Kande Tamboli (Coconut Chutney with Onions)

I grew up eating Idlis and Dosas for breakfast. Konkani food, a coastal Cuisine has shades of both South Indian and Maharashtrian food. Pohe called as Phovu in Konkani, Uppit or Upma are also part of our breakfast. My Mom made sure that we enjoy something different everyday, even in terms of chutney. This coconut chutney with red chilies called as Kande Tamboli in Konkani is my favorite with Idlis.
 
Ingredients:
Grated Coconut - 1 cup
Dry Red Chillies (Byadagi) - 6
Tamarind/Chinch/Chincham Paste - about 1/4 tsp
Finely chopped Red Onions - 2 tbsp
Salt

How to prepare Coconut Chutney:
Grind grated/shredded coconut, red chillies, tamarind, salt to a fine or a slightly coarse paste. I prefer mild Byadagi variety of dry red chillies which are well known in Maharashtra and Karnataka for their color. Add finely chopped onions just before serving. If you don't like raw onions, add 1/4 tsp asafoetida or hing. Both versions taste great with idlis and dosas.