I feel blessed and fortunate when I think about my childhood. I grew up in a small town in northern part of Karnataka where there were no fancy, donation demanding schools at that time. My father had a small hotel business in which he himself used to cook all the dishes alone. My mother too used to extend her helping hands in grinding batter, chutney and steaming idlis. The buzz of grinder in early morning and late evening hours was my companion of studies in those days.
The creamy chutney that was paired with Idli or dosa at my father’s hotel was made with just 4 ingredients i.e roasted gram, chilly, ginger and salt with tempering of mustard seeds and curry leaves in coconut oil made the chutney taste more delicious. I always try to make variations and hook on to the coconut chutney recipe that is loved by me and my family. Today one such colorful red coconut chutney is here for you. I have soaked red chillies in hot water so that it easily blends with coconut, releasing it’s red color to the dip. Now read on the recipe.