May 13, 2016

Onion Coconut Chutney

Easy and tasty chuntey for Idli and dosai. Click here for more Chutney Recipes.



Ingredients:
Big Onion
3
Red Chilli
1-2
Garlic Pods
6
Tamarind
Trukey Berry Size (sundaikkai alavu)
Oil
2 tsp
Salt
As Required
Grated Coconut
¼ cup
To Temper:

Oil
1 tsp
Mustard Seeds
½ tsp
Curry Leaves
 1 spring
Asafoedita / Hing
¼ tsp

Procedure:
1. Remove the skin of the onion and chop them into small pieces.
2. Heat 2 tsp of oil in a pan, add red chillies and garlic pods. Fry for few seconds.
3. Then add the chopped onion and salt. Fry till they become translucent.
4. Switch off the flame, then add the tamarind and allow them to cool down completely.
5. Add coconut with this mixture and grind this into a smooth paste with little water using the mixie.
6. Transfer this chutney into a serving bowl and keep it aside.
7. Heat 1 tsp of oil in a pan, add mustard seeds and wait for popping.
8. Then add the curry leaves and hing. Fry till the curry leaves become crisp.
9. Pour this temper into the chutney ( from 6) and mix them well.

      Yummy and tasty chutney is ready to serve with Idli and Dosai.

3 comments:

Catherine said...

What a delicious addition to any meal.

Famous indianrecipes said...

Lovely Chutney.Thanks for sharing ..!

Famous indianrecipes said...

Lovely Chutney.Thanks for sharing ..!

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