This is a Red Coconut chutney which is seen more in homes than in restaurants. Very few Udupi restaurants actually serve this chutney. This is not the chutney that is applied on the inside of the Mysore Masala Dosa.
This is my mum's recipe. Personally, I prefer this chutney to the regular white chutney.
Ingredients :
1/2 cup grated coconut (fresh or frozen, not dessicated)
3 tsp channa dhal roasted
2 dry bedgi chillis (more colour than heat)
marble size ball of tamarind / 1 tsp tamarind paste
1/2" ginger
Salt to taste
For Tempering:
1 tsp coconut oil (other oils can be used)
grain of asafoetida / hing
1 sprig curry leaves
1/4 tsp mustard seeds
Method:
Grind all the ingredients for the chutney together.
You want a bit of coarseness, not a very smooth paste.
You can add a few drops of water at a time, if it gets too dry.
Transfer to a heat proof bowl.
Heat the coconut oil and add the asafoetida, followed by the curry leaves and mustard seeds.
When it splutters, add the tempering to the ground chutney.
Serve with idlis, vadas or dosas.
1/2 cup grated coconut (fresh or frozen, not dessicated)
3 tsp channa dhal roasted
2 dry bedgi chillis (more colour than heat)
marble size ball of tamarind / 1 tsp tamarind paste
1/2" ginger
Salt to taste
For Tempering:
1 tsp coconut oil (other oils can be used)
grain of asafoetida / hing
1 sprig curry leaves
1/4 tsp mustard seeds
Method:
Grind all the ingredients for the chutney together.
You want a bit of coarseness, not a very smooth paste.
You can add a few drops of water at a time, if it gets too dry.
Transfer to a heat proof bowl.
Heat the coconut oil and add the asafoetida, followed by the curry leaves and mustard seeds.
When it splutters, add the tempering to the ground chutney.
Serve with idlis, vadas or dosas.
This chutney keeps well in the fridge for 7-10 days.
Consume at room temperature.
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