It can be kept in the fridge and can be used for 1-2 days. I make coconut chutney, mint chutney, carrot chutney, eggplant chutney, tomato chutney, pumpkin chutney, channa dal chutney, coriander chutney and so on. I always make them on a busy weekday night and next day I will have it with a quick dosa/idli/paniyaram. Roasting onions, garlic and red chillies give great aroma and taste. Goes well with idli, dosa,bajji,pongal,roti and any kind of bread you fancy!
I use coconut oil for tempering as it gives a unique flavor to this. As I type, I feel like making some and having with hot dosas. I always love chutneys and I love this homemade chutney or sauce and they are always a great savior when it comes to weekdays. I am alright cooking on weekends, but on a weekday, I get so tired that most of the days I tend to make recipes under 30 minutes, finish and sleep.
- Coconut – 1.5 cups, cut in small pieces
- Sambar onions/ Shallots – 6
- Garlic cloves – 4
- Tamarind – a small piece (if using paste use 1 tsp.)
- Ginger piece – 1 ½ inch
- Dried whole red chillies – 4
- Roasted chana dal – 2 tbsp
- Salt – as per taste
- Coconut oil – 2 tsp
- Coconut oil – 1 tbsp
- Mustard seeds – 1 tsp
- Urad dal – 2 tsp
- Curry leaves – 1 sprig
- Dried Red chili – 2
- Hing – a pinch
- In a pan, heat 2 tsp. of coconut oil, add shallots, ginger, dried red chillies and garlic cloves. Sauté them until golden brown.
- Take a blender jar, add roasted onion mixture with tamarind, roasted chana dal and blend into a smooth paste. Use 2 tbsp. of water or more for required consistency.
- For tempering, add coconut oil, add mustard seeds, when it crackles, add urad dal and when it turns color to golden color, add the red chillies, curry leaves and hing.
- Top this on your chutney, mix well and enjoy as a dip