Piyava Gojju (Tangy, spiced onion chutney/dip); Meatless Monday

Chutneys and dips form such an integral part of the Indian cuisine, especially so with the South Indian cuisine. No meal is complete without the presence of a chutney or gojju. Gojju is another Indian terminology for chutney or dip. We like it for breakfast to dip our dosas and idlis; we like it with our lunch and dinner to spice up the meals.

The plethora of chutneys available are amazing. You could make chutneys out of almost any vegetable. Today, I am bringing to you Piyava gojju as they call it in Konkani language. Piyavu means onion and gojju means chutney. So, Piyava Gojju literally translates into Onion chutney.

This recipe makes me nostalgic. It brings back memories of the times I spent in my aunt's home and her mother ( Indira mai) would make it to go with Paan polo or Neer dose. Till date, I think Indira Mai makes the best Piyava chutney. The spicy, tangy onion chutney makes for a perfect dip for the bland panpolo. It is also perfect for dinner with kanji. If you still have leftover chutney, you can use it as a marinade.This recipe is courtesy Mrs. Indira Pai.

Servings: 4-6

Ingredients:

Onion: 1, medium-sized
Red chillies: 2
Coconut oil: 2 drops
Tamarind : marble-sized if using dried; 1/4 tsp if using pulp.
Salt: to taste
Water: 1/4 cup

Method:

Roast the red chillies in 1-2 drops of oil. Grind this with tamarind and water to a fine paste in a blender/food processor.

Roughly chop the onions. Add the chopped onions and salt to the blender/food processor. Pulse once or twice.

Remove from the blender.

Serve with dosas/crepes/ meals of your choice.

Stays fresh in the refrigerator for a couple of days.

Enjoy!

I am bringing this to Throwback Thursday, Saucy Saturday and Angie's Fiesta Friday where Josette @ thebrookcook and Lily @ little sweet baker are co-hosts. I know I am a little late for the party but I was busy having a birthday party for my daughter.