Onion Chutney

Onion Chutney

I am a huge fan of chutneys. The quantity of my food intake depends on the chutneys available at homeJ. Chutneys that are coarsely grinded on the traditional Masala stone are awesome. But unfortunately many of us cannot manage with this procedure and hence have depend on our food processors. But something is better than nothing right? So we can happily adjust with chutneys made by food processors.

Onion chutney is one of my favourites because it goes well with Idly, Dosa, Poori, Rice what not? Its tangy and sweet taste tickles the taste buds along with the pungent smell of the onions. This recipe is very simple and easy to prepare.

Onion Chutney
Onion Chutney

Let us check the recipe of Onion Chutney now

Ingredients:

Onion Chutney Ingredients

Onions: 3 Medium Sized

Tamarind: Gooseberry sized Soaked in water

Jaggery: 2 spoons grated

Chilli Powder: 1 ½ tsp. or according to desired spice levels

Salt: To taste

For Tempering

Bengal Gram (Chana Dhal): 1 tsp.

Mustard and Cumin Seeds: 1 spoon each

Asafoetida:  A pinch

Turmeric powder: A pinch

Red Chillies: 1-2 broken into half

Curry Leaves: A few

Oil: 1 Tsp.

Method:

  • Grind all the ingredients except the ones described under tempering to fine/coarse paste according to your taste. There is no need to add water to grind it as the moisture within the onions itself is enough
  • Heat oil in a moderately deep pan and add chana dhal and fry for few seconds
  • Now add tempering seeds, followed by Curry Leaves, Red chillies and asafoetida and Turmeric Powder

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  • Now add the onion chutney paste into the tempering and mix well
  • Fry this mixture until the oil starts separating. By this time the raw smell of the onion chutney goes off
  • Serve this yummy Onion Chutney along with any Breakfast/Roti/Lunch
Onion Chutney
Recipe Type: Chutney
Cuisine: Indian
Author: Krish
Onion chutney : sweet, Tangy and Spicy onion chutney ready in minutes
Ingredients
  • Onions: 3 Medium Sized
  • Tamarind: Gooseberry sized Soaked in water
  • Jaggery: 2 spoons grated
  • Chilli Powder: 1 ½ tsp. or according to desired spice levels
  • Salt: To taste
  • For Tempering
  • Bengal Gram (Chana Dhal): 1 tsp.
  • Mustard and Cumin Seeds: 1 spoon each
  • Asafoetida: A pinch
  • Turmeric powder: A pinch
  • Red Chillies: 1-2 broken into half
  • Curry Leaves: A few
  • Oil: 1 Tsp.
Instructions
  1. • Grind all the ingredients except the ones described under tempering to fine/coarse paste according to your taste. There is no need to add water to grind it as the moisture within the onions itself is enough
  2. • Heat oil in a moderately deep pan and add chana dhal and fry for few seconds
  3. • Now add tempering seeds, followed by Curry Leaves, Red chillies and asafoetida and Turmeric Powder
  4. • Now add the onion chutney paste into the tempering and mix well
  5. • Fry this mixture until the oil starts separating. By this time the raw smell of the onion chutney goes off
  6. • Serve this yummy Onion Chutney along with any Breakfast/Roti/Lunch

 

 

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