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This chutney is most popular in Kerala homes. They make it quite diluted, and it is usually served warm alongside idlies or dosas. I prefer using Byadige<\/em>\u00a0or Kashmiri chilies as they impart a lovely flavor, without making the chutney spicy. If you prefer the burning sensation that chilies bring,\u00a0Guntur<\/em> chilies would be your choice.<\/p>\n Time taken: 10 min \u00bd coconut, grated Grind the coconut, 2 red chilies and salt together. Add water bit by bit to help with the grinding, until it reaches the consistency you desire.<\/p>\n Heat oil, add the mustard, chili\u00a0and curry leaves. Pour this on top of the chutney. Serve. Goes well with idli<\/a>, rava idli<\/a>,\u00a0akki roti<\/a>, neer dosa<\/a>, and many more!<\/p>\n","protected":false},"excerpt":{"rendered":" This chutney is most popular in Kerala homes. They make it quite diluted, and it is usually served warm alongside idlies or dosas. I prefer using Byadige\u00a0or Kashmiri chilies as they impart a lovely flavor, without making the chutney spicy. If you prefer the burning sensation that chilies bring,\u00a0Guntur chilies would be your choice. Time … Continue reading Red Coconut Chutney<\/span>
\nServes 2<\/p>\nIngredients<\/h3>\n
\n3 dried red chilies, broken
\n\u00bd tsp mustard seeds
\n1 sprig curry leaves
\n1 tsp coconut oil
\nSalt to taste<\/p>\nMethod<\/h3>\n
\nOR
\nTo make it Kerala style, heat oil in a vessel large enough to hold the chutney, and add mustard seeds, chili and curry leaves. Now pour the chutney into this vessel and warm the chutney. Do not boil. Serve warm.<\/p>\n