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Coconut Spicy Red Chutney

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Recipe Cooked, Photographed and Written by Praveena PrepTime:10mins   CookTime:5mins   Cuisine:Indian In general, the South Indian coconut chutney which we commonly see in restaurants is the white chutney very low in spice. And its not suitable with rice, roti, paratha etc. So, to fill that gap, here is a spicy version. This chutney is spiced up with red chillies, that goes well not only with any breakfast but even with rice too. As shown in the below picture, We had this chutney as a condiment for ‘Jowar Dosa / Sorgham Crepe’ (Recipe Link⇒  Instant Jonna Attu / Jowar Dosa / Sorgham Crepe My Chutney recipe Collection here⇒  Chutney / Pachchadi / Dip Breakfast recipes collection  Breakfast / Tiffin Before starting to cook, don’t forget to see the Tips  mentioned at the end.

Related Posts⇒ 

  1. Mint-Coconut Chutney / Pudina-Kobbari Pachchadi
  2. Kobbari Annam / Coconut Rice
  3. Instant Coconut Chutney / Kobbari Pachchadi
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  • Fresh Coconut Pieces – 1 cup
  • Dry Red Chillies – 12 (long size) / 20 (small size)
  • Salt – as per taste
  • Green Chillies – 4
  • Tamarind pulp / paste – 3 tablespoon
  • Turmeric powder – ¼ teaspoon
  • Cooking Oil – 3 tablespoons
  • Water – ¼  cup (or) as required

Ingredients For Tempering: 

  • Mustard Seeds / Aavaalu – ½ teaspoon
  • Cumin Seeds / Jeera – 1 teaspoon
  • Sesame Seeds / Nuvvulu – ¼ teaspoon
  • Urad dal /Minappappu – 1 teaspoon
  • Chana Dal / Senaga Pappu – 1 teaspoon
  • Asafoetida / Hing / Inguva –  ¼ teaspoon

Special Ingredients:

  • Tamarind / Imli
  • Dry Red Chillies
  • Asafoetida / Hing / Inguva

Step wise pics Procedure:

  • Take a frying pan and put it on stove top under medium flame.
  • Add the oil and heat it.
  • Add all the ‘Ingredients for Tempering’ into the pan.
  • Saute them until they splutter, then add the dry red chillies and saute them until  they turn brown.
  • Switch the flame off and let it cool .
  • Meanwhile get the water boiled.
  • Once cooled, put ½ teaspoon of  tempering, aside.
  • Transfer all the rest of the pan tempered ingredients, coconut pieces, salt, turmeric  powder and tamarind paste to a spice blender/mixer jar.
    Pan fried ingredients and coconut pieces taken into the blender/mixer
  • Add the hot water and grind them all into coarse paste.
  • Transfer the chutney into a storage pot.
  • Top it with the ½ teaspoon of  tempering, which we left aside and mix everything. Done!!
    Grind ‘Coconut Spicy Red Chutney’, taken into a storing pot.


  • Do not compromise on the red chillies.
  • This chutney stays good at room temperature for 2 days and when kept in fridge is stays good upto 10 days.


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