This red coconut chutney is my favorite version of coconut chutney. I like it even more than the classic white coconut chutney, because, well, garlic.. need I say more? 😄 But honestly, it’s not just that. I just enjoy this flavor combination a bit more than the regular coconut chutney. Even though I like the classic white chutney too. It’s just good to have options, and mix it up, so you don’t tire of the same things. That being said, like most dishes, there are many ways this chutney is made. This particular recipe is for Karnataka or Mangalorean style red chutney.

Ingredients for Red Coconut Chutney

Ingredient notes

How To Make Red Coconut Chutney

Start with making the chutney base. For which, in a mixer, take 1½ cup grated coconut, 2-3 big garlic cloves, 1 tablespoon coriander seeds, 1 dry red chilli (roasted), 1 byadagi chilli (roasted), 1 teaspoon tamarind paste, 1 teaspoon salt (or to taste), along with 1 cup of water.Then blend everything together, till it becomes a smooth paste. And the red chutney base is ready.Transfer this chutney base to a serving bowl or any container of your choice, and set aside, as you make the tadka.

If you want to make more or less quantity than what I have shared, simply use the slider in the recipe card below to adjust the quantities based on your preference.

For tempering / tadka

In a small tadka pan, take ¾ tablespoon coconut oil, and lightly heat it up.When it’s heated up, add  ¾ teaspoon mustard seeds, and lightly roast for a few seconds, till it starts to flutter & pop.Then add in about 8 big curry leaves, and lightly roast it for another few seconds.When done, take the pan off the heat, and add the tadka to the red chutney base made earlier, and mix it in.Red coconut chutney is ready to serve.

Serving Suggestion

You can serve this Red Coconut Chutney with a wide variety of items. But it is especially perfect for South Indian delicacies like idlis, dosas, vadas, and appams.

Storing Red Coconut Chutney

It’s best to always make and serve any kind of coconut chutney fresh. But if you have leftover chutney that you want to store, then you can store it in the fridge for a day or so. However it’s best to store it an air-tight glass container, and use a fresh spoon every time you remove chutney to use. Also, the chutney will dry up in the fridge, so when you want to use it, take it out from the fridge, let it thaw on the counter at room temperature for a bit, and then add in warm water to thin out the chutney, and adjust salt if needed. You can also freeze coconut chutney, in a freezer safe glass air tight container. But like I said earlier, coconut chutneys are best made, served and consumed fresh.

⭐️ Fool-proof Idli Batter Recipe (detailed guide)⭐️ White Coconut Chutney (classic version)⭐️ Coriander Mint Chutney (with yogurt)⭐️ Green Sandwich Chutney (with peanuts)⭐️ How to freeze green chutney (something I did when we limited grocery trips, back when we all first started the extended stay at home phase) As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️ 

📖 RECIPE

This recipe was first published in Mar 2021, and has been republished with updated instructions, notes & tips, step images as well as video in Oct 2022. If you’d like FREE recipes and meal prep ideas delivered directly to your email inbox every Friday in one short email, then subscribe to the Foodie Friday list HERE, and never run out of ideas on what to cook over the weekend or prep for the week ahead. 🙂

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