Chinna Vengayam Thengai Chutney/ Small Onion Coconut Chutney

 

Chinna Vengayam Thengai Chutney/ Small Onion Coconut Chutney

 

This is my Mother-in-law’s recipe.  It’s very simple and easy to prepare, yet very delicious.  You can prepare it in few minutes.  The combination of Chilli, Coconut and Small Onion gives a unique flavour. It's one of our favourite Chutneys.

 

Ingredients:

 

Fresh Grated Coconut – ½ Cup

Small Onion – 10 to 12

Spicy Dry Red Chilli – 5

Tamarind – ½ tsp.

Salt – to taste

 

 

Tempering:

 

Mustard Seeds/Kadugu – ¼ tsp.

Black gram/Ulundu – ½ tsp.

Asafoetida/Perungayam – ¼ tsp.

Curry leaves – few

 

Method:

 

Peel and slit the small onions into halves. In a microwave bowl, pour little water and add the onions, cook in microwave for 2 minutes, to get rid of the raw smell, which I feel is very strong. If you are not very particular, you can skip this part. Alternatively, you can sauté for 2 minutes with few drops of oil in a pan.

Combine Fresh Coconut, Tamarind, Chilli and Onions with salt, grind it in a mixer.

In a small pan, do the tempering and add it to the ground Chutney. Delicious Chutney is ready in a jiffy.  It goes very well with Idli, Pongal and all kinds of Dosas.