Curry Leaves Onion Chutney

Name: Curry Leaves Onion Chutney
Total time: 1500 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 1 Onion Large; 2 Cloves Garlic; 3/4 cup Curry Leaves; 2 Green chilli -; to taste Salt; 1 tablespoon coconut Grated -; 1 tablespoons Coconut oil -; 4 - 6 tablespoons Water -; 2 tablespoons Coconut oil -; 1/4 teaspoon Mustard seeds -; 1/4 teaspoon Cumin Seeds -; 1 Red chili Dried -; 1/8 teaspoon Asafoetida -

Teena Mathew @cook_7798492

Bangalore

A quick and super easy curry leaves and onion chutney that goes well with dosa/idli/paniyaram.

Teena Mathew @cook_7798492

Bangalore

A quick and super easy curry leaves and onion chutney that goes well with dosa/idli/paniyaram.

Saved

Ingredients

25 mins

4-serving

1Onion Large
2 ClovesGarlic
3/4 cupCurry Leaves
2Green chilli -
to tasteSalt
1 tablespooncoconut Grated -
1 tablespoonsCoconut oil -
4 - 6 tablespoonsWater -
2 tablespoonsCoconut oil -
1/4 teaspoonMustard seeds -
1/4 teaspoonCumin Seeds -
1Red chili Dried -
1/8 teaspoonAsafoetida -

Saved

Steps

25 mins

1

Chutney : Pour one tablespoon of oil onto a non stick pan.
2

Add the roughly chopped onion, garlic cloves, slit green chili and washed curry leaves into the pan.
3

Sprinkle enough salt to allow the onion to cook through faster.
4

Saute until the onion cooks through and the curry leaves turn slightly crisp.
5

At this point add in the grated coconut. Saute for another minute or two.
6

Cool completely. Grind to a paste. Add water a tablespoon each while grinding to get the desired consistency. Place the chutney in a serving bowl.
7

Tempering: Heat oil in a pan and add mustard seeds and cumin seeds. Once it splutters break/ tear the red chili into 2-3 pieces and add to the hot oil.
8

Remove from heat and add in the asafoetida.
9

Pour the tempered oil on to the chutney. Serve with idli/dosa