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Red Coconut Chutney


  • 1 cup (½ coconut) grated fresh coconut
  • 4-5 dry beydgi red chillies
  • 4-5 garlic pods
  • A small lime sized ball or 1″ ball of tamarind (more if you like it a little more sour)
  • ½ tsp or more salt to taste


Grind all the ingredients together with as little water as possible. It’s great to eat with dosa, idli, uthappam or roti/bhakri.

Note: This is best when made and had fresh. However, it will remain without spoiling for around two to four days in an airtight container in the fridge.

For the Whole-Food Plant-Based (WFPB) version:

This is already a whole plant based recipe.

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