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