South Indian Onion Chutney

1. 1

   In a small pan, heat the oil.

2. 2

   Add the urad dal, red chillies and asafetida. Fry until urad dal changes color slightly. Don't let it burn.

3. 3

   In a bowl, combine coconut, onion, tamarind paste and salt.

4. 4

   Add the red chilli mixture to the rest of the ingredients.

5. 5

   Grind until smooth adding as little water as possible (a traditional Indian mixer is better at this than a blender or food processor).

6. 6

   If desired, you may add tempering.

7. 7

   Tempering - In a small pan, heat oil then add black mustard seeds, curry leaves and red chillies. When mustard seeds splutter, add to the chutney and mix well.

8. 8

   Depending upon what kind of onion you use, the smell of raw onions may be overpowering. If that is the case, after tempering, heat 1 tsp oil in a pan and fry the chutney for about 10 min until all the raw smell is gone.

* Per serving · 4 servings · Values may vary.

No additional tips available.