Coconut onion chutney recipe | onion coconut chutney recipe | South Indian coconut chutney recipe
coconut chutney is perfect companion to dosas and idli. Learn to make a perfect dip for an easy breakfast.
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 blender, pulse the coconut pieces for 10 seconds.
- Add onion, green chillies, ginger, yogurt and ½ cup water. Blend until smooth, adding more water up to ¾ cup only if needed.
- Add salt to taste.
- Add the tempering and serve fresh.
For tempering
- In a pan, heat oil and add mustard seeds and soaked split black lentils.
- Let the mustard seeds splutter.
- Add red chillies and curry leaves. Cook until the curry leaves are crisp.
Notes
You may add a dash of lime instead of yogurt to get the sourness in chutney.