Delicate in flavor with a hint of coconut and mild spicy. This chutney is an ideal combination for South Indian Dishes. I personally have tried it with aaloo parathas as well and it tastes lovely.
You can store this chutney in the refrigerator for over 3-4 days.
I have included coconut milk/ fresh shredded coconut for a south Indian touch to the chutney. This makes the taste of the chutney resemble a little with the traditional coconut chutney yet not that intense. Depending on your preference, you can choose to either include or remove that ingredient from the recipe.
Onion garlic chutney
- 1 large onion – chopped roughly
- 4 cloves of garlic -chopped
- 1-2 green chilli (as per taste)
- 1 whole dried red chili
- 3-4 curry leaves (optional)
- 1 tsp chana dal/ urad dal
- 1-15 ground nuts
- 1 tsp tamarind paste
- salt to taste
- a pinch of asafoetida
- 1 tsp oil
- few mustard seeds
- 1/4 cup coconut milk (optional)
1/4 cup water (for grinding) + fresh coconut (optional)
- In a small frying pan, take 1 tsp oil and heat.
- To this, add the ground nuts and roast till golden brown. Remove and keep aside.
- Now, to the pan, add asafoetida, mustard seeds, curry leaves, urad/chana dal and whole dried red chili.
- When the mustard seeds start to crackle, add the chopped onion and stir fry.
- When the onions start to turn translucent, add the chopped garlic. Keep on medium high flame.
- Turn the heat off when the onions start to turn golden brown and start caramelizing. This will make the chutney taste milder and smooth. Make sure that the onions are done well or the chutney will taste raw and stronger.
- Now in the grinding jar, put the sautéed onions along with roasted ground nuts, salt, red powdered chilli, tamarind paste and 2 tsp of coconut milk/water.
- Grind into a semi-smooth paste. Always add 1 tsp water at a time between grinding the chutney to keep a check on the consistency required.
Note : For a thinner and smoother consistency, you can add more coconut milk/water. In case you want the flavor to be more coconutty without having to lose on the semi-smooth texture, add 2 tsp of shredded coconut and add water to make into paste
I prefer this chutney a little coarse as the groundnuts and the urad/chana dal makes the chutney very chunky and pleasing to look at.
I have experimented with this chutney a bit and have also created an interesting Sandwich Rawa Dhokla using this chutney to create layers. Keep reading Divine Spice Box posts for a recipe of “Sandwich Rawa Dhokla” coming soon !!
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