Red Coconut Chutney

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

1. 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.
2. Prepare the tadka and pour over the chutney.

Serve as an accompaniment to idly, vada, bajji, dosa and the like.

Green Coconut Chutney

Coconut chutney is a mouth watering accompaniment to many dishes like idlis, dosas, aapams, ven pongal etc. It is an ubiquitous accompaniment for all almost all of south Indian dishes.

Ingredients
Grated coconut (fresh or dried) -- 4 tbsp (fresh coconut gives a better flavour)
Green chilis -- 2 or more as per taste
Asofeteida -- Big pinch
Dahlia (pottu Kadalai) - 1 tsp
Sour curd -- 1 tbsp
Salt to taste

For Tempering
Oil -- 2 tsp
Mustard -- 1/2 tsp
Red Chilli -- 1 no
Curry leaves

Method
Grind the all the above ingredients until a medium smooth paste is made, using little water. Prepare tadka and pour over the chutney.