Coconut Chutney Recipe – Kerala Style with Red Chillies & Onions

Last Updated on 2 months by Neha Deshmukh

Coconut Chutney Recipe – Kerala Style with Red Chillies & Onions

Hey everyone! If you’ve ever tasted the magic of a South Indian breakfast, you know a good chutney is non-negotiable. And honestly, this Kerala-style Coconut Chutney? It’s a game-changer. I first made this when I was trying to recreate the flavours of my trip to Kerala, and it instantly transported me back! It’s fresh, vibrant, and has just the right amount of kick. Let’s get into it, shall we?

Why You’ll Love This Recipe

This isn’t just any coconut chutney. It’s quick – seriously, 10 minutes is all you need! – and incredibly flavorful. The combination of fresh coconut, fiery red chillies, and tangy small onions is just… chef’s kiss. It’s perfect for adding a burst of freshness to your breakfast, lunch, or even dinner. Plus, it’s naturally vegan and gluten-free!

Ingredients

Here’s what you’ll need to whip up this delicious chutney:

• 1 cup grated coconut (about 150g)
• 4 red chillies (adjust to your spice preference!)
• 12 small onions (shallots)
• Salt to taste
• ?? cup water (approximately 60ml – start with less, you can always add more!)

Ingredient Notes

Let’s talk ingredients for a sec, because the little things make a big difference!

• Coconut: Freshly grated coconut is key here. It really does make all the difference. If you can’t find fresh, unsweetened desiccated coconut will work in a pinch (about ¾ cup).
• Red Chillies: In Kerala, they often use a mix of chillies for a complex flavour. Bird’s eye chillies are super spicy, while the longer, red chillies offer more flavour with less heat. Feel free to experiment!
• Small Onions (Shallots): These are smaller and milder than regular onions, and they add a lovely sweetness to the chutney. Don’t substitute with regular onions if you can avoid it – the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, grab your blender. Add the grated coconut, red chillies, and a generous pinch of salt.
2. Grind everything into a coarse paste. You don’t want it completely smooth – a little texture is good!
3. Now, add the peeled small onions and about ?? cup of water. Pulse it a few times, just until everything is combined. Again, we’re aiming for a coarse texture, not a puree.
4. Taste and adjust the salt as needed. That’s it! Seriously, you’re done.

Expert Tips

• Texture is King: Don’t over-blend! A coarse texture is traditional and adds a lovely bite.
• Spice Control: Start with fewer chillies and add more to taste. You can always add heat, but you can’t take it away!
• Water Wisely: Add water gradually. You want a thick chutney, so don’t make it too runny.

Variations

Want to switch things up? Here are a few ideas:

• Vegan: This recipe is already vegan, hooray!
• Gluten-Free: Naturally gluten-free too!
• Spice Level Adjustments: My friend Priya loves to add a tiny piece of ginger for an extra zing.
• Breakfast/Lunch Adaptations: My family loves adding a squeeze of lime juice for a brighter flavour, especially for lunch.

Serving Suggestions

Okay, this is where the fun begins! This chutney is incredibly versatile. Here are a few of my favourite ways to enjoy it:

• Appam: A classic pairing! The soft, fluffy appam is the perfect vessel for this chutney.
• Vendhaya Dosai: Another South Indian favourite. The slightly fermented flavour of the dosai complements the chutney beautifully.
• Kanji: A traditional Kerala rice porridge. Trust me, a dollop of this chutney takes kanji to the next level.
• Idli & Dosa: Of course, it’s amazing with idli and dosa too!
• Paniyaram: These little rice dumplings are also fantastic with this chutney.

Storage Instructions

Leftover chutney? Lucky you! Store it in an airtight container in the refrigerator for up to 2-3 days. It might thicken up a bit, so just add a splash of water and stir before serving.

FAQs

Got questions? I’ve got answers!

• What type of coconut works best for this chutney? Freshly grated coconut is the best, hands down. But unsweetened desiccated coconut can work in a pinch.
• Can I make this chutney ahead of time? Yes, you can! It actually tastes even better after the flavours have had a chance to meld.
• How do I adjust the spice level? Start with fewer chillies and add more to taste. Remove the seeds from the chillies for less heat.
• What is the best way to temper the chutney? Heat a teaspoon of oil in a small pan, add a pinch of mustard seeds and a few curry leaves. Once the mustard seeds splutter, pour the tempering over the chutney.
• Can I use a food processor instead of a blender? Yes, you can! But be careful not to over-process it. You want a coarse texture, not a smooth paste.

Enjoy! Let me know in the comments how yours turns out. I can’t wait to hear from you!