ONION CHUTNEY

RED ONION CHUTNEY

Bypadmakmurthy
ONION CHUTNEY
ONION CHUTNEY, as the name suggests is made with red chilies and onions. This chutney goes with all types of ROTTI, CHAPATHI, PLAIN PARATHAS, IDLY, DOSAS, AND ALSO WITH RICE. 
This ONION CHUTNEY is very tasty, tangy, and spicy, which is the ultimate after a long period of sickness, to change the taste of the tongue.

INGREDIENTS NEEDED FOR ONION CHUTNEY

  1. Onion -1 big or 2 medium in number
  2. Fried grams or puffed chana- 1/2 cup
  3. Fresh coconut pieces-1/2 coconut
  4. Red chilies-8 to 10 numbers
  5. Curry leaves-12 -15 numbers
  6. Coriander leaves-handful
  7. Tamarind-1/2 lemon size ball
  8. Table salt-1 small teaspoon
  9. water -for grinding chutney
  10. Oil 1/2- tablespoon
  11. (ginger and garlic are optional)
IMG 2255

PREPARATIONS NEEDED FOR ONION CHUTNEY

  1. Firstly cut the coconut into small pieces.
  2. Remove the outer cover of the onion and cut it into medium-sized pieces.
  3. wash a handful of coriander leaves and curry leaves.
  4. Clean the tamarind and keep it ready. (remove stem, outer skin, and seeds if any). Soak in water.
  5. Remove the tip of the Red chilies .

.METHOD OF MAKING ONION CHUTNEY

  1. Keep a frying pan to heat on a low flame.
  2. When hot put 1 teaspoon of oil 
  3. Add red chilies to it and roast till it is crispy.
  4. Then put fried grams, and fry for 1 minute
  5. Now put the cut onion and saute till a little soft. (this process removes the extra water content from the onion.)
  6. Lastly, add curry leaves to it.
  7. COOL BEFORE PUTTING INTO MIXER GRINDER
  8. Put all the ingredients in the mixer jar and grind a little coarsely. (add salt, tamarind extract, and water as needed for the mixer to run.)
INGREDIENTS FOR GARNISHING
  • Oil -1.5 tablespoon
  • Mustard seeds-1 teaspoon
  • Hing-peanut size
  • Urad dal-1 tablespoon
  • Curry leaves-6-8 numbers
IMG 1627

GARNISHING METHOD

  1. Take a small fry pan. Heat on a low flame.
  2. Add 1.5 tablespoons of oil when hot add mustard seeds to it.
  3. After the seeds crackle add hing.
  4. Add urad dal and when it turns a golden color, turn off the flame.
  5. Immediately add curry leaves to it.
  6. Pour the garnishing on the chutney. Mix and serve.
IMG 2256
SPICY, TANGY, TASTY, YUMMY ONION CHUTNEY IS READY TO SERVE
THE LINK TO ONE MORE CHUTNEY CAN BE SEEN BELOW:-

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