Onion Chutney

This chutney is a good one for dosas and idlis alike.Especially if you're not in the mood of coconut scrapping.Scrapping coconuts is one tough job if you don't have the appropriate tools.Nowadays I prefer cutting the coconut flesh to scrapping(I find this easier than scrapping!) Its a little tough to cut the flesh when its fresh,so I break the coconut open and leave it for a few hours in the refrigerator and then when I cut it in little slices its not that bad.I freeze it and just before use microwave it to defrost it and use it in any curries or chutneys.


To make onion chutney you need


To make a paste of the following:
     Onion(red 1 medium /small baby ones 8-10)
     Tomato half chopped
     Tamarind water 1 tsp
     Coconut scrapped 1 tablespoon
     Salt to taste
     Cumin seeds 1tsp
     Dried Red chillies  2-3(depending on the heat you need)


To season
     Oil 1 tsp
     Mustard 1tsp
     Curry leaves few

• Grind all the ingredients in a mixer to a smooth paste first without water.
• Then add a little water or tamarind water according to your taste(I usually add about a tablespoon or more,we like the tangy taste)
• Heat some oil in a pan and splutter the mustard seeds and curry leaves, now add the coconut-onion paste.Allow to boil so that the raw onion smell goes away.
• Onion chutney is now ready to be served with hot dosas or idlis.