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Main Course

Onion Chutney Easy

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 5 servings

12 nos Small onions (Kunjulli)
5 nos Dry red chillies (Kollamulaku)
1 tsp Bengal gram (Kadalaparippu)
2 tsp Black gram (Uzhunnuparippu)
2 nos Tomato — cut into cubes, ripe
Tamarind A small lemon sized ball (Puli)
1 cup Coconut — grated
1 tsp Mustard seeds
3 tsp Oil
1/2 tsp Salt
Coriander leaves A stalk
Curry leaves A stalk

Preparation

Step 1
Heat 1 tsp of oil in a pan.
Step 2
Roast lightly black gram, Bengal gram and dry red chillies. Set aside.
Step 3
Heat up a little oil in the same pan.
Step 4
Add the small onions and tamarind and cook for about 2 minutes.
Step 5
Fry the tomatoes in another pan, until the raw smell leaves.
Step 6
Grind together the roasted grams, sauteed tomatoes, fried tamarind and grated coconut along with a little water and salt.
Step 7
Add the fried small onions into the blender and grind again.
Step 8
Eat 1 tsp of oil in a pan or a kadai.
Step 9
Add mustard seeds and when they crackle, add 2 red chillies followed by curry leaves and coriander leaves.
Step 10
Pour this seasoning over the chutney.
Step 11
Goes well with Onion uthappam and Dosas.

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

Onion Chutney Easy

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 5 servings

12 nos Small onions (Kunjulli)
5 nos Dry red chillies (Kollamulaku)
1 tsp Bengal gram (Kadalaparippu)
2 tsp Black gram (Uzhunnuparippu)
2 nos Tomato — cut into cubes, ripe
Tamarind A small lemon sized ball (Puli)
1 cup Coconut — grated
1 tsp Mustard seeds
3 tsp Oil
1/2 tsp Salt
Coriander leaves A stalk
Curry leaves A stalk

Preparation

Step 1
Heat 1 tsp of oil in a pan.
Step 2
Roast lightly black gram, Bengal gram and dry red chillies. Set aside.
Step 3
Heat up a little oil in the same pan.
Step 4
Add the small onions and tamarind and cook for about 2 minutes.
Step 5
Fry the tomatoes in another pan, until the raw smell leaves.
Step 6
Grind together the roasted grams, sauteed tomatoes, fried tamarind and grated coconut along with a little water and salt.
Step 7
Add the fried small onions into the blender and grind again.
Step 8
Eat 1 tsp of oil in a pan or a kadai.
Step 9
Add mustard seeds and when they crackle, add 2 red chillies followed by curry leaves and coriander leaves.
Step 10
Pour this seasoning over the chutney.
Step 11
Goes well with Onion uthappam and Dosas.

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.