies blended with freshly grated coconut and a dash of coconut oil, to give it extra flavour. Packed with the goodness of coconuts and the punch of red chillies, flavour of coconut oil, you can use refined oil instead and it will make a tasty accompaniment to your breakfasts and meals.
ingredients serve
Ingredients for Red Chili Coconut Garlic Chutney Recipe
- As required Main Ingredients
- 2 teaspoon Coconut oil
- 1/2 cup Sambar onions
- 3 cloves Garlic
- 2 cup Grated coconut
- 1 inch Ginger
- 2 tablespoon Roasted chana dal
- 6 Dry red chillies
- As required Salt
- 1/2 cup Water
- As required Ingredients for Tempering
- 1/2 teaspoon Mustard oil
- 1/2 teaspoon Cumin seeds
- 1 teaspoon Split urad dal
- 3 Nos Dry red chillies
- 2 sprig Curry leaves
Directions: Red Chili Coconut Garlic Chutney Recipe
step 1
- STEP 1.In a preheated pan add 1 tsp coconut oil, ½ cup sambar onions halved, 3 cloves garlic. Roast until onions turn soft and golden brown.
step 2
- STEP 1.Into the grinding jar add 2 cups grated coconut, 1 inch ginger chopped, roasted onion garlic, 2 tbsp roasted chana dal (pottu kadalai), 6 dry red chillies and salt to taste.
step 3
- STEP 1.Add ½ cup water and blend to a smooth paste. Transfer to a serving bowl.
step 4
- STEP 1.For the tempering, in a preheated pan add 1 tsp coconut oil, ½ tsp mustard oil, ½ tsp cumin seeds, 1 tsp split urad dal. Saute till seeds crackle and then add 3 dry red chillies, 2 sprigs curry leaves. Saute for a few more seconds till red chillies roast.
step 5
- STEP 1.Pour tadka (tempering) over the red chilli coconut garlic chutney and serve with akki roti.
value
Current Totals
- Fat131g
- Protein21g
- Carbs46g
- Fiber42g
MacroNutrients
- Carbs46g
- Protein21g
- Fiber42g
Fats
- Fat131g
Vitamins & Minerals
- Calcium131mg
- Iron8mg
- Vitamin A131mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9161mcg
- Vitamin B120mcg
- Vitamin C13mg
- Vitamin E9mg
- Copper2mcg
- Magnesium207mg
- Manganese9mg
- Phosphorus366mg
- Selenium17mcg
- Zinc3mg