“Coconut- Onion Red Chutney (South Indian Style)” … chutney is an indispensable item to be served with idly, dosa, appo, oondi etc. for breakfast ... this is one of my favorite chutney that I fondly call as kempa chutney (kempu in kannada means red) ... appo, dosas, oondi relished dunked in this chutney tastes truly fantastic, try it, it tastes too good ... Yummilicious ...
** I have often mentioned "chutney is lifeline to most Indians" to be relished during breakfast times with dosa, idly etc. There are innumerable types of chutney while the basic one prepared with addition of coconut still rules ahead. Amma often prepared red chutney which I always referred to as kempa chutney, kempu in kannada language means red and those are really nostalgic days when we relished dishes dunked in kempa chutney. Amma did not add onions while grinding the chutney but used ginger liberally for this particular chutney. I have shared the same before, You may browse through the common link shared at the bottom of this recipe for more chutney options.
** I came across this recipe from a few friends who gave me different versions, all of which sounded great. I went ahead and prepared this chutney in my own way picking a few tips from each of their mentioned method. Here pearl onions/ small onions/ sambar onions are used and if possible do try using them as they are milder and sweeter by nature, imparting their own flavour to the chutney. This is what most south Indians especially from the state of Chennai and Kerala use, however you can use any onion available in your kitchen too. As for tempering I make it a point to often use coconut oil which adds more flavor to chutnies, here too you may use any that you desire.
** Here is my recipe for “Coconut- Onion Red Chutney (South Indian Style)” … my style …
** Ingredients :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 6-8
Ginger/ Alle’/ Adrak : 1 inch piece
Pearl Onions/ Small onions/ Sambar Onions : 2-3
Tamarind/ Chinchama/ Imly : small marble size piece
Salt/ Namak/ Meeta : to taste
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tsp
** For Tempering/ Seasoning/ Tadka/ Pannaka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Urad Dal/ Black Gram Dal : 1 tsp
Mustard Seeds/ Sasam/ Rai : ½ tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh leaves
** Peel off the outer skin of pearl onions and cut them into 2 or 4 pieces depending upon their size. Heat oil in a thick bottomed kadai, when hot add in the onion pieces and fry for just 1-2 minutes, then add in ginger also cut to pieces and fry for another second or two. Finally add in the red chillies and fry for 1-2 minutes.
** Do not raise the heat while frying the above ingredients to avoid them being burnt, this imparts distaste to chutney. Here we just need to fry it a little bit to remove the raw taste and not over do the same, so be careful while frying. Remove and keep it aside to cool down to room temperature, say about 5 minutes.
** Now add the fried ingredients into a mixer grinder along with tamarind and coconut gratings and grind to a very smooth paste adding minimum water. When done remove and add it into a bowl along with salt to taste and mix well. Check consistency and add in more water to bring to a proper chutney consistency.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat oil in a small pan, when hot add urad dal, when colour changes slightly add mustard seeds, when they begin to splutter add curry leaves and fry together for a minute. Remove and pour over the prepared and kept chutney, cover and let rest for 5 minutes for flavours to be infused.
** “Coconut- Onion Red Chutney (South Indian Style)” is done and ready to be served. This chutney tastes best served with Idly, dosa, appo, oondi or any other dishes of your choice. In my home we love to relish apppo/ paniyaram dunked in this chutney as they blend in with each other so beautifully that you crave to enjoy a few more. Young and old are sure to love this when served for breakfast on weekends to be enjoyed in leisure.
** Do try it out, its simple and is one of the best chutney to be served with south Indian breakfast items. You can adjust spice level if you have young children at home too or you can use chilly powder in place of whole red chillies, however do not roast the powder if using as it tends to burn quickly, just add and mix it at room temprature.
** Sharing a common link to all “Chutney” recipes shared in the Blog, which includes a few more red chutney recipes too, just browse through and try them out …
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