Pearl Onion Coconut Chutney Recipe – Authentic South Indian Side Dish

Last Updated on 6 months ago by Neha Deshmukh

Pearl Onion Coconut Chutney Recipe – Authentic South Indian Side Dish

Hey everyone! If you’ve ever enjoyed a South Indian breakfast spread, you know a good chutney is non-negotiable. And honestly, this Pearl Onion Coconut Chutney? It’s a game-changer. I first made this when I was trying to recreate the flavors of my favorite restaurant’s sambar and chutney – and let me tell you, it got pretty close! It’s fresh, flavorful, and adds the perfect little kick to your idli, dosa, or even vada. Let’s get cooking!

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s surprisingly easy to make. It comes together in under 15 minutes, and the flavors are just incredible. The sweetness of the coconut perfectly balances the sharpness of the pearl onions and the heat from the red chilies. Plus, the little pop of flavor from the tempering? Chef’s kiss. It’s a guaranteed crowd-pleaser and a staple in my kitchen now.

Ingredients

Here’s what you’ll need to whip up this amazing chutney:

• 1 cup grated coconut (about 150g)
• 1 tablespoon pearl onions (about 15-20 small onions)
• 2-3 dried red chilies (adjust to your spice preference)
• 1 inch ginger, roughly chopped
• ?? cup + 1 tablespoon water (approximately 200ml – adjust for consistency)
• As required salt (start with ½ teaspoon and adjust)
• ?? teaspoon mustard seeds (about ½ teaspoon)
• ?? teaspoon urad dal (split black lentils, about ½ teaspoon)
• 8-10 curry leaves
• 1 tablespoon pearl onions (for tempering)
• 1 tablespoon coconut oil

Ingredient Notes

Let’s talk ingredients! A few things make this chutney extra special:

• Fresh Grated Coconut: Seriously, if you can get your hands on fresh grated coconut, do it. It makes a world of difference. Frozen can work in a pinch, but the flavor won’t be quite the same.
• Dried Red Chilies: South Indian cuisine often uses Byadagi chilies for their vibrant color and mild heat, or Guntur chilies for a spicier kick. Feel free to experiment!
• Pearl Onions: These little guys add a lovely sweetness and texture. Don’t substitute with regular onions – the flavor profile just won’t be the same. They’re sometimes called shallots too!

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, in a blender, combine the grated coconut, 1 tablespoon of pearl onions, dried red chilies, ginger, salt, and water.
2. Blend everything until you get a smooth, creamy paste. You might need to add a little more water if it’s too thick.
3. Pour the chutney into a serving bowl and set it aside.
4. Now for the tempering! Heat the coconut oil in a small pan over low heat.
5. Add the mustard seeds and let them crackle – this is important for that signature South Indian flavor.
6. Once the mustard seeds have popped, add the urad dal and fry until it turns golden brown.
7. Toss in the curry leaves and the remaining 1 tablespoon of pearl onions. Sauté until the onions are light golden.
8. Carefully pour the hot tempering mixture over the prepared chutney. You’ll hear a lovely sizzle!
9. Give everything a good mix and… that’s it!

Expert Tips

• Don’t skip the tempering! It adds so much flavor and aroma.
• Adjust the amount of red chilies to your liking. Start with fewer and add more if you want it spicier.
• For a smoother chutney, you can strain it through a sieve after blending.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut oil is ethically sourced.
• Spice Level Adjustment: For a milder chutney, remove the seeds from the red chilies before blending. For extra heat, add a pinch of cayenne pepper. My friend, Priya, loves adding a tiny bit of green chili for a fresh kick.
• Regional Variations: In Tamil Nadu, you might find this chutney made with a touch of tamarind for a tangy flavor. Kerala-style versions sometimes include a pinch of asafoetida (hing) in the tempering.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With hot, crispy dosas
• Alongside fluffy idlis
• As a dip for medu vadas
• Even spread on sandwiches or wraps!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3 days. The flavor might mellow slightly over time, but it will still be delicious.

FAQs

Let’s answer some common questions:

What is the best way to grate coconut for this chutney?

A traditional coconut scraper works best, but you can also use the grating attachment on a food processor. If you’re buying pre-grated coconut, make sure it’s fresh and doesn’t have any added sugar.

Can I use store-bought coconut milk instead of grated coconut?

While you can use coconut milk, the flavor won’t be as intense or authentic. I highly recommend using grated coconut if possible. If you do use coconut milk, use about ¾ cup of thick coconut milk.

What type of dried red chilies are traditionally used?

Byadagi and Guntur chilies are popular choices. You can find them at most Indian grocery stores.

How can I adjust the consistency of the chutney?

Add more water, one tablespoon at a time, until you reach your desired consistency.

Can this chutney be made ahead of time?

Yes, you can make the chutney a day or two in advance. Just store it in an airtight container in the refrigerator. The tempering is best added right before serving for maximum flavor.