Tulu Red Chutney

Tulu Red Chutney

Tulu Red Chutney

Veg Vegan

Freshly grated coconut ground with roasted dried red Byadagi chillies, garlic, tamarind, and salt into a thick, crimson paste — more garlicky and sharper than the Beary Muslim red chutney. The standard Mangalorean table chutney served alongside every rava fish fry, ambode, and tiffin.

Cuisines

Mangalorean

Best for

Breakfast Lunch Dinner Snacks

Recipe

Prep: 15 min Cook: 10 min Total: 25 min 2-3 servings

Ingredients

1 cup grated coconut
5-6 dried red chilies
1 tablespoon tamarind pulp
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 teaspoon jaggery
2 cloves garlic
1 teaspoon salt
1 tablespoon coconut oil
1/2 cup water

Instructions

  1. 1 Heat a pan over medium heat and dry roast the dried red chilies, coriander seeds, and cumin seeds until fragrant.
  2. 2 Remove from heat and allow to cool slightly.
  3. 3 In a blender, add the grated coconut, roasted spices, tamarind pulp, jaggery, garlic, and salt.
  4. 4 Add water gradually and blend to a smooth paste.
  5. 5 Adjust the consistency by adding more water if needed.
  6. 6 Heat coconut oil in a small pan and pour it over the chutney.
  7. 7 Mix well and serve immediately.

Tips

For a spicier chutney, increase the number of dried red chilies.