South Indian Coconut Chutney with Sautéed Onions

15 minutes

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South Indian Coconut Chutney with Sautéed Onions - Plattershare - Recipes, food stories and food lovers

3.67 from 3 votes
South Indian

About South Indian Coconut Chutney with Sautéed Onions

Experience the fiery flavors of South Tamil Nadu with this vibrant coconut chutney! A beloved roadside classic, this recipe brings the authentic taste of this beloved accompaniment to your kitchen. Enjoy it with idlis, dosas, or aappams for an unforgettable culinary journey.
Unlike thicker chutneys, this version boasts a delightful thinner consistency, perfectly coating your favorite South Indian dishes. The tangy tamarind, fragrant sautéed onions, and a touch of asafoetida create a complex flavor profile that will leave you wanting more.
This recipe is perfect for those who love a spicy kick, offering a bold and aromatic chutney guaranteed to awaken your taste buds. Prepare to be transported to the bustling night markets of South India with every spoonful!
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Recipe Time & More

Prep10 minutes
Cook5 minutes
Total15 minutes
Calories5 kcal
Serves4
Served AsBreakfastDinner
Recipe TasteCrunchySaltySpicy

Ingredients
 

For the Chutney Base

  • 1/2 cup Coconut freshly grated is best, shredded
  • 2 tbsp Gram also known as pottukadalai, roasted
  • 1 tbsp Tamarind pulp, about the size of a small marble
  • 4-5 Chili adjust to your spice preference, dried, red
  • 1/4 tsp Asafoetida also known as hing
  • 4 Garlic cloves, peeled
  • 1.5 tsp Salt or to taste

For Sautéed Onions

Start Focussed Cooking Mode →

Instructions
 

Prepare the Chutney Base

  • Blend together the shredded coconut, roasted gram, tamarind pulp, red chilies, asafoetida, garlic cloves, and salt until smooth. Add water as needed to achieve a milkshake-like consistency.

Sauté the Onions

  • Heat oil in a pan. Add mustard seeds and let them splutter. Add thinly sliced onions and curry leaves. Sauté until onions turn translucent and slightly golden.

Combine and Serve

  • Once the sautéed onions have cooled slightly, add them to the chutney base and mix well. Your South Indian Coconut Chutney is now ready to be served!

Recipe Notes

Expert Tips for the Best Coconut Chutney

  • For a richer flavor, toast the coconut before blending.
  • Adjust the number of red chilies based on your preferred spice level.
  • If your chutney is too thick, add a little more water to achieve desired consistency.
  • Garnish with extra curry leaves before serving for added freshness and aroma.

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3.67 from 3 votes

Recipe Nutrition

Calories: 5kcalCarbohydrates: 1gSodium: 855mgSugar: 1g

Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

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3.67 from 3 votes

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