Recipe of Homemade Red Coconut Chutney
Hey everyone, it is John, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Steps to Make Super Quick Homemade Red Coconut Chutney. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Red Coconut Chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Red Coconut Chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Red Coconut Chutney is 1 cup. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Red Coconut Chutney estimated approx 15 min.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Red Coconut Chutney using 15 ingredients and 4 steps. Here is how you cook that.
Red coconut chutney is very much different from green or white coconut chutney. This chutney has tamarind and red chillies which gives it a sour and spicy taste. It is delicious with dosa, uttapam, idli, vada or as a side dish with a main meal.
#coco
Ingredients and spices that need to be Make ready to make Red Coconut Chutney:
- 1 cup grated coconut
- 1 tbsp roasted chana dal
- 4 dry red chillies
- 2 garlic cloves
- 1 inch ginger
- 1 small ball tamarind
- 1 tsp kashmiri chilli powder
- To taste Salt
- For tempering
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/4 tsp hing / asafoetida
- 1 tsp urad dal
- 1 dry red chilli
- 8-10 curry leaves
Steps to make Red Coconut Chutney
- First of all, clean and grate coconut. Prepare all ingredients for chutney.
- Put all ingredients for chutney in a mixer jar along with some water. Grind into a smooth paste. Take it out in a bowl.
- Heat oil. Add mustard seeds. When it crackles, add hing and udad dal. When dal turns pink, add red chilli and curry leaves. Turn off the heat. Pour this tadka over the prepared chutney.
- Serve red coconut chutney with dosa, idli, uttapam, vada etc.
While that is in no way the end all be all guide to cooking quick and easy lunches it's great food for thought. The hope is that will get your creative juices flowing so that you can prepare excellent lunches for the own family without having to accomplish too terribly much heavy cooking from the process.
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