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Main Course

Kerala Onion Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 4 servings

200 g Small onion shallot
10 nos Dry red chilly reduce the amount of red chilly if u dont like spicy
Salt, to taste
1 tbsp Coconut oil

Preparation

Step 1
Remove the skin of small onion and clean it nicely in water.
Step 2
Put this onion red chillies, and salt in a mixi and grind little coarsely so that the nice flavour of onion and chilly is intact.
Step 3
Remove from the mixi and mix with coconut oil and serve with dosa and idly.Very good conmbination it will be.
Step 4
Some people will not like the raw taste of onion.In such cases u can fry the onion and chilly to gether in coconut oil until onion bcomes light brown and transparent. This u can grind in the mixi to a smooth paste.
Step 5
No oil necessary for the dried chutney as it is already fried in coconut oil.
Step 6
If u like u can add garlic two pods and curry leaves nad one tomato cut in to pieces when frying to give a better taste.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kerala Onion Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 4 servings

200 g Small onion shallot
10 nos Dry red chilly reduce the amount of red chilly if u dont like spicy
Salt, to taste
1 tbsp Coconut oil

Preparation

Step 1
Remove the skin of small onion and clean it nicely in water.
Step 2
Put this onion red chillies, and salt in a mixi and grind little coarsely so that the nice flavour of onion and chilly is intact.
Step 3
Remove from the mixi and mix with coconut oil and serve with dosa and idly.Very good conmbination it will be.
Step 4
Some people will not like the raw taste of onion.In such cases u can fry the onion and chilly to gether in coconut oil until onion bcomes light brown and transparent. This u can grind in the mixi to a smooth paste.
Step 5
No oil necessary for the dried chutney as it is already fried in coconut oil.
Step 6
If u like u can add garlic two pods and curry leaves nad one tomato cut in to pieces when frying to give a better taste.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.