Kerala style red coconut chutney

• Produce

  • 1/2 inch Ginger
  • 2 Red chilies, Dry
  • 1 1/2 tbsp Shallot

• Baking & Spices

  • 1/2 tsp Mustard seeds
  • 1 Salt as required

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1/3 cup Coconut, tightly packed

• Frozen

  • 8 Curry

• Liquids

  • 5/16 cup Water

• Other

  • ½ teaspoon urad dal ((husked black gram

Found on vegrecipesofindia.com

Description

Directions

• take 1/3 cup tightly packed grated coconut, 1/2 tbsp chopped shallots or sambar onions/pearl onions, 2 to 3 dry red chilies and 1/2 inch ginger in a chutney grinder. if you want to tone down the raw taste of red chilies, then just roast them lightly in a pan. you can also saute them in a bit of coconut oil. apart from ginger, you can also add garlic.
• add salt and 1/4 cup + 1 tbsp water.
• grind to a smooth chutney.
• take the chutney in a small steel bowl or pan and keep aside.
• heat 1 tbsp coconut oil in a small pan.
• add 1/2 tsp mustard seeds and allow them to crackle.
• then add 1/2 tsp urad dal.
• fry the urad dal till they are a maroonish golden.
• add 8 to 10 curry leaves and 1 tbsp chopped shallots or sambar onions/pearl onions.
• saute till the shallots are light golden.
• add the tempering mixture along with its oil to the red coconut chutney.
• stir and mix well.
• serve the kerala style red coconut chutney with idli, dosa, medu vada or uttapam.