A taste that will take you back to the memories of childhood and village life…. Onion chutney- a spicy and tangy blend- is a very common quick make side dish for boiled Yucca and Tapioca. The recipe I share here is slightly different from the conventional one that uses Perl Onion (Planning to share that one soon …)

Ingredients

1. Onions                : 2 (medium)
2. Green chilli : 4 (Adjust)
3. Tamarind : gooseberry size (Adjust)
4. Salt for taste
5. Coconut oil : 2 Tbl- Sp (Adjust)

Method

1. Roughly chop the onion and green chilly.
2. In a mixer jar add tamarind, chilli and salt and use the pulse option to crush the ingredients.
3. Then add the onions and pulse at intervals until the onions are coarsely ground.
4. Take it from the jar and keep it in a bowl.
5. Add the coconut oil and mix well.

Tips :-

• This is an alternative of normal pearl onion (cheriya ulli), will share that version soon.
• Instead of normal green chilli, use bird’s eye chili (kanthari mulaku) for more taste.
• Using more coconut oil will give the chutney more taste and flavor.
• This will well go with boiled yucca, sweet potatoes, potatoes, dosa and/or rice too.
• It is a spicy and tangy chutney