Authentic Konkani Dishes from Coastal Karnataka

tambDe chutney

Red chutney

The most common konkani breakfast will be either idli or some variety of dosa. To break the monotony different kind of chutneys are made. This tambDe chutney is one of a typical konkani chutney that my mother makes a lot especially with idli.


  • Grated coconut - 1 cup
  • Whole dried red chillies - 4 or 5 (adjust according to taste)
  • Tamarind - about half inch
  • Mustard seeds - half spoon
  • Hing (asafoetida) - a pinch
  • Curry leaves - a few
  • Coconut oil - a spoonful
  • Salt to taste


  • Grind the coconut, chillies, tamarind and salt with a little water. Adjust the spice and salt according to taste
  • For tempering, heat coconut oil, add mustard seeds and let it sputter. Next add hing and curry leaves and add the tempering to the chutney.
  • Serve with idli or dosa

Preparation time: 10 minutes