Name: Coconut Onion Chutney recipe by Vanitha Bhat at BetterButter
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 3
Ingredients: 1 cup fresh grated coconut (or frozen coconut); 1 small red onion or few shallots, chopped; 8 to 10 dry roasted red chillies; 1 small marble size tamarind or ½ teaspoon tamarind paste; Salt to taste; For the tempering:; 2 teaspoons coconut oil; ½ teaspoon mustard seeds; Few curry leaves

ABOUT Coconut Onion Chutney RECIPE

Coconut-onion chutney is a variation of the famous south Indian coconut chutney,often made as an accompaniment for doas, idlis, upma, pongal etc.

Ingredients Serving: 3

1 cup fresh grated coconut (or frozen coconut)
1 small red onion or few shallots, chopped
8 to 10 dry roasted red chillies
1 small marble size tamarind or ½ teaspoon tamarind paste
Salt to taste
For the tempering:
2 teaspoons coconut oil
½ teaspoon mustard seeds
Few curry leaves

Instructions

In a blender container, blend the coconut, roasted red chillies, onions, tamarind and salt to taste with some water to a fine paste.
Transfer the chutney to a serving bowl and dilute with additional water to the consistency you want.
To prepare the tempering Heat the oil (preferable coconut oil; if unavailable, use any oil you prefer) and once hot, add the mustard seeds. When the mustard seeds start to splutter, add the curry leaves and pour this over the chutney.
Mix well and serve immediately with idlis, dosas, vadai (lentil fritters), upma, chapathi, pongal etc. Enjoy!

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