We normally refer to this as Neerulli Chutney in Mangalore. Here Neerulli is Onion.Coconut is an integral part of our cooking. This is how we prepare onion chutney traditionally in our households. It can be paired with anything and everything from our breakfast list.
Ingredient:
Grated Coconut – 1cup
Red chillies – 2 (Byadagi variety)
Salt – as required
Tamarind – ¼ tsp
Onion – ½ of medium size.
For seasoning-
Coconut oil – 1 tsp
Mustard – ½ tsp
Curry leaves – 1spring
Method:
-Roast the red chillies by putting 2 drops of oil.
-Chop onion
-Grind Coconut, roasted red chillies, tamarind, onion by adding required amount of water and salt into smooth paste.
– Empty out this paste to one small bowl.
-Do seasoning by heating oil, add mustard. When mustard starts to splutter, add curry leaves and pour this over the chutney.
Senguttuvan September 15, 2017
No frills Chutney. Simple & tasty. Another variant, is to add 1/4 cup fried gram Dal and grind. ??
Shrikripa U September 15, 2017
Thanks sir!!In Mangalore Style cooking, you will not find any fried gram dal sir 🙂 We are totally into coconut. I have used pappu only after coming to Bangalore.
Senguttuvan December 24, 2018
Will prepare the Mangalore way of Chutney without the Gram Dal and revert. Thanks Shri.
Shrikripa U January 7, 2019
Sure uncle. Thank you.