Red Chilly Chutney

Red Chilly Chutney
Yields: 2 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 5 Mins Total Time: 10 Mins

Red chilly chutney is very popular in the South. It is a traditional and authentic recipe. It is one of the major side dishes for many dishes like dosa, idli and uttapam. In the south region there are two types of chutney, one is white and red. This is a simple version of red coconut chutney.


Red chilly chutney is a combination of coconut and red chilli. The red chutney needs only a few ingredients. The roasted red chilli and grind with fresh grated coconut and tamarind paste is the beautiful texture of red chutney. The salt is adjusted with taste buds. The simple tempering is enough for this chutney. The oil is heated with mustard seeds and some curry leaves. The tempering gives extra taste to the chutney.

Usually chutney shelf life is one day. If it is a hot place you can serve it within half a day. If tamarind is added to chutney it will increase the shelf life. If tamarind is hard you need to soak it for five minutes with hot water. I prefer fresh coconut but If you are using frozen coconut add warm water while grinding.

In many regions the breakfast is not complete without preparing the chutney. Chutney is the main dish for many breakfasts. The coconut chutney has no garlic and no onion recipe. We can do it any time, any occasion. We can add dal, onion, garlic and more ingredients but plain coconut chutney is good in taste.

Fresh coconut is very good for our body. Chutney is good for heart and weight loss. Fresh coconut saturates our body fat and improves good cholesterol in the body. Coconut is high in nutrients and contains protein, minerals, and vitamins. Coconut maintains blood sugar because it is low in carbs and high in fibre. Coconut contains antioxidants so it protects our cells.

Try this recipe and enjoy the food. I hope you love this post and comment on it and show your love and support. Please follow all my social media pages Like, Share Instagram, Facebook and hit the subscribe button on YouTube. Your love and support gives me motivation for trying new recipes. Thank you everyone.

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0/7 Ingredients
Adjust Servings


0/4 Instructions
  • Take a mixer jar and add coconut, red chilli, tamarind and salt.
  • Add a little amount of water and grind to a paste. Transfer the ground paste to a bowl.
  • In a tadka pan, add oil, mustard and a few curry leaves. Pour tempering to a prepared chutney.
  • Ready to serve as a side dish with Dosa, Idli & more.

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