Red Coconut Chutney

By Published On: 4 Feb '22Last Updated: 4 Feb '22

Hot, spicy and tangy Red Coconut Chutney is a flavour foundation to idlies and dosas. This condiment will perk up a simple Indian meal into an extraordinary one. Yum!

Red Coconut Chutney

Traditionally when families and friends gather in India, two foods that fuel the gathering are snacks and sweets. Most people start by grazing on samosas, pakoras or onion bajjeas or whatever snacks are on the grazing platter. But these snacks are nothing without the robust flavour bombs called chutneys that come with them. In fact, there have been many times when the chutneys have been so good that I have eaten the snack just to get another hit of that delicious chutney. Sounds too familiar right?!! This is one of those chutneys called as "Red Coconut Chutney". It's so called because of the use of the dried Kashmiri chillies for mild spiciness in place of the usual green chillies.

This chutney is inspired by my late granduncle Isidore Coelho in his Konkani cookbook 'Randhpi". This chutney reminds me so much of a chutney that my mother used to pair with her idlies and dosas (polays). My mother called it "Red Coconut Chutney" and I could almost taste this chutney when I read the recipe. I rushed to my kitchen to check if I had the ingredients and I was convinced I did.

Made with a blended mixture of roasted Kashmiri chillies, gram dhal, curry leaves, black mustard seeds, yogurt, coconut, tamarind and tempered with green chillies, this is the condiment that gives the perfect flavour lift to the bland idlies. This is a chutney that enriches the idli, perhaps like maple syrup to pancakes. Although the chutney plays only a supporting role and a wet accompaniment to idlies and dosas, without it idlies are unimaginable.

Hot, spicy, tangy or a delightful combination of all, this is a chutney that can transform a basic idli to an extraordinary snack or breakfast. Likewise, this is a condiment that can perk up even a simple meal of kitchari and dhal into an extraordinary one!!

If you have tried this recipe, I would love to hear your feedback. Please be sure to rate the recipe and/or leave a comment below. If you want to see more recipe inspirations, you can follow me on Instagram @lavina_mendonsa.

Red Coconut Chutney

Red Coconut Chutney

Catherine Lavina Mendonsa
This hot, spicy and tangy Red Coconut Chutney acts as a flavour foundation to idlies, dosas or uttappams. The taste of this chutney will perk up even a simple Indian meal of kitchari and dhal into an extraordinary one.
Prep Time 25 minutes
Total Time 25 minutes
Course Accompaniment
Cuisine Indian, Mangalorean
Servings 6


  • 4 Kashmiri chillies
  • 2 tbsp. channa dhal 25g
  • ½ tsp. cumin seeds
  • ¾ tsp. black mustard seeds
  • 5 curry leaves
  • ½ cup thick yogurt
  • ¼ tsp. black pepper
  • 1 cup grated coconut or desiccated coconut 70g
  • 2 marble size balls of tamarind (see NOTES to prep tamarind)
  • 1 tsp. salt or to taste

For the seasoning:

  • 2 tbsp. oil
  • 1 pinch asafoetida
  • tsp. mustard seeds
  • 2 green chillies slit
  • 1 strand curry leaves only leaves


  • Heat a small frying pan on medium. Reduce heat and dry roast Kashmiri chillies for 1 minute or until slightly fragrant. Remove on to a wooden bowl. Add channa dhal and roast for 2 minutes or until slightly fragrant. Remove on to the bowl with chillies. Add cumin seeds and mustard seeds and pop them. Remove to the bowl. Add the curry leaves and dehydrate them for 1 minute or until they just begin to crisp up. Remove on to the bowl with chillies and dhal. Set aside to cool off for 5 minutes.
  • Blend the roasted ingredients in a blender or similar appliance along with yogurt, pepper, coconut, tamarind pulp and salt to a smooth paste with 1 cup of water. Adjust the consistency of the chutney as you may prefer the chutney to be a little thick or a little runny.
  • Remove from blender on to a serving bowl and set aside.
  • For the seasoning, heat oil in a small frypan and add the asafoetida. When it sizzles, add the mustard seeds. When they pop, add the green chillies and fry for a few seconds. Finally, add the curry leaves and pop them. Remove from heat. Cool this seasoning for 5 minutes. Add to the chutney and stir to combine.
  • Serve with rava idlies, idlies, dosas or uttappams.


  1. Soak the tamarind in ½ cup hot water in a small bowl for 15 minutes before proceeding to prep other ingredients.  Squeeze the pulp and add only the pulp to the blender in Step 2.  Discard the seeds and fibre.  
Keyword Accompaniments, Breakfast, Chutney, Condiment, South Indian Breakfast, Vegetarian
Lavina with Deliciously Indian

Hi, I’m Catherine!

I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!

My Favourites

Leave A Comment

Recipe Rating