The husband is currently on a very strict diey and has been told to avoid anything with coconut.
The thing is we are South Indians and chutneys are an important part of all our favourite recipes. This is a big challenge for me..to make chutneys without one of the core ingredients. ..coconut. I made this onion chutney and it turned out quite well. So I have it on my list and here's the recipe
This is enough to mage a big bowl of chutney
3 large onions cut into quarters. .
2 tbsp bengal gram dhal, dry roasted
3-4 Fresh green or dry red chillies
1 tsp tamarind pulp
1/4 tsp jaggery
Salt to taste
Mustard, asafoetida (hing) and curry leaves for seasoning
Take a non stick pan and with a few drops of oil, sauté the onions until they turn pink. Then roast the chana dal. Once they have have cooled, pit all ingredients into the mixer an d blend well with just enough water. Then heat a vaghaar pan, add 1 tsp oil, mustard. Once the mustard crackles and settles down, add curry leaves and hing and turn off thw heat. Pour this fragrant seasoning over tje chutney and mix well to incorporate.
This tastes great with dosas and idlys. I used aome leftover chutney as a bread spread and it worked well. :) so go ahead and try it out!
This chutney tastes good for when thick. I dont like it thin and runny.
