Easy Onion Chutney

The Easy Onion Chutney is a quick preparation to accompany Dosa or Poori.

Ingredients:

Onion - 1 medium sized
Red Chilly Powder - 11/2 tsp
Coconut Oil - 1 tbsp
Tamarind and salt according to your taste
Curry leaves, and mustard seeds for seasoning

Method:

Grind onion, chilly powder , tamarind and salt together.

Heat oil in a pan.  Once it is heated up add mustard seeds and curry leaves.

Pour this seasoned oil into the ground mixture.

I always use Coconut oil in this  recipe.  This gives a real taste. You may need more oil for this if you  are adding more chilly powder. Oil will reduce the spiciness.

This chutney really tastes good with poori, roti, and dosa.

Note: Do not shallow fry the onion for this recipe. Grind the onion raw.

Spicy Onion Chutney

Ingredients:

Onion - 2 nos finely chopped
Coconut - 2tsp grated
Chilly powder - 3tsp
Garlic - 1tsp chopped
Tamarind - as per taste
Salt - as per taste
Oil, Mustard seeds, Urad dhal, Curry leaves for seasoning

Method:

Keep a pan on the gas and pour oil, put mustard seeds, urad dhal and curry leaves for seasoning. Put chopped onion and fry for some time until it turns to browninsh. In the meantime grind coconut, chilly powder, garlic, tamarind by adding water. Make this paste little watery. Add the ginded paste to onion once it turns to brownish. Allow it to boil. Switch off the gas once the Chutney becomes thick.

This spicy onion chutney goes really good with Idlis.

Mint Chutney

Pudina (Mint) Chutney

Ingredients:
Pudina (Mint) Leaves - 1/2 cup
Grated Coconut - 1 cup
Green chilly - 2 to 3
Tamarind - small piece
Salt - to taste

For Seasoning:
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Skinned urad dhal- 1/2 tsp
Dry Red chilly - 1
Curry Leaves

Method:
Pour oil in a pan. Fry pudina leaves for 2 seconds. After that add coconut, green chillies. Fry for 2 minutes and keep it aside and let it cool. Grind with tamarind and salt. Then season it with mustard seeds, skinned urad dhal, and dry chilly.

Fried Onion Chutney

Ingredients:
1. Onion - 2 normal size
2. Tomato - 1
3. Dry red chilly - 2 to 3
4. Asafotedia (kayam) - 1 small piece
5. Garlic - 1 piece
6. Tamarind, Salt - as per taste

Method:
Fry asfotedia and dry chilly in a small pan. Then fry the onion till brownish colour. Then add the minced tomatoes and fry for a while and keep it aside.

Grind the fried masalas with tamarind and salt. Heat oil in another pan, add mustard seeds to splutter, the half-broken dried red chilly to turn crisp, then curry leaves, and mix into the fried onion tomato chutney...

Now the chutney is ready....surely it tastes very good...and especially it goes with Dosa...

For extra taste:
While frying onion, add some coconut.