Coconut Onion Chutney Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, urad dal, and curry leaves. Fry until the mustard seeds start to splutter.
• STEP 2.Add chopped onions and saut茅 until they turn translucent.
• STEP 3.Add grated coconut, green chilies, and salt. Cook for a few minutes until the coconut is lightly toasted.
• STEP 4.Allow the mixture to cool and then transfer it to a blender. Blend until smooth, adding a little water if needed.
• STEP 5.Heat a little oil in a pan and add mustard seeds and curry leaves. Pour the blended chutney into the pan and cook for a minute.
• STEP 6.Remove from heat and serve the Coconut Onion Chutney with dosa, idli, or any other South Indian dish.

Cooking Tips

• You can adjust the spiciness of the chutney by adding more or fewer green chilies.
• For a variation, you can also add roasted peanuts or cashews to the chutney for added crunch and flavor.
• If you prefer a smoother texture, you can strain the chutney after blending to remove any coarse bits.

Storage and Serving

• Store the Coconut Onion Chutney in an airtight container in the refrigerator for up to a week.
• Serve the chutney as a side dish with dosa, idli, vada, or any other South Indian breakfast or snack.
• You can also use it as a spread for sandwiches or as a dip for chips and crackers.