Venkatesh Bhat makes Onion Chutney
Venkatesh Bhat makes Onion Chutney is a easy South Indian recipe that serves 4. 150 calories per serving. Recipe by Venkatesh Bhat's Idhayam Thotta Samayal on YouTube.
Prep: 14 min | Cook: 3 min | Total: 22 min
Cost: $34.03 total, $8.51 per serving
Ingredients
- 150 g Fresh Grated Coconut (white flesh only, grated from the larger half of a mature coconut)
- 50 g Roasted Gram (Chana Dal) (dry roasted, adds body and reduces wateriness)
- 3 pieces Green Chillies (light coloured, medium spiciness; break in half before adding)
- 20 g Ginger (peeled and cut into small pieces)
- 0.75 tsp Salt (about a quarter teaspoon for coconut chutney; adjust to taste)
- 60 ml Water (room temperature) (approximately 1/4 tumbler, used for grinding coconut chutney)
- 150 g Onion (peeled, roughly chopped; about 2 medium onions)
- 5 pieces Byadagi (Mangalore) Red Chillies (mild, bright red; essential for authentic colour)
- 15 g Tamarind Pulp (use sparingly; adjust sourness to taste)
- 35 g Jaggery (adjust sweetness; can use 30‑40 g as per preference)
- 20 g Coconut Pieces (small chunks, 4 pieces; no need to grate for onion chutney)
- 1.5 tsp Salt (onion chutney) (about half a spoon, adjust to taste)
- 120 ml Water (room temperature) (approximately 1/2 tumbler, used for grinding onion chutney)
- 30 ml Coconut Oil (2 tbsp for tempering both chutneys)
- 1 piece Red Chillies (whole) (cut into pieces for tempering)
- 0.75 tsp Mustard Seeds (about 3/4 tsp, add to hot oil)
- 0.5 tsp Urad Dal (split black gram) (add after mustard seeds, fry till golden brown)
- 5 sprigs Curry Leaves (add at end of tempering)
Instructions
Grate Fresh Coconut
Using a fine grater, grate only the white flesh of the larger half of a mature coconut, avoiding the brown shell.
Time: PT2M
Add Coconut Chutney Base Ingredients
Place the grated coconut, 50 g roasted gram, 3 broken green chillies, 20 g ginger pieces, 1/4 tsp salt and 60 ml room‑temperature water into the mixer jar.
Time: PT1M
Grind Coconut Chutney
Blend on the slow/first speed for 1–1.5 minutes until a coarse paste forms. Stop the mixer before it heats up.
Time: PT2M
Transfer Coconut Chutney
Spoon the coconut chutney into a serving bowl.
Time: PT0.5M
Prepare Onions
Peel two medium onions (≈150 g) and roughly chop them; they will be ground later.
Time: PT2M
Add Onion Chutney Ingredients
Into the same mixer, add the chopped onions, 5 Byadagi red chillies, a small piece of tamarind pulp, 35 g jaggery, 4 coconut pieces, 1.5 tsp salt, and 120 ml water.
Time: PT1M
Grind Onion Chutney
Blend on low speed for 1.5–2 minutes until a coarse, uniformly coloured paste is achieved. Stop before the motor gets hot.
Time: PT2M
Transfer Onion Chutney
Move the onion chutney to a separate bowl.
Time: PT0.5M
Prepare Tempering (Seasoning)
Heat 30 ml coconut oil in a small pan over medium flame. Add the cut red chilli, then 0.75 tsp mustard seeds. When they start to pop, add 0.5 tsp urad dal and fry until golden brown. Finally, toss in the curry leaves and turn off the heat.
Time: PT3M
Temperature: medium flame
Finish and Garnish
Divide the hot tempering equally between the two chutney bowls, stir gently, and garnish each with a whole red chilli piece on top.
Time: PT1M
Serve
Serve the coconut and onion chutneys alongside idly, dosa, pongal or any South Indian breakfast item.
Time: PT0.5M
Nutrition Facts
- Calories
- 150
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 7 g
- Fiber
- 3 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free, Nut‑Free
Allergens: Coconut, Mustard, Legumes (roasted gram, urad dal)
Ingredient Substitutions
- Instead of Fresh Grated Coconut: Frozen grated coconut (quality will be lower)
- Instead of Roasted Gram (Chana Dal): Roasted peanuts (different flavor)
- Instead of Green Chillies: Serrano chilies, Jalapeño (milder)
- Instead of Ginger: Fresh galangal (different flavor)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Onion: Shallots (milder)
- Instead of Byadagi (Mangalore) Red Chillies: Kashmiri red chilli powder (for colour only)
- Instead of Tamarind Pulp: Lemon juice (different flavor)
- Instead of Jaggery: Brown sugar, Palm sugar
- Instead of Coconut Pieces: Desiccated coconut (re‑hydrate)
- Instead of Salt (onion chutney): Sea salt
- Instead of Coconut Oil: Sesame oil, Vegetable oil
- Instead of Red Chillies (whole): Dried red chilli flakes
- Instead of Mustard Seeds: Yellow mustard seeds
- Instead of Urad Dal (split black gram): Chana dal (different texture)
- Instead of Curry Leaves: Bay leaf (different flavor)
Equipment Needed
- Mixer (hand or stand)
- Mixing Bowl
- Small Frying Pan
- Grater
- Knife
- Cutting Board
- Spatula or Spoon
- Measuring Cups & Spoons
- Serving Bowl(s)
- Lid for Mixer
Critical Steps — Do Not Skip
- Grind coconut chutney to a coarse texture without overheating the mixer
- Grind onion chutney until the bright red colour is uniform and the mixture stays coarse
- Temper the seasoning: wait for mustard seeds to pop and urad dal to turn golden before adding curry leaves
Chef Tips from the Video
- Freshly grated coconut gives the best colour and aroma; frozen coconut releases oil and looks dull.
