Spicy Red Coconut Chutney for Dosa – Tangy & Fiery Side Dish

 Spicy Red Coconut Chutney for Dosa – Tangy & Fiery Side Dish

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If you love a bold kick with your dosa, this spicy red coconut chutney is a must-try. Blended with dry red chilies, coconut, and tempered with curry leaves, this chutney adds a tangy, fiery punch to your South Indian breakfast.

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📜 Recipe

Ingredients:

• Fresh grated coconut – 1 cup

• Dry red chilies – 3–4 (adjust spice)

• Tamarind – small piece (or ½ tsp paste)optional

• Garlic – 2 pods (optional, for extra flavor)

• Salt – as required

• Water – as required

For Tempering (Tadka):

• Coconut oil – 1 tsp

• Mustard seeds – ½ tsp

• Curry leaves – few

Preparation:

1. Soak dry red chilies in warm water for 10 minutes.

2. Grind coconut, soaked red chilies, tamarind, garlic, and salt with enough water into a smooth paste.

3. Transfer to a bowl.

4. Heat coconut oil, splutter mustard seeds, and curry leaves.

5. Add this tempering to the chutney, mix well, and serve with dosa.

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