This Kerala style red chutney is one of my favourites; something I discovered during my trip to Dubai, where they’d served this one with some dosa. I hadn’t been exposed to this chutney much before, and I knew I just had to make this one at the earliest opportunity. There are many variations of this chutney from what I’ve seen, and I made the simplest one, without a tempering…(also because I was out of curry leaves, booo 😦 )
I made some plain ‘Dal Uttapams’ the day before, and made this chutney as an accompaniment that went really well with the soft and spongy uttapams 😀
This chutney is slightly sweet (or mine was, probably due to the onions), and can be as spicy or less spicy as you want. The bright red-orange colour comes from the Kashmiri red chilies and the tomatoes. It’s very simple to make too, and if you don’t have fresh coconut on hand, you can use ‘kopra’ or dried coconut too.
The chutney is best enjoyed fresh, but will keep well for about 2 days, in an air-tight container in the fridge.
- Tomatoes, ripe – 2, quartered
- Onion, shallots or sambar onions – 1 large, or 3 to 4 if using sambar/pearl onions, finely sliced
- Dried red chilies, Kashmiri or otherwise – 3 to 4, depending on heat preference
- Chana dal/Bengal gram – 1 tbsp
- Urad dal/Split black gram – 1 tbsp
- Garlic – 5 to 6 small cloves or 2 large ones
- Coconut – grated, 1/2 cup
- Salt – to taste
- Kashmiri red chili powder – 1 tsp
- Oil – 1 tbsp
- Heat a pan and add the oil. When hot, add both the dal, roasting and frying them very lightly until golden, and then add the garlic and onions.
- Fry them very lightly, until golden but not brown, and let the onions soften.
- Now add the tomatoes, and let them soften as well.
- Add the grated coconut, toss and season with salt and red chili powder.
- Turn off the heat and keep the pan aside to cool.
- Make a paste of the dried red chilies first, and once the tomato, onion, coconut mixture is cooled enough, add it to the chili mixture and grind down to a smooth paste. Do not add any water, the tomatoes and onions will release enough moisture.
- Serve with idli, dosa, uttapam, wada, etc.