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  • rakhiswales

ONION CHUTNEY

Updated: Dec 19, 2019

A hot and sweet chutney for dosas.

I grew up in the south of India, and every now and then my tastebuds demand a trip back home. I’m a big fan of dosas, with their crisp outsides and soft, fluffy insides. But what makes dosas really special are the variety of chutneys they are served with. This is an homage to one of them. This onion chutney is a little bit sweet, salty, tart and has just enough heat to keep you on your toes.


Ingredients
Bengal Roasted Gram

Onion: 1 large, diced

Curry leaves - 2

Green chilli: 1 large

Tamarind: 1/2 inch piece

Ginger: 1/4 inch piece

Garlic: 1 -2 cloves

Oil: 1 tbsp

Bengal roasted gram: 2 tbsp

Mustard seeds: 1 tsp

Asafoetida: A pinch

Salt: To taste


Preparation
  1. Sauté the curry leaves, green chilli, ginger, garlic and onion (in that order) in half the oil, till the onions turn translucent.

  2. Put the sautéed onions, tamarind, Bengal roasted gram into a mixer and grind to an almost smooth paste.

  3. Season with salt.

  4. In a small pan, heat the rest of the oil.

  5. Add the mustard seeds. When they sputter, add the pinch of asafoetida.

  6. Take the tempering (mustard and asafoetida) off the flame immediately and pour it on to the onion paste.

  7. Mix well and serve with idli or dosa.

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