As the name suggests the chutney is made from red chillies, coconut and tamarind. The flavours are much stronger and are more suited for the adult palatte. The green coconut chutney using green chillies is milder and are liked by kids as it contains yoghurt. As with chutneys the preparation method is the same.
Ingredients
Shredded coconut -- 3 tbsp
Red chillis -- 2 nos ( more if you like it spicer)
Tamarind -- 0.25 tsp if you are using the concentrate or a small green peas sized if you are using the pods.
Dalia (pottu kadalai) -- 1 tsp
Hing (Asofeteida/Perunkayam) -- a pinch
Salt to taste
Curry leaves -- 5-8 leaves
For Tempering
Cooking Oil -- 1 tsp
Mustard -- 0.5 tsp
The Method
- Add the first 6 ingredients in a mixer/ food processor along with some water and grind to a smooth paste. Then add the curry leaves and give it a whirl. The fresh curry leaves give the chutney an appetising aroma and beautiful colour.
- Prepare the tadka and pour over the chutney.
