RED CHUTNEY

Tasty and healthy chutney,that can be served with South Indian recipes like idli,dosa etc…

Chutney is a sauce used in the Indian cuisine.InSouth India there are different varieties of chutneys. This is a coconut chutney which is red in color.That is why I named it as red chutney.It is red in color because I have added red chili powder in it.This chutney is popular in Nagercoil a small city in the southern most part of TamilNadu in India.Nagercoil has plenty of coconut trees .So most people from here use a lot of coconut in their food.

This chutney is tasty and healthy one which can be prepared within few minutes.Can be served with South Indian recipes like dosa , idli ,ven pongal etc.

This chutney is prepared with very few ingredients.I have used coconut, a small piece of ginger , red chili powder salt and little water.This chutney can be prepared with in minutes so it can be helpful in busy days,especially in busy mornings.

This is a simple and super easy recipe yet tasty and healthy one.Because coconut is a healthy ingredient.

VARIATIONS :

I have used red chili powder in this recipe for that red color.But you can use green chili if you do not want your chutney red.

You can also use less than 1/4 teaspoon of tamarind pulp if you like little sourness in your chutney.

You can also use desiccated coconut instead of fresh coconut.If you do not have fresh coconut you can use desiccated coconut it tastes equally good.

What can you serve this chutney with:

You can serve this chutney with South Indian food items like, dosa,idli,venpongal.

Some times I serve this coconut chutney with appam also.It tastes good.

REDCHUTNEY RECIPE

This is a super easy, tasty and healthy chutney that can be prepared with in few minutes.

INGREDIENTS

GRATED COCONUT – 1 AND A 1/2 CUP .

GINGER – A SMALL PIECE(SAY ONE INCH SIZED).

RED CHILI POWDER – 1/2 TEASPOON.

KASHMIRI RED CHILI POWDER – 1/2 TO 3/4 TEASPOON.

MUSTARD SEEDS – 1/2 TEASPOON

CURRY LEAVES – FEW.

SALT – TO TASTE.

URAD DAL – 1 TEASPOON.

WHOLE DRIED REDCHILI – 5 .

OIL – 2 TABLE SPOON.

METHOD

1. PEEL THE SKIN OF THE GINGER AND
CUT IT INTO SMALL PIECES.

2. TAKE A BLENDER JAR AND ADD THE
COCONUT,GINGER PIECES , THE RED
CHILI AND THE KASHMIRI CHILI POWDER
TO THE JAR.

3. ALONG WITH THESE INGREDIENTS ADD LITTLE SALT
AND ENOUGH WATER AND GRIND IT . DO NOT POUR THE
WATER UNTIL THE BRIM OF THE MIXER JAR.JUST POUR
ENOUGH WATER TO GRIND.

4. GRIND IT INTO A SMOOTH PASTE.

5. TRANSFER THIS PASTE INTO A BOUL AND CHECK THE SALT.
IF NEEDED ADD MORE.

6. YOU CAN ADD WATER IF YOU WANT YOUR CHUTNEY LITTLE
MORE THIN.IF YOU LIKE THICK CHUTNEY THEN LEAVE IT AS IT IS.

7. HEAT OIL IN A PAN AND WHEN THE
OIL IS HOT ENOUGH
ADD MUSTARD SEEDS TO IT.
WHEN THE MUSTARD SEEDS
SPLUTTERS , ADD URAD DAL TO
IT AND THEN ADD THE RED CHILI
AND CURRY LEAVES . MAKE SURE THE
STOVE IS IN LOW TEMPERATURE.

8. ADD THE COCONUT PASTE INTO THIS AND HEAT IN MEDIUM FLAME.

9. DO NOT LET IT TO BOIL. SWITCH OFF THE STOVE WHEN IT
STARTS TO BOIL.

10 .THE CHUTNEY IS READY TO SERVE.

NOTE:

IF YOU LIKE YOUR CHUTNEY MORE SPICY YOU CAN ADD LITTLE MORE CHILI POWDER.

ADD LITTLE SALT AT FIRST AND THEN IF NEEDED ADD MORE.

DO NOT LET THE CHUTNEY TO ROLLING BOIL , JUST HEAT IT.WHEN IT START TO BOIL SWITCH OFF THE STOVE.

STEP BY STEP PICTURES

ADD ALL THE INGREDIENTS INTO A BLENDER.

GRIND IT INTO A SMOOTH PASTE

CHECK THE SALT , ADD MORE IF NEEDED.CHECK THE CONSISTENCY OF THE CHUTNEY IF YOU NEED WATER ADD MORE AND MIX WELL.

HEAT OIL IN A PAN .ADD THE MUSTARD SEEDS , WHEN ALL THE MUSTARD SEEDS STOPS SPLUTTERING ADD URAD DAL ,RED CHILI AND CURRY LEAVES.

ADD THE PREPARED PASTE TO THE TEMPERING AND HEAT IT UNTIL IT STARTS TO BOIL .WHEN IT START TO BOIL SWITCH OFF THE STOVE.DO NOT LET IT TO ROLLING BOIL.

IT IS READY TO SERVE