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    Home » Vegetarian Side Dishes » Onion Chutney for Coconut Dosa

    Onion Chutney for Coconut Dosa

    Published: Apr 11, 2008 · Modified: Mar 12, 2024 by Srivalli · Leave a Comment

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    This onion chutney was suggested by my blog reader who makes it along with Coconut Dosa. Since the coconut dosa is little bland this spicy chutney goes very well. This onion chutney can be made and served with any tiffin dishes.

    I am always on the lookout for new chutneys to make. I know we always end up liking Groundnut chutney end of the day, still, it has not limited me from trying out different varieties.

    Onion Chutney for Coconut Dosa

    This was made to serve along with Coconut Dosa

    Jump to:
    • Ingredients
    • Instructions
    • Notes
    • Recipe

    Ingredients

    1 cup Shallots / Sambar Onions
    Tamarind, marble size
    2 inch Ginger
    3 to 4 Green Chillies, increase as per your taste
    Salt to taste
    1 tsp Sugar (optional)
    Handful Curry Leaves
    1/2 tsp Cooking Oil

    Instructions

    Heat a pan with little oil and sauté all the ingredients, except tamarind. Fry till onions turn pink. Let it cool.
    Meanwhile soak tamarind and once the onion mix is cooled, grind it with tamarind, salt and sugar, if you are using, to a paste.
    Heat some oil and pour the hot oil over the paste. By adding the oil, this chutney stays good for a while.
    Serve this with Coconut Dosa.

    Notes

    Instead of Shallots you could use 2 to 3 regular Red Onions as well.

    Recipe

    Onion Chutney for Coconut Dosa
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    Onion Chutney

    Course Chutneys, Dips and Spreads
    Cuisine Tamil Nadu
    By Cook Method Stovetop
    By Diet Vegetarian
    Author Srivalli

    Ingredients

    • 1 cup Shallots / Sambar Onions
    • Tamarind marble size
    • 2 inch Ginger
    • 3 to 4 Green Chillies increase as per your taste
    • Salt to taste
    • 1 tsp Sugar opt
    • Curry Leaves handful
    • 1/2 tsp Cooking Oil

    Instructions

    • Heat a pan with little oil and sauté all the ingredients, except tamarind. Fry till onions turn pink. Let it cool.
    • Meanwhile soak tamarind and once the onion mix is cooled, grind it with tamarind, salt and sugar, if you are using, to a paste.
    • Heat some oil and pour the hot oil over the paste. By adding the oil, this chutney stays good for a while.
    • Serve this with Coconut Dosa.

    Notes

    Instead of Shallots you could use 2 to 3 regular Red Onions as well.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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