Onion Coconut Chutney Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add chopped onions. Saut茅 until they turn golden brown.
• STEP 2.Add grated coconut, roasted gram dal, green chili, ginger, and salt. Saut茅 for a minute.
• STEP 3.Allow the mixture to cool and then blend it into a smooth paste.
• STEP 4.In a separate pan, heat oil and add mustard seeds, urad dal, and curry leaves.
• STEP 5.Add the blended chutney and cook for a minute.
• STEP 6.Garnish with coriander leaves and serve with dosa, idli, or vada.

Cooking Tips

• You can adjust the spiciness by adding more or fewer green chilies.
• For a variation, you can add a handful of mint leaves or coriander leaves.
• You can store the chutney in the refrigerator for up to 3 days.

Storage and Serving

• Onion Coconut Chutney is best served fresh.
• You can store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat it on a stovetop or in a microwave before serving.