Thursday, January 13, 2011

Onion Chutney

Other names - Vengaya Chutney / Ulli Chutney / Pearl onion Chutney

Prep Time: 15 min

Serves: 3

  1. Onions - 3 medium sized
  2. Whole dry red chillies - 2
  3. Cumin seeds - 1/2 tsp
  4. Whole urad dhal - 1 tbsp
  5. Salt - to taste
  6. Tamarind extract - 1 to 2 tbsp
  7. Gingelly oil - 1 tsp + 1 tsp
  8. Water - 1/4 cup
For seasoning
  1. Gingelly oil - 1 tsp
  2. Mustard seeds - 1/2 tsp
  3. Curry leaves - few
  1. Peel, wash, pat dry & dice the onions.
  2. Heat a tsp of oil in a wok, add whole urad dal and saute until golden brown; set aside to cool.
  3. In the same wok, add cumin seeds; saute until they splutter; set aside to cool.
  4. Next add the whole dry red chillies and saute for a min or two; set aside
  5. Add another tsp of oil in the wok, add the diced onions and saute for about 3 to 4 min; switch off gas; allow to cool.
  6. Initially grind the urad dal, cumin seeds and red chillies to a fine powder.
  7. Add the sauteed onions, salt, tamarind extract, water and grind to a smooth paste.
  8. Heat a tsp of oil in tadka ladle, add mustard seeds and let them splutter.
  9. Add curry leaves saute for few sec & switch off gas.
  10. Add the seasoning to the chutney and mix well
  11. Serve with tomato dosa, idly, dosa varieties, chapathis, phulkas, rotis & parathas.
  • Always use the small dry grinding jar of the mixie to prepare chutneys.
  • The chutney tastes great when prepared with pearl onions.

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