Red & White Chutney Recipe – South Indian Coconut & Chilli Blend

Last Updated on 2 months by Neha Deshmukh

Red & White Chutney Recipe – South Indian Coconut & Chilli Blend

Introduction

Oh, chutney! Is there anything more versatile? Seriously, a good chutney can elevate anything – from a simple breakfast of idli and dosa to a quick evening snack of vada. I remember the first time I tried to make chutney myself… it was a bit of a learning curve, let me tell you! But now, these two – a vibrant red and a creamy white – are staples in my kitchen. They’re surprisingly easy to whip up, and the flavour? Absolutely addictive. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just a chutney recipe, it’s two! You get the fiery kick of the red chilli chutney balanced by the cooling sweetness of the white coconut chutney. They’re both packed with flavour, relatively quick to make, and honestly, they just make everything taste better. Plus, they’re naturally gluten-free and can easily be made vegan (more on that later!).

Ingredients

Here’s what you’ll need to make both chutneys:

• For Red Chutney:
  • 1 big ripe tomato (approx. 200g)
  • 1 big onion (approx. 150g)
  • 3-4 dry red chillies (adjust to your spice preference)
  • 2 tbsp coconut pieces (approx. 20g)
  • ¼ tsp asafoetida (hing)
  • 1 tbsp oil
  • ¼ tsp mustard seeds
  • ¼ tsp urad dal (split black lentils)
  • 1 sprig curry leaves
  • 1 dry red chilli
  • Salt to taste
• For White Chutney:
  • ½ cup grated coconut (approx. 50g)
  • 1 tsp fried gram dal (dhalia)
  • 4-6 small green chillies (adjust to your spice preference)
  • 2 garlic cloves
  • 1 small onion/shallot (approx. 50g)
  • Salt to taste
  • ¼ tsp mustard seeds
  • ¼ tsp urad dal
  • 1 dry red chilli
  • 1 sprig curry leaves
  • 1 tbsp oil

Ingredient Notes

Let’s talk ingredients! A few things can really make or break a chutney.

• Dry Red Chillies: These are key for that authentic flavour and colour in both chutneys. The number you use will determine the heat, so start with less and add more if you like it spicy!
• Asafoetida (Hing): Don’t skip this! It adds a wonderful savoury depth. It has a… unique smell on its own, but trust me, it transforms when cooked. You can find it at most Indian grocery stores.
• Fried Gram Dal (Dhalia): This adds a lovely texture and nutty flavour to the white chutney. It’s made from roasted and split chickpeas.
• Regional Variations: Every family has their own take on chutney! Some people add tamarind for a tangy twist, others use different types of lentils in the tempering. Feel free to experiment! The tempering (the final step with mustard seeds and curry leaves) also varies – some regions use coconut oil instead of regular oil.

Step-By-Step Instructions

Let’s make some chutney!

Red Chutney:

1. Heat 1 tbsp oil in a pan over medium heat. Add the dry red chillies and chopped onion. Sauté until the onion is translucent.
2. Add the chopped tomato and cook until it’s soft and mushy – about 5-7 minutes.
3. Let the mixture cool completely. This is important for a smooth chutney!
4. Once cooled, grind the mixture with the coconut pieces, asafoetida, and salt. Add a little water only if needed – you want a thick paste.
5. Now for the tempering! Heat a little oil in a small pan. Add the mustard seeds and wait for them to splutter.
6. Add the urad dal and cook until golden brown. Then add the dry red chilli (broken into pieces) and curry leaves.
7. Pour this tempering over the red chutney and mix well.

White Chutney:

1. In a blender or food processor, grind the grated coconut, fried gram dal, green chillies, garlic, shallot, and salt with a little water. Add water gradually until you reach your desired consistency.
2. Heat 1 tbsp oil in a small pan. Add the mustard seeds and wait for them to splutter.
3. Add the urad dal and cook until golden brown. Then add the dry red chilli (broken into pieces) and curry leaves.
4. Pour this tempering over the white chutney and mix well.

Expert Tips

• Cooling is Key: Seriously, let the red chutney mixture cool completely before grinding. It makes a huge difference in the texture.
• Tempering Timing: Don’t walk away from the tempering! Mustard seeds can burn quickly.
• Adjust Spice: Don’t be afraid to adjust the number of chillies to suit your taste.

Variations

• Vegan Adaptation: Both recipes are naturally vegan! Just ensure the oil you use is plant-based.
• Spice Level Adjustment – Mild to Hot: For a milder chutney, remove the seeds from the green chillies (for the white chutney) and use fewer dry red chillies. For extra heat, add more!
• Festival Adaptations – Ganesh Chaturthi, Onam: During Ganesh Chaturthi, a slightly sweeter version of the white chutney is often made by adding a little jaggery. For Onam, both chutneys are essential parts of the sadya (feast). My grandmother always added a pinch of turmeric to the white chutney for Onam – it gives it a beautiful colour!

Serving Suggestions

These chutneys are amazing with:

• Idli
• Dosa
• Vada
• Uttapam
• Even as a spread for sandwiches or a dip for vegetables!

For the red chutney, a drizzle of sesame oil (gingelly oil) takes it to another level. Trust me on this one!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The colour might fade slightly, but the flavour will still be delicious.

FAQs

• What is the best way to store leftover chutney? Store in an airtight container in the refrigerator.
• Can I make this chutney ahead of time? Yes, you can! The flavours actually develop more over time.
• What is asafoetida (hing) and where can I find it? Asafoetida is a resin with a pungent smell, used for its digestive properties and flavour. You can find it at Indian grocery stores or online.
• Can I use fresh red chillies instead of dry ones? You can, but the flavour won’t be quite the same. Dry red chillies give a deeper, smokier flavour. If using fresh, use about 2-3, depending on their heat.
• What is fried gram dal (dhalia) and can it be substituted? Fried gram dal is roasted and split chickpeas. If you can’t find it, you can try substituting with roasted chana dal (split chickpeas) or even cashew pieces for a similar texture.