Red Coconut Chutney

VEGAN, EASY, QUICK, HEALTHY, MILDLY SPICY

Here’s another recipe that is straight from my mom’s kitchen! This chutney is one of my best-loved side dishes to Indian breakfast items.

Made using grated coconut, red chillies, and simple Indian spices, this tasteful chutney is tangy, spicy, and adds bursts of concentrated flavor to your meals. It particularly pairs well with crisp, fluffy Dosas and soft Idlies.

If you are in search of a lip-smacking accompaniment to try, then this recipe is for you.

RED COCONUT CHUTNEY RECIPE

Servings: 3–4

INGREDIENTS

• Shredded coconut: 1/2 cup
• Red chillies(medium spicy): 4–5 OR Red chilli flakes: 2 tablespoons
• Chana Dal (Split yellow chickpea lentils): 2 tablespoons (Buy at your nearest Indian store)
• Tamarind extract: 1/2 teaspoon
• Cilantro: 1/2 cup, roughly chopped
• Water: 1/2 cup
• Salt: To taste

METHOD

1. Add all the ingredients to a blender and blend on high for 2 mins. Check the consistency(add more water if required). Blend again for 2–3 more mins for extra smooth texture.
2. Serve with your choice of breakfast, or use as a dip for your favorite dish.

Let me know how you like it!

If you give this recipe a try, let me know, and if you decide to share it on Instagram don’t forget to tag me @lovewhatyoucookandeat. I’d love to see your recreations! :)