Coconut chutney with red chillies - Sivappu thengai chutney

This coconut chutney with red chillies are also similar to the coconut chutney with green chillies. For this chutney also we use tamarind and small onions. This chutney is a very good side dish for idly, wheat dosa, upma and also good for travel foods. If you are packing this chutney for a long travel, saute the ground chutney in the kadai after tempering until the moisture in the chutney evaporates. You can also use one onion vadagam for tempering.

Coconut chutney with red chillies| How to prepare Coconut chutney with red chillies with step by step photos|Sivappu thengai chutney|Chutney recipes

Coconut Chutney with red chillies recipe



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This coconut chutney with red chillies are also similar to the coconut chutney with green chillies. This chutney is a very good side dish for idly, wheat dosa, upma and also good for travel foods.

Prep time : 5 minutes
Cook time : 2 minutes
Serves : 3
Category : chutney
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • half coconut or 3/4 cup grated coconuts
  • 4 dried red chillies
  • small piece tamarind
  • 3 small onions
  • few curry leaves
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • salt to taste
  • 1 tbsp oil  
Cooking Directions
  1. Take a small chutney jar and add the soaked tamarind, required salt. Grind the red chillies with little water. Next, add the grated coconuts and grind it with little water. Transfer the chutney to the bowl.
  2. Heat oil in a pan and add the mustard and urid dal. Allow them to crackle and add the chopped onions and curry leaves. When the onion turns golden brown, add it to the chutney and mix them well.

Coconut chutney with red chillies with step by step photos 

 Soak the tamarind with little water. Grate the coconuts finely. Chop the onions.

Take a small chutney jar and add the soaked tamarind, required salt and red chillies.

 Add water in between and grind the chutney nicely.


Transfer the chutney to the bowl. Rinse the mixer jar with little water and add it to the chutney. Heat oil in a pan and add the mustard and urid dal. Allow them to crackle and add the chopped onions and curry leaves. When the onion turns golden brown add it to the chutney and mix them well.


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