Cooking Delights: Coconut chutney and onion chutney

Dosa is aways served with sambar,coconut chutney and onion chutney!

Both the chutney`s have different flavour,one is sweet with a coconut flavour,the other is hot with mild sweetness!
You can enjoy dosa with just chutney only!

Ingredients for coconut chutney:
Coconut( with the water inside the shell )-1cup grated or chopped- (1 small size)-always check the coconut by shaking it and you should be able to hear the sound of water inside the shell),
Green chilli-1or 2
Roasted gram dal or sattu-1 tbsp,
Ginger chopped-1/2 tsp,
Curry patha-few,
Salt-1/2 tsp,
Water for grinding-5 to 6 tbsp-depends on the size of coconut.
Tempering:
Hing-a pinch,
Dry red chilli-1,
Mustard seeds-1/2 tsp,
Chana dal-1/4 tsp
Cumin seeds-1/4 tsp,
Curry leaves-4 to 5,
Oil-1 tsp.

Method:
Break it and then use the hammer method to remove the coconut from it`s hard shell.
Scrap the brown top from the white coconut slices.
You can grate the coconut or cut into small pieces.
It should be-1 cup.
In a bowl of your grinder,grind together-coconut,green chilli,ginger,roasted gram powder,curry patha,salt and 2 to 3 tbsp of water.

Run the grinder and if need be add few tbsp of water to get the right consistency.
You do not have to make it into a paste, it has to be coarse.
The chutney should be wet and will have little milk around it.
I have made the chutney a little thick and not very watery.
Once the coconut is coarsely grounded,take out in a bowl.

In a small pan,add 1 tsp of oil.
Add a pinch of hing,then add mustard seeds,cumin seeds,red chilli and curry patha.

When the mustard seeds starts to crackle,close gas and pour the tempering over the coconut chutney.

Mix and serve with dosa,idli,or uttappam.

It can be kept in the fridge for few days.
It will dry once kept in the fridge,but you can add water to make it wet.

Onion chutney:
Onion-3-sliced,
Tomato-3-sliced,
Cashew nuts-50 gms,
Dry red chilli-4,
Tamarind-20 gms,
Jaggery-1tsp,
Hing-a pinch,
Salt to taste.

Tempering-
Mustard seeds-1/2 tsp,
Cumin seeds-1/4 tsp,
Curry patha -few,
Oil-1 tsp.

Method:

Heat pan and add 2 tsp of oil,as oil heats up,add hing.
Add red chilli and after few seconds add the onions.( red chilli should not become dark)

Saute the onions in medium heat till they are just soft.

Add tamarind,curry patha,tomatoes,cashew nuts,jaggery and salt.

Lower the heat and cover for few minutes to soften the tomatoes.

Once the tomatoes are soft,mash and toss the mixture with a spatula.

Mix and close gas.

Transfer to a bowl to cool.

Once cool,grind it to a paste.

Transfer to a bowl.
Heat a small pan for tempering.
Add oil and as oil heats up add mustard seeds,cumin seeds and curry patha.
Close gas as mustard seeds starts to crackle.