Coconut Onion Chutney | How to make Coconut Onion Chutney

By Vanitha Bhat  |  23rd Dec 2018  |  
0 from 0 reviews Rate It!
  • Photo of Coconut Onion Chutney by Vanitha Bhat at BetterButter
Coconut Onion Chutneyby Vanitha Bhat
  • Prep Time


  • Cook Time


  • Serves





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.

Coconut Onion Chutney

Ingredients to make Coconut Onion Chutney

  • 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

How to make Coconut Onion Chutney

  1. In a blender container, blend the coconut, roasted red chillies, onions, tamarind and salt to taste with some water to a fine paste.
  2. Transfer the chutney to a serving bowl and dilute with additional water to the consistency you want.
  3. 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.
  4. Mix well and serve immediately with idlis, dosas, vadai (lentil fritters), upma, chapathi, pongal etc. Enjoy!

My Tip:

Coconut chutneys are best eaten the same day, if leftover, freeze the rest. Red onions impart the best flavor, but if you do not have them, you can use white onions.

Reviews for Coconut Onion Chutney (0)