- Roasted gram not only thickens the coconut chutney but also adds a subtle nutty flavor.
- Byadagi chillies are essential for the authentic deep red colour of the onion chutney.
- Temper the spices in coconut oil for a true South Indian flavor profile.
- If you prefer a smoother texture, blend a few seconds longer, but beware of heating the mixture.
Troubleshooting
Chutney is too watery
Add a few more roasted gram or a small handful of grated coconut and re‑blend; reduce water next time.
Chutney is too thick
Add a little more room‑temperature water, a tablespoon at a time, until desired consistency is reached.
Excessive heat from mixer makes chutney oily
Use the mixer on the lowest speed and stop after 1‑1.5 minutes; alternatively, use a traditional stone grinder for raw ingredients.
Storage
Refrigerator: Store each chutney in an airtight container for up to 2 days
Freezer: Freeze in portioned containers for up to 1 month; thaw in refrigerator before use
Room temperature: Best consumed the same day; can sit at room temperature for up to 2 hours
Make-Ahead Tips
- Grind both chutneys up to step 8 and store in the fridge; reheat tempering just before serving
- The tempering can be prepared ahead and kept warm in a small covered pan for up to 30 minutes
Frequently Asked Questions
What is the cultural significance and history of Coconut Chutney and Onion Chutney in South Indian cuisine?
Coconut chutney and onion chutney are staple condiments in Tamil Nadu, Kerala and neighboring states, traditionally served with idly, dosa and pongal. They reflect the region’s reliance on coconut, rice, and locally grown chilies, and have been prepared in households for generations as a quick, flavorful side.
What are the traditional regional variations of coconut chutney in Tamil cuisine?
In Tamil Nadu, coconut chutney may include roasted chana dal, urad dal, or even a pinch of tamarind for tanginess. Some families add green chilies and curry leaves, while coastal versions may use raw coconut with minimal spices for a milder taste.
How is onion chutney traditionally served in Chennai’s breakfast culture?
Onion chutney, often called 'Eerulli Chutney', is served alongside idly, dosa, and upma in Chennai. It is typically tempered with mustard seeds, urad dal and curry leaves, and enjoyed fresh for its sweet‑sour‑spicy balance.
What occasions or celebrations feature coconut and onion chutneys in South Indian households?
These chutneys appear at daily breakfast, festive meals like Pongal, and special occasions such as temple festivals and wedding feasts where a variety of chutneys are laid out as part of the spread.
What authentic ingredients are essential for traditional South Indian coconut chutney versus acceptable substitutes?
Authentic coconut chutney uses freshly grated coconut, roasted gram, green chilies, ginger, and curry leaves. Substitutes like frozen coconut or roasted peanuts can be used, but they alter texture and flavor, making the chutney less authentic.
What other South Indian dishes pair well with these coconut and onion chutneys?
They complement idly, plain dosa, rava dosa, neer dosa, pongal, upma, and even rice dishes like lemon rice or curd rice, providing a fresh contrast to the starches.
What makes the combination of coconut and onion chutneys special in South Indian cuisine?
Together they offer contrasting flavors—cool, creamy coconut versus tangy, sweet‑spicy onion—creating a balanced palate that enhances the taste of staple breakfast items and showcases the region’s diverse spice palette.
What are the most common mistakes to avoid when making coconut chutney and onion chutney at home?
Common errors include over‑grinding which heats the mixture, using frozen coconut that makes the chutney oily, adding too much water leading to runny consistency, and rushing the tempering so mustard seeds don’t pop fully.
Why does this recipe use a mixer instead of a traditional stone grinder for the chutneys?
The mixer reduces cleaning time in the morning and, when used on low speed for a short period, prevents the heat that a stone grinder can generate, preserving the fresh raw flavor of the ingredients.
Can I make these chutneys ahead of time and how should I store them?
Yes, grind both chutneys up to step 8 and refrigerate in airtight containers for up to 2 days. Reheat the tempering just before serving and stir it into the chilled chutney for fresh flavor.
What does the YouTube channel Venkatesh Bhat’s Idhayam Thotta Samayal specialize in?
The YouTube channel Venkatesh Bhat’s Idhayam Thotta Samayal focuses on authentic South Indian home cooking, sharing simple yet detailed recipes for breakfast, tiffin items, batters, and traditional condiments like chutneys and sambar.
Last updated: September 6, 2026
