This Kerala Onion Chutney needs just four ingredients – Red chillies, shallots, tamarind, salt and coconut oil, and it consumes less time for preparation. You can adjust the ingredients according to your taste preferences. You can use Kashmiri chillies if you like a reddish colour for your chutney. Use only coconut oil to get the authentic taste of Kerala Chutney.

This Kerala shallot chutney is a perfect combo for your breakfast – Dosa or Idli, or for your lunch box. It’s a perfect combo for rice, tapioca and cooked yams or colocasia. Drizzling a little raw coconut oil into the chutney after grinding gives it the true Kerala aroma.

Kerala Onion Chutney Recipe

Ingredients for Kerala Onion Chutney:

  1. Red chillies/Kashmiri chillies – 7 or 8
  2. Shallots (after removing skin) – A handful
  3. Tamarind – A little
  4. Coconut oil – 1 – 2 Tablespoons
  5. Salt – As per taste

How to prepare Kerala Onion Chutney?

  1. Heat oil in a pan or kadai, and fry the chillies. Never over-fry them.
  2. Remove them from the oil and add the whole shallots, after removing outer skin.
  3. Sauté them until the raw smell goes out.
  4. When it’s almost done, add sambar tamarind too.
  5. When the colour slightly changes, turn off the flame. Never over-fry them, either.
  6. Allow the ingredients to cool a little, and coarsely grind them, adding sufficient salt.
  7. Add some raw coconut oil to adjust consistency. Never add water.
  8. The ground chutney should not be a smooth paste.
  9. Add extra raw coconut oil if you want, and mix well.
  10. Serve your Kerala Onion Chutney with your breakfast or lunch.

Also read a few more chutney recipes. Click here.

 

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