Beary Red Coconut Chutney

Beary Red Coconut Chutney

Beary Red Coconut Chutney

Veg Vegan

A bold, brick-red chutney ground from dried Byadagi chillies, fresh coconut, garlic, and tamarind with a sizzling oil tempering — spicier and more pungent than the white coconut chutney, eaten with neer dosa, idiyappam, and rice preparations.

Cuisines

Mangalorean Beary

Best for

Breakfast Lunch Dinner

Recipe

Prep: 10 min Cook: 10 min Total: 20 min 2-3 servings

Ingredients

Coconut 1 cup Coconut , grated
Red Chili 4 small Red Chili , dried
Tamarind 1 tablespoon Tamarind , pulp
Cumin 1 teaspoon Cumin , seeds
Mustard Seed 1 teaspoon Mustard Seed
urad dal 1 teaspoon Urad dal
chana dal 1 teaspoon Chana dal
asafoetida 1 pinch Asafoetida
coconut oil 1 tablespoon Coconut oil
salt 1 Salt , to taste
Curry Leaf 5 Curry Leaf
water 1 cup Water

Instructions

  1. 1 Heat coconut oil in a small pan over medium heat.
  2. 2 Add mustard seeds and let them splutter.
  3. 3 Add urad dal, chana dal, and dried red chilies. Sauté until the dals turn golden brown.
  4. 4 Add cumin seeds and asafoetida, and sauté for another 30 seconds.
  5. 5 Remove from heat and let the mixture cool slightly.
  6. 6 In a blender, combine the grated coconut, tamarind pulp, sautéed mixture, and salt.
  7. 7 Add water gradually and blend to a smooth paste.
  8. 8 Transfer the chutney to a serving bowl.
  9. 9 In the same pan, heat a little more coconut oil and add curry leaves.
  10. 10 Pour the tempering over the chutney and mix well.

Tips

Adjust the number of red chilies based on your spice preference.