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Coconut Red Chilli Chutney (tempered with Onion)

tastydelightz by tastydelightz
November 7, 2017
in 30 minutes or less, All recipes, Chutney varieties
40
Coconut Red Chilli Chutney (tempered with Onion)

Coconut chutney goes well with the breakfast recipe like Idli, Dosa, and Uthappa etc. This chutney can be made with Red Chilli as well as Green Chilli with a slight variation in the ingredients. What follows is with Red Chilli.

Ingredients

Grated Coconut – 1 cup

Red Chilli – 6 to 8

Tamarind – small cheery sized ball

Bengal Gram – 1 1/2 tbsp

Oil – ½ tsp

Curry Leaves – 3 strand

Salt to taste

To Temper

Oil – 1 tbsp

Mustard – ½ tsp

Urad Dal (Black Gram) – ¾ tsp

Onion (Medium sized) – 1 (finely chopped)

Curry Leaves – 1 strand

Asafoetida (Hing) – 1/8 tsp

Method

Heat ½ tsp of Oil in a pan. Add Curry leaves (from 2 strands) and Bengal Gram. Roast it in medium flame till the Dal becomes golden brown. Transfer to a small plate.

Grind Coconut, Red Chillies, Imli, Roasted Curry leaves, Salt and Bengal Gram together in a mixer grinder without water. Now, add required water and grind to a semi fine texture.  Adjust Salt.

Transfer this chutney to a bowl.

In the pan used earlier, add the remaining Oil. When the Oil becomes hot, add Mustard and allow it to splutter.  Add Black Gram (Urad Dal). Stir for a few seconds. Add Onion and Curry leaves.

Sauté till the Onion becomes translucent. Add Hing. Sauté them for a few seconds.

Transfer it to the Chutney. Mix well.

Serve with any breakfast item like Idli, Dosa etc.

Related

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White Coconut Chutney with Yogurt

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