Onions and coconut cooked together and pureed into a chutney, perfect with Dosa and Idli…
Chutneys are usually served with Dosa or Idli and a wide variety of chutney recipes are prepared in India. Tomato chutney, coconut chutney, mango chutney, eggplant chutney, the list just goes on…
Last weekend, I had the craving for having dosa. I used store bought dosa mix to make the batter and kept it in the oven overnight to ferment. On Saturday, I made dosa for brunch. I wanted to make chutney to serve along with dosa and thought onion would make a good candidate for chutney. I wasn’t wrong, cooked onions along with coconut was made into a chutney. Tasted really good and a perfect chutney to serve along with dosa or idli.
Other Chutney Recipes, click here.
Recipe for making Idli, click here.
Recipe for making Dosa, click here.
- Oil- 1½ tbsp
- Mustard seeds- 1 tsp
- Whole dry red chilies- 2
- Curry leaves- 1 sprig
- Yellow Onions, chopped- 2
- Ginger, chopped- 1 inch slice
- Coconut, grated- ¾ cup
- Turmeric powder- ⅛ tsp
- Chili powder- ½ tsp ( add more if you need the chutney to be spicy)
- Cumin powder- ½ tsp
- Coriander powder- 1 tsp
- Salt- to taste
- Heat a saucepan over medium heat, add oil and let it turn hot.
- Add mustard seeds, let it splutter.
- Add whole red chilies and curry leaves, saute for a few seconds.
- Add onions, season with salt and saute till onions turn golden in color.
- Add chopped ginger and grated coconut, saute for a few minutes.
- Add turmeric powder, chili powder, cumin powder, coriander powder and salt, combine well.
- Add more chili powder if you want the chutney to be spicy.
- Cook for a couple of minutes.
- Remove the pan from the heat and let cool down.
- Transfer the cooked onions and coconut into a blender, add ¼ cup to ½ cup water and puree to a coarsely smooth paste.
- Taste and add more salt if needed.
- Pour into a bowl and serve with Dosa or Idli.
