|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.
Fresh Grated Coconut – ½ Cup
Small Onion – 10 to 12
Spicy Dry Red Chilli – 5
Tamarind – ½ tsp.
Salt – to taste
Mustard Seeds/Kadugu – ¼ tsp.
Black gram/Ulundu – ½ tsp.
Asafoetida/Perungayam – ¼ tsp.
Curry leaves – few
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.