Grind together coconut, small onion, ginger, chilli powder, salt with 3-4 tbsp water, to a smooth paste.
Heat oil in a deep pan. Crackle the mustard seeds. Add finely sliced small onion and curry leaves. When onion turns golden brown, add coconut paste. Mix well. Add 3/4 - 1 cup of water. Mix well. Stir continuously until the steam comes through the spatula. Dont let it boil. It will take around 5-6 minutes.
Make sure the coconut is at room tmeperature to get the right texture for the chammanthi. If using refrigerated coconut, microwave for a few seconds and then grind it. Make sure you dont add too much water while grinding. Add water gradually. You can also make green colour chutney using the same recipe. Instead of chilli powder, add 2-3 green chilli and follow the same recipe. The consistency of this chutney is medium thick. Adjust the qty of water to suit your consistency requirements. Make sure you cook the chutney on low flame and stir continuously, otherwise it will curdle/split.
This Red Coconut Chutney for Idli and Dosa was printed from https://mariasmenu.com/vegetarian/red-coconut-chutney-for-idli-and-dosa.
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