Vengaya Chutney (onion Chutney)
This is a traditional recipe of Tamil Nadu and is served commonly with dosa or idli in South India. I learned this recipe from a chef of a vegetarian restaurant in Kerala. It is very easy to prepare and I love this chutney with masala dosa.
Dried red chillies- 6
Grated coconut-1/4 cup (4 tbsp)
Salt- as needed
Coconut oil- 5 tbsp
Mustard seeds-1/2 tsp
Cut the onion into small pieces
Heat 4tbsp of coconut oil in pan and add the onion pieces, 4 dried red chillies and salt. Sauté until the onion pieces turns light brown in colour.
When the onion turns light brown colour, switch off the flame and remove from gas. Allow it to cool
When cooled, add 4 tbsp of grated coconut to it and Put it through a blender
In a pan, heat 1 tbsp of coconut oil and add mustard seeds. When the mustard seeds splutter, add 2 dried red chillies and sauté.
Temper the chutney with the sautéed mustard seeds and dried red chillies.