Red Chilli Coconut Chutney #signature dish - mother

'SMOKY AND NUTTY'

The red coconut chutney is a signature dish by my mother, the use of dry red chillies is a great substitute when you're out of fresh coriander leaves for green chutney, or just not feeling a simple white coconut chutney. This chutney is served as an accompaniment with plain rice, a dip for idli, medu vada, dosa, uttapam and neer dosa.

         

         Total Time: 10mins

          

          Ingredients

• 1cup of freshly grated coconut
• 2tbsp dry roasted urad dal/split black gram (roast dal till it releases a nutty aroma and turns brown)
• 4 guntur/madrasi + 3byadgi - dry roasted red chillies - ( dry roast - to lightly sautee on a medium heat pan till the chillies slightly puff up and become fragrant )
• a small ball of tamarind 
• 1 medium onion - roughly chopped
• 3 - 4 cloves of garlic 
• 1 inch ginger
• salt to taste
• a pinch of sugar

          Method

• Add all the ingredients to the mixer with 1/4 cup of water and grind to paste. Adjust the consistency of the chutney to your liking by adding more or less water.

        Optional topping (tempering/tadka)

• heat on low flame 1 tbsp of coconut oil, ghee or any neutral oil 
• add 1/2  tsp of mustard seeds and once it begins to crackle 
• add 6-8 fresh curry leaves , stir and fir till they become crisp, switch off flame and immediately pour over the chutney and mix well.

        Storage: The chutney can be stored in an air-tight container in the fridge for 3-4days or you can freeze it up to a month.

Note: You can always freestyle chutney, yes you read that right! If you need more spice add an extra guntur chilli, if you need to tone down on spice add coconut, for the sour note add more tamarind. Don't be afraid to experiment. Adjust the quantity of each ingredient to your preference. Happy Cooking! :)