Coconut onion chutney recipe | onion coconut chutney recipe | South Indian coconut chutney recipe
Quintessential coconut chutney is perfect companion to dosas and idles Learn to make a vegan version,add chutney dal/split chana dal/futane dal instead of yogurt.
Servings: 4
Equipment
- blender /grinder
- Food processor
- pan
Ingredients
- ½ fresh coconut use ½ cup frozen coconut if fresh is not available
- ¼ onion
- 1-2 green chillies
- 1 small piece ginger
- ½ cup plain yogurt
- ½ - ¾ cup water
- Salt as per taste
For tempering:
- 1 teaspoon mustard seeds
- 1 teaspoon soaked split black lentils / urad dal optional
- Sprig of curry leaves
- 2-4 red chillies
- ½ tablespoon coconut oil
Instructions
- In a grinder,pulse the coconut pieces for 10 seconds.
- Later, add all the remaining ingredients except salt and pulse again.
- Add a dash of salt according to taste.
- Add tempering to it.Serve fresh.
For tempering
- In a pan,heat oil and add mustard seeds,soaked black lentils to it.
- Let it splutter.
- Add chillies and curry leaves.Mix until leaves become crispy.
Notes
You may add a dash of lime instead of yogurt to get the sourness in chutney.