Add the thinly sliced onions and dry red chilies and sautT, till the onions turn golden brown in colour.
:- The more you sautT, the more tastier it is.
Finally, when done, switch off the flame and allow it to cool.
Grind it along with salt in a mixer grinder.
:- Do not add water at all.
Transfer the contents onto a serving bowl and top it with coconut oil.
This might require a lot of oil as the mixture tends to absorb it as it is poured in. So, if you are too health conscious, this might not be the chutney for you .. or u cud also compromise by adding a little amount of oil. As they say, we live to eat and not eat to live... isn't so?
Happy cooking !!!!
*** You can also substitute Onion with Shallots or Kunjulli/Cheriya ulli/Sambhar onions/Button onions. But if you getting late for work and don’t have enough time to do the extra work of peeling those shallots, then u can unquestionably go for large onions. Well….honestly…I don’t… so I usually make with larger ones…easy to make…and tasty too…:) And now for those who r wondering why there is no mention of any sweet ingredient and yet the name relates to that, well…let me tell you that this chutney is hot coz of dry chilies and sweet coz of the onions. So make sure you do not add too much chilies to suppress the sweetness. If you do so, it would taste as the usual Onion chutney…