Dec 10, 2010

ONION CHUTNEY





























We had a nice tangy tomato chutney at the restaurant last weekend. I liked the tangy taste and wanted to try it out at home.

Since i was running low on tomato, decided to make a onion version. Turned out nice.


For the toamto version add 1 cup of chopped tomato instead of tamarind juice. Decrease the amount of onion to 1/2 cup and add 5-6 chopped garlic pods
for additional flavour.




Oil -- 2-3 tablespoon
Fenugreek seeds -- 1/4 teaspoon
Cumin seeds -- 1 teaspoon
Mustard seeds -- 1 teaspoon
Chili flakes -- 1 teaspoon
Onion -- 1 cup
Tamarind juice(thick) -- 3-4 tablespoons
Jaggery -- 1/8 cup
Chili powder -- 1 teaspoon
Salt to taste


Heat the oil in a pan. Add fenugreek, cumin, mustard seeds, and let splutter. Add the chili flakes and fry for a minute.

Add onion to the pan and saute till the onions are tender and lightly browned.

Now add the tamarind juice, jaggery, chili powder, and salt and cook it for a 5 minutes on low flame.

Serve with paratha or dosa.

13 comments:

  1. nice kind of chutney.Looking great...I will also try

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  2. wow great clour...very tempting..
    Biny

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  3. Tempting chutney..so colorful and yum.

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  4. Nice recipe vanishri...love the color of the chutney

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  5. Tempting chutney, u have a nice space and happy to follow u :):)

    Chitchat

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  6. It has to be said that I am a chutney FREAK!I I love it. In any form. Onion, tomato, chilli, mango! This recipe sounds delicious!

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