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.
Virundhombal means serving food with hospitality surcharged with true devotion and love.