Onion Coconut Chutney Recipe - Piyava Chutney Konkani Recipe | Amchi Vasari

Piyava chutney(onion chutney)

Onion Chutney in konkani is called as piyava chutney. This is our third recipe in chutney series. Onion chutney is made with simple ingredients such as coconut, green chilli and onion. Easy to make chutney for dosa and tastes best along with paddu.

Other Chutney Recipes:

1. Coconut Chutney
2. Hinga/Asafoetida Chutney
3. Piyava/Onion Chutney
4. Alle/Ginger Chutney

Serves: 2

Ingredients:

1. Oil - 2 tsp
2. Green chilli - 2 (7g)
3. Onion Chopped - small 2 cubes
4. Grated coconut - 80 gram (half small coconut)
5. Tamarind - a pinch
6. Salt - ½ tablespoon
7. Water - 100 ml to grind
8. Water - 50 ml to wash grinder
9. For tempering:
1. Oil - 1 teaspoon
2. Mustard seeds - ¼ teaspoon
3. Curry leaves - 1 sprig

Method:

1. In a pan, add 2 tsp coconut oil, broken 2 green chilli. These chillies are less spicy so adding 2. Chopped small onion cubes.
2. Fry for a minute on low flame, till the green chilli color changes and onion turns translucent. Keep aside.
3. In a wet grinder or mixer grinder, add 80 gram grated coconut, fried green chilli and onion, a pinch tamarind, salt to taste, 100 ml water. Grind till coarse paste. For best result use grinder. Grinding in wet grinder takes 2 minutes.
4. Wash the grinder adding 50 ml of water. And add it to chutney, adjust the consistency.
5. For tempering, heat oil in pan, add mustard seeds. Once mustard seeds splutter add curry leaves. Turn the flame off. Add the tempering to chutney. Mix well and serve with paddu, dosa, idli.
6. Point to note: If you store the leftover chutney in refrigerator it doesn't taste good(fresh). So try to finish it.

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