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Onion Coconut Chutney

Sonia Shringarpure
5 minutes
Prep Time
10 minutes
Cook Time
3 People
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ABOUT Onion Coconut Chutney RECIPE

Scrumptious chutney that lingers on your taste buds. I love the spiciness of this chutney with bland dishes like dosa or idli. It hardly takes time to make this Chutney if all prep things are in place. Keeping it thick or thin is personal choice.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Sauteeing
  • Accompaniment
  • Egg Free

Ingredients Serving: 3

  1. 2 onions chopped
  2. 3/4 cup fresh grated coconut
  3. 3 green chilies chopped
  4. 1 branch curry leaves
  5. 1 tbsp Chana (Bengal) dal
  6. 1 tsp urad dal
  7. 1 tsp mustard seeds
  8. 2-3 dry red chilies
  9. Dash of hing (asafoedita)
  10. 1 marble-sized tamarind
  11. 1 tbsp jaggery powder
  12. Salt to taste
  13. 3 tbsp oil
  14. For Tempering—
  15. 1 tsp mustard seeds
  16. Dash of hing
  17. 1 tbsp Chana (Bengal) dal
  18. 1 tsp urad dal
  19. Few curry leaves
  20. 1 dry red chili
  21. 1 tbsp oil


  1. Wash dals and drain water.
  2. Soak tamarind in warm water and squeeze out the pulp.
  3. Heat oil in pan. Add red chilies. Sauté.
  4. Add mustard seeds. Once they splutter, add Chana dal, urad dal, curry leaves, and hing.
  5. Add green chilies and stir fry for few seconds.
  6. Add onions and stir fry till they turn pink and soft.
  7. Switch off gas and cool the mixture.
  8. Blend the mixture along with coconut, tamarind, jaggery, and salt. Add little water to get a smooth puree. Remove to a bowl.
  9. Prepare the tempering. Clean the pan used before or use another.
  10. Heat oil in the pan. Add dry red chili and sauté. Add mustard seeds, chana dal, urad dal, and curry leaves. Stir.
  11. Once the dals are lightly colored, add hing and switch off gas.
  12. Pour the tempering over the chutney and serve with dosa/idli.

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