By Krati Purwar
September 11, 2024
In most South Indian restaurants or even at home, the coconut chutney is white. However, in Kerala, it is red because of dry red chillies. Here is how you can make this delicious accompaniment.
8-10 curry leaves 1 tbsp coconut oil 1 onion ½ cup coconut 2-3 dry red chillies Salt to taste ½ tsp mustard seeds 1-inch ginger ½ tsp urad dal
Break a coconut and chop the onion. Roughly chop green chillies, ginger, and red chillies.
Add the ingredients to a blender and grind into a smooth paste.
Saute chutney in a hot pan with some oil. Once the oil separates, keep the chutney aside.
Heat oil in another pan and add mustard seeds and urad dal.
Add red chillies and curry leaves as well.
Pour the tempering over the chutney and serve it with South Indian snacks.