Curry Leaves Onion Chutney
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Curry Leaves Onion Chutney

A quick and super easy curry leaves and onion chutney that goes well with dosa/idli/paniyaram.

Teena Mathew

Ingredients

4-serving
  1. 1 Onion Large
  2. 2 Cloves Garlic
  3. 3/4 cup Curry Leaves
  4. 2 Green chilli -
  5. to taste Salt
  6. 1 tablespoon coconut Grated -
  7. 1 tablespoons Coconut oil -
  8. 4 - 6 tablespoons Water -
  9. 2 tablespoons Coconut oil -
  10. 1/4 teaspoon Mustard seeds -
  11. 1/4 teaspoon Cumin Seeds -
  12. 1 Red chili Dried -
  13. 1/8 teaspoon Asafoetida -

Method

25 mins
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    Chutney : Pour one tablespoon of oil onto a non stick pan.

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    Add the roughly chopped onion, garlic cloves, slit green chili and washed curry leaves into the pan. 

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    Sprinkle enough salt to allow the onion to cook through faster.

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    Saute until the onion cooks through and the curry leaves turn slightly crisp.

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    At this point add in the grated coconut. Saute for another minute or two.

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    Cool completely. Grind to a paste. Add water a tablespoon each while grinding to get the desired consistency. Place the chutney in a serving bowl.

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    Tempering: Heat oil in a pan and add  mustard seeds and cumin seeds. Once it splutters break/ tear the red chili into 2-3 pieces and add to the hot oil.

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     Remove from heat and add in the asafoetida. 

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    Pour the tempered oil on to the chutney. Serve with idli/dosa

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