Friday, July 2, 2010

Onion Coconut Chutney

Make a little tweak in the ingredients of chutney, and off you get a totally different variety! Replace one ingredient with another, and you get a new variety. This way you’ll end up not repeating the same variant, and making the variant that most suits the main dish.This chutney is almost like any other coconut chutney that I’ve posted here, but with onions. And taste wise, I bet it’s totally different from all of these....
This tastes best with dosas, (South Indianised) aloo parathas (coming soon).
Onion-Coconut Chutney
Preparation time : 5 min
Cooking time : 5 min
Serves : 4

Coconut - 1 cup, grated
Onions - 2 small sized, chopped into big chunks
Green chilies - 5-6, depending on taste
Chana dal - 2 tsp
Coriander leaves - 1 Tbsp, chopped
Cooking oil - 1 tsp
Jaggery - a small pinch (optional)
Tamarind - a small marble sized ball
Coriander and Curry leaves - 3-4 sprigs each
Salt - ½ tsp or as per taste
For Tempering:
Cooking oil - 1 tsp
Curry leaves - A few sprigs
Mustard seeds - 1 tsp

• Roast chana dal, green chilies and chopped onions in a tsp of oil till the mint leaves change color
• Grind the above with all other ingredients, adding a little water if needed
• Transfer the ground chutney to a serving bowl
For tempering / tadka:
• Heat the oil in a pan, add mustard and allow to splutter
• Add curry leaves
• Garnish the chutney with tadka

Tips n Tricks:
• Do not make the chutney too smooth – a little coarse consistency will give a better taste

• Use raw onions and you get yet another version!


  1. onion -coconut chutney is my favorite combination with neerudose!!!

  2. gr8 idea of adding onion to coconut chutney ...looks wonderful ...thanks for this version ....i will try it soon

  3. Love the recipe,looks really delicious and would be perfect with dosa

  4. Wow!! Would love this with dosa or gundupangalu!!


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