KERALA STYLE COCONUT CHUTNEY WITH SHALLOTS

     This Coconut Chutney with shallots is quick to fix Chutney recipe which goes along with Idli, Dosa, Vellayappam etc.,  The taste and flavour of this chutney comes from roasted Dry Red Chillies and Raw Shallots.  This is a typical Kerala Style Chutney, a chutney(liquidy) version similar to  Chuttaracha Thenga Chammanthi.  And tempering this Coconut Chutney is optional, serve this Spicy Chutney with a drizzle of Coconut Oil for an authentic Kerala Naadan Touch.
     I have a story for this Chutney. During my childhood days, my Dad used to take us for a trip, literally a holy trip to Chottanikkara and Guruvayoor every year.  During one trip he said he will take us to visit Thrissur Zoo, which he said is one of the oldest Zoo in India and also has a Museum in it.  We took a Bus from Ernakulam to Thrissur and it was almost 4 O' Clock by the time we reached Thrissur.  We were all famished and as it was past lunch time, all eateries said that the Lunch was over.   Only one Restaurant said they can prepare Dosa for us.  They served soft home-style Dosa with this Red Coconut Chutney with Shallots, our famished stomach didn't wait any longer, we devoured upon that hot Dosa and spicy chutney wholeheartedly. And later washed off our meal with refreshing Lime Soda.
     Since then we called this Coconut Chutney with Shallots as Thrissur Chutney at home, remembering the incident forever.

Cuisine - Kerala (South India)
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

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HOW TO MAKE KERALA STYLE COCONUT CHUTNEY WITH SHALLOTS

INGREDIENTS :

Coconut - 1 Cup
Dry Red Chillies - 4-5 Nos.
Shallots - 6-8 Nos.
Tamarind Paste - 1/4 Tspn
Salt - To Taste
Coconut Oil - 2 Tspns

METHOD :

• Heat 1 tspn of Coconut Oil, roast the Dry Red Chillies until they fluff up.
• Grind Shallots,  grated Coconut, Roasted Dry Red Chillies, Tamarind Paste and Salt in a mixer grinder/ in a blender.
• Grind it into a smooth paste, add few teaspoons of water if necessary.
• Collect the Coconut Chutney with Shallots in a serving bowl.
• Drizzle few teaspoons of Coconut Oil over it and mix well.
• Kerala Style Coconut Chutney with Shallots goes well with Dosa, Idli, Vellayappam etc.,

NOTES :

• Adjust the amount of Red Chillies and Tamarind to your preference. 
• Tamarind Paste serves best for the recipe.
• Alternatively can Temper this Coconut Chutney in Coconut Oil.
• Splutter Mustard Seeds, Curry Leaves and pour it onto the Coconut Chutney.
• Can use any other vegetable oil too, but Coconut Oil gives an authentic taste.