Red Coconut Chutney with Chana Dal

“Unveiling the Delightful Red Coconut Chutney with Chana Dal: A Must-Try Addition to Your South Indian Meals!

When it comes to South Indian cuisine, coconut chutneys are like the trusty sidekicks that make dishes like idlis and dosas shine. While white coconut chutney and tangy tomato chutneys take the limelight in restaurants, there’s a hidden gem – the red coconut chutney – that’s a star in my home kitchen.

What makes it so special? Well, imagine the creamy coconut goodness mingling with a bit of heat from dried red Kashmiri chillies and a hint of tanginess from tamarind. The result? A delicious mix of flavours that’s hard to resist!

But it’s not just a regular condiment. This chutney transforms your meal game. Spread it on dosas or enjoy it with medu vada; it’s a match made in culinary heaven. And hey, it’s not just limited to that – use it as a dip for your favourite Indian snacks like poppadums for an extra punch!

Join me in discovering how this red coconut chutney can jazz up your South Indian meals. Let’s explore its amazing flavours and how it can turn an ordinary meal into something truly special!”

Why you will Love This Recipe:

1. Flavour Fusion: It combines the rich nuttiness of coconut with the fiery kick of dried red chillies and a tangy touch from tamarind. This unique blend creates a burst of delicious and well-balanced flavours that’ll tantalize your taste buds.
2. Versatile Pairing: It’s a versatile accompaniment that pairs perfectly with various South Indian dishes. Whether you’re enjoying it with dosas, medu vadas, or using it as a dip for snacks like poppadums, its versatility makes it a delightful addition to your meals.
3. Bright Red Hue: One of the standout features is the beautiful red hue it attains, thanks to the inclusion of Kashmiri Mirch or Kashmiri red chillies. These chillies not only impart a vibrant red colour but also infuse the chutney with a mild, subtle heat, making it visually appealing and adding an extra layer of flavour.
4. Easy to Prepare: The recipe is simple and doesn’t require fancy ingredients or complicated steps. With just a few easily available components, you can whip up this flavoursome chutney in no time.
5. Customisable: You can adjust the spice levels and ingredients according to your taste preferences. Whether you prefer it extra spicy or milder, this recipe allows you to tailor it to your liking.

Ingredients Used to Make Red Coconut chutney With Chana Dal:

• Vegetable Oil: A small quantity of vegetable oil is used for sautéing and tempering, adding depth to the chutney’s flavour.
• Fresh Coconut: Grated fresh coconut forms the base of this chutney, lending its creamy and nutty essence.
• Chana Dal: Chana dal (split chickpeas) are included for a nutty undertone and a thicker consistency in the chutney.
• Kashmiri Chillies: Kashmiri chillies, known for their vibrant red hue and mild heat, impart both colour and a subtle spice to the chutney.
• Ginger: Introduces a zesty, aromatic flavour profile to the chutney.
• Dried Tamarind: A small-sized ball of dried tamarind contributes a tangy and slightly sour taste, balancing the overall flavours of the chutney.
• Salt: salt enhances and brings out the flavours of the other ingredients.
• Pinch of Asafoetida: Asafoetida, used in minimal amounts, adds a subtle savoury note to the chutney.
• Water: Half a cup of water is utilised to adjust the chutney’s consistency while blending, ensuring a smooth texture.

For Tempering :

Tempering adds intensified flavours, aromatic complexity, texture, and visual appeal to a dish. It enriches the overall taste experience by releasing the natural essence of spices and herbs when heated in oil or fat, enhancing the dish’s deliciousness and authenticity.

1. Vegetable Oil: Vegetable oil is heated to infuse the other tempering ingredients with its flavour.
2. Curry Leaves: providing a fragrant and aromatic element to the chutney.
3. Chana Dal: adds a delightful crunch and nutty taste.
4. Mustard Seeds: releases a nutty and mildly spicy flavour.
5. Dried Chillies: impart a subtle heat and smoky undertones to the chutney.

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How to Make Red Coconut Chutney with Chana Dal – Step by step:

• Heat the Skillet: Place a skillet or pan on medium heat and add 1 tablespoon of oil. Allow the oil to heat up.
• Sauté Asafoetida and Chana Dal: Once the oil is hot, add a pinch of asafoetida and 2 tablespoons of Chana dal to the skillet. Stir continuously for about a minute until the dal turns lightly golden and aromatic.
• Add Tamarind, Ginger, Salt, and Red Chillies: Into the skillet, add the dried tamarind, roughly chopped ginger, salt, and 5 Kashmiri red chillies. Stir the mixture for 2-3 minutes, ensuring the ingredients are combined well. Be cautious not to let the chillies burn.

• Turn Off Heat and Add Coconut: Switch off the gas or heat source. Add the grated fresh coconut to the skillet with the other ingredients. Mix thoroughly to combine all the elements.

