South Indian Onion Chutney

READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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