Onion Coconut Chutney | Making of Onion Coconut Chutney

Onion Coconut Chutney is a typical South Indian dish that goes well with dosa, idly or Pongal. I usually prepare this chutney using Shallots since my husband is fond of shallots. You can also use Onions but preferring shallots enhances the taste of the chutney. This chutney can be preferred to your kids as we will blend the shallots all together with coconut so that they don’t get the taste of the shallots but gets the nutritions.

You can either make this chutney as a light spice or spicy as per your taste. Both methods will make the best combination for your breakfast or dinner. You can also check out my other Chutney Recipes here. I can make sure that you will relish this chutney with your friends and family.

• Preparation Time : 5 mins
• Cooking Time : 10 mins
• Total : 15 mins
• Servings : 2 Persons
• Course : Side Dish (Chutney)

Ingredients for making Onion Coconut Chutney

• 10 to 12 Shallots
• 2 cloves of Garlic
• Small piece Ginger
• 2 dried Red Chilli
• 1 tbsp Urad Dal
• 1/4 cup Grated Coconut
• Small piece Tamarind
• 3 tbsp Oil
• Few Curry leaves
• 1 tsp Mustard Seeds

Steps for making Onion Coconut Chutney

Heat the oil in the pan. Add urad dal and red chillies. Let them fry for few seconds. Fry them on low flame so that they don’t get burnt.

Then add all ingredients together. Saute them for 5 mins on medium flame. Saute until the onions becomes translucent.

Then add grated coconut to the pan and saute them on the low flame for few seconds.

Then turn off the stove and transfer all the ingredients to the plate. Let them cool to room temperature.

After cooling down, first, blend the red chillies separately so that the chillies will easily combine with the other ingredients. Then put all other ingredients into the blending jar. Pour a little amount of water and add the required amount of salt. Blend it to the smooth paste and set it aside.

Then heat oil in the tadka pan and add mustard seeds. Once it crackled, add mustard seeds and pour them over the onion coconut chutney. Serve hot.

Quick Tips

• Lower the flame while adding curry leaves so that it won’t splutter over you.
• You can add salt while sauteing the shallots so that they get cooked quicker.
• Check the salt while blending if you have added salt while sauteing.

Note: Using wooden spatulas for sauteing all ingredients is very comfortable. If you are interested in buying, click the link given here.