Onion Chutney with Coconut:

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.

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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


-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.

6 thoughts on “Onion Chutney with Coconut:

  1. Senguttuvan Reply

    No frills Chutney. Simple & tasty. Another variant, is to add 1/4 cup fried gram Dal and grind. ??

    1. Shrikripa U Reply

      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.

      1. Senguttuvan Reply

        Will prepare the Mangalore way of Chutney without the Gram Dal and revert. Thanks Shri.

        1. Shrikripa U Reply

          Sure uncle. Thank you.

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