• Allow Mixture to Cool: Let the mixture cool down for a bit. This cooling period helps the ingredients settle and prepares them for blending.
• Blend the Mixture: Transfer the cooled mixture from the skillet into a blender or food processor. Add 1/2 cup of water to the blender. Blend the ingredients until you achieve a smooth paste-like consistency. If necessary, add more water gradually to attain the desired thickness.

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For Tempering

• Het oil in a small pan. Once the oil is hot, add the mustard seeds and chana dal to the hot oil. Allow them to crackle and sputter for a few seconds. This process infuses the oil with the flavours of the seeds and dal.
• Next, add curry leaves and dried red chilies to the pan with the crackling mustard seeds and chana dal. Stir the mixture for about 30 seconds. The curry leaves will become aromatic and the chilies might slightly change colour.

• Turn off the Heat: Switch off the gas or heat source. The residual heat will continue to infuse the flavours of the spices into the oil.
• Pour the Tempering: Carefully pour this prepared tempering (tadka) over the previously made red coconut chutney.
• Serve: Your red coconut chutney with the tempering is now ready to be served!

Helpful Tips and Tricks To Make Red Coconut Chutney with Chana Dal :

1. Chilli Choice Matters: For the best taste and vibrant red colour, opt for Byadagi Chilli or dried Kashmiri Mirch. These chillies not only contribute to the chutney’s colour but also offer a milder heat, making it more palatable for those sensitive to spiciness.
2. Roast Chana Dal and Chillies: Before blending, roast the chana dal and chillies. This process not only enhances the flavours but also removes any raw or pungent smell, giving the chutney a more nuanced taste.
3. Freshness of Coconut: While fresh coconut is ideal for the freshest taste, if unavailable, desiccated coconut can be a suitable alternative. However, note that the flavour might slightly differ.
4. Adjust Heat Levels: If you prefer a milder chutney, consider removing the seeds from the chillies before blending. This step helps control the spice level, ensuring a more subtle heat.
5. Storage Tip: Store the prepared chutney in an airtight container and refrigerate. It stays fresh for around 3 to 4 days. Before using it again, give it a quick stir as natural separation might occur.

By following these tips and tricks, you’ll be able to create a delectable red coconut chutney that not only boasts a brilliant red hue but also delivers a delightful fusion of flavours, making it an ideal accompaniment to elevate your South Indian meals.

Looking for More Chutney Recipes?? Here are few of my favourites

1. Coconut Chutney
2. Coriander Chutney
3. Rajasthani Garlic Chutney

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

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Red Coconut Chutney with Chana Dal

Serves: 1.5 cups Prep Time: 10 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 1 tbsp vegetable oil
• 1 cup fresh coconut, heaped and grated
• 2 tbsp Chana dal
• 5 -6 Kashmiri chillies
• ½  ginger, roughly chopped
• 1 small sized ball dried tamarind
• ½  tsp salt
• Pinch of asafoetida 
• ½  cup water

For Tempering :

• ½  tbsp vegetable oil
• 7-8 curry leaves
• ½  tsp Chana dal
• ½ tsp mustard seeds
• 2 small dried chillies

method

1. Heat the Skillet: Place a skillet or pan on medium heat and add 1 tablespoon of oil. Allow the oil to heat up.

2. Sauté Asafoetida and Chana Dal: Once the oil is hot, add a pinch of asafoetida and 2 tablespoons of Chana dal to the skillet. Stir continuously for about a minute until the dal turns lightly golden and aromatic.

3. Add Tamarind, Ginger, Salt, and Red Chillies: Into the skillet, add the dried tamarind, roughly chopped ginger, salt, and 5 Kashmiri red chillies. Stir the mixture for 2-3 minutes, ensuring the ingredients are combined well. Be cautious not to let the chillies burn.

4. Turn Off Heat and Add Coconut: Switch off the gas or heat source. Add the grated fresh coconut to the skillet with the other ingredients. Mix thoroughly to combine all the elements.

5. Allow Mixture to Cool: Let the mixture cool down for a bit. This cooling period helps the ingredients settle and prepares them for blending.

6. Blend the Mixture: Transfer the cooled mixture from the skillet into a blender or food processor. Add 1/2 cup of water to the blender. Blend the ingredients until you achieve a smooth paste-like consistency. If necessary, add more water gradually to attain the desired thickness.

7. Serve: Once blended to your liking, pour the chutney into a serving bowl.

8. Enjoy: Your homemade red coconut chutney is now ready to accompany your favourite South Indian dishes like dosas, idlis, vadas, or any other snack of your choice!

For the tempering:

1. Heat oil in a small pan, once the oil is hot, add ½  tsp mustard seeds and chana dal and let them crackle for a few seconds. Add curry leaves and dry red chilies and stir for 30 seconds.
2. Switch off the gas and pour the tempering on the chutney. Serve.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!