Onion Chutney

I was to leave for Switzerland that week and was busy emptying up my vegetables stored in the fridge :). On the night we were to leave I was left only with onions and some coconut. I was googling for onion chutney and saw this recipe and made it immediately. This is a spicy Andhra chutney that went super well with Idlis. :)

Onion Chutney

Ingredients

Recipe Reference - Adapted from Cooking with Pedatha

Spice Level - Quite Spicy
Serves - 4

Onions - 3 Large , roughly chopped
Dry Red chilli - 6
Ginger - 1 inch piece
Thick Tamarind juice - 2 Tbsp
Grated Coconut - 2 Tbsp
Jeera - 1 Tbsp
Urad dal - 1 Tbsp
Fenugreek - 1 Tspn
Mustard - 1 Tbsp
Hing - a pinch
Salt - as per taste
Oil - 2 Tbsp

To temper

Oil - 1 Tbspn
Curry Leaves - 1 Sprig
Mustard - 1 Tspn

Method

Heat oil in a pan. Add hing, mustard seeds,jeera,urad dal and fenugreek and let it roast. Add the dry red chillies and saute until it turns a dark shade. Now throw in the onions and ginger and saute till they are done well. Add in the grated coconut , saute for a minute and switch off flame.

Cool and blend with the tamarind juice and little bit of water. Transfer to the serving bowl.Add salt and mix well.

Heat oil in a tadka ladle, add mustard, let it splutter and add curry leaves. Switch off flame. Pour this tempering over the chutney. Mix well.Serve with idlis/dosai :)


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