3 Ingredient Chutney

Onion coconut chutney is best side dish for appam, kanji or even vendhaya dosai. With just 3 main ingredients, easy to whip up and quick too.

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We always have appam with sweet coconut milk. Coconut milk with jaggery and cardamom is my favorite than with sugar.

When my co-sis was here last year she told her mom makes a 'pink' chutney that is very easy, simple and tasty.

I wanted to try appam with chutney, so asked her to pass me the recipe. She asked her mom and sent me the recipe through whatsapp last week.

Tried it for appam and it was amazing. Initially I was very keen to try the recipe as it sounded totally new.

But when I was grinding the chutney, it was very similar to the coconut mixture we grind for kootu. Just that it was intense.

I like that flavour a lot in kootu.. we grind mostly with green chilli, but this one is with red chilli and more onion.

Was bit in doubt how it would taste with appam. But when I tasted it with appam, it was really superb.

This chutney is so simple and needs no tempering. This is what she told, but if you feel it looks very plain, you can temper with mustard and urad dal.

We had it thick like a thogayal and it was fine. Do try when you make appam or even goes well with vendhaya dosa.

Also I realized this is so much like Thenga chammanthi, just that chammanthi has tamarind, ginger and curry leaves along. I will sure try that too and may be update 😃

Instructions

1. Grind coconut and red chilli with salt to a coarse paste.

2. Add peeled onion and very little water, like ¼ cup water and grind coarsely just for few seconds.

Serve onion coconut chutney with hot appam or vendhaya dosai.

Check out how to make this flower shaped appam here

Recipe card