Prep 10 mins
Cook 5 mins
This is the traditional way of making red chutney with onions. Serve with hot idlis or dosa.
- 1 teaspoon oil
- 1⁄2 teaspoon Urad Dal
- 3 dried red chilies
- 1 pinch asafoetida powder
- 1 cup coconut, grated (use frozen or fresh)
- 1⁄3 cup onion, diced (use either yellow or white not red)
- 1⁄8 teaspoon tamarind paste
- In a small pan, heat the oil.
- Add the urad dal, red chillies and asafetida. Fry until urad dal changes color slightly. Don't let it burn.
- In a bowl, combine coconut, onion, tamarind paste and salt.
- Add the red chilli mixture to the rest of the ingredients.
- Grind until smooth adding as little water as possible (a traditional Indian mixer is better at this than a blender or food processor).
- If desired, you may add tempering.
- Tempering - In a small pan, heat oil then add black mustard seeds, curry leaves and red chillies. When mustard seeds splutter, add to the chutney and mix well.
- Depending upon what kind of onion you use, the smell of raw onions may be overpowering. If that is the case, after tempering, heat 1 tsp oil in a pan and fry the chutney for about 10 min until all the raw smell is gone.