THE Onion Chutney:
THE onion chutney recipe you can’t get enough of. The chutney you dream of, the chutney you have come across over and over again at restaurants. A recipe which is homely, simple as also delicious.
It was dosa(south Indian rice & lentil pancake) time, this time round. I decided on kid sized dosas for the kids. Roti (Indian flat bread) for us followed by onion chutney with rice. The chutney itself being smooth and velvety with the sweetness of the onions and the jaggery alongside the hit from the red chilies, just delightful with rice. A quick curd rice (natural yogurt with rice) would cleanse the palate and complete the meal.
Needing just 5 main ingredients, allowing longer shelf life (in the fridge!) as compared to other chutneys; no further invitation being needed, I got started.
onions – 2 (i used white onions)roughly chopped
dehusked split black gram – 1 tbsp (urad dal)
milder red chilies – 2 (Kashmiri variety)
spicy red chili – 1 (use as per taste)
tamarind pulp – 2 tsp
jaggery – 1 tsp
mustard seeds – 1/2 tsp
oil 2 tsp
salt to taste
heat 1 tsp oil in a pan. add dehusked split black gram. saute for 10 seconds
add in roughly chopped onion, red chilies, tamarind pulp. saute until the dals turn slightly brown
switch off the heat. add the jaggery. mix. this will melt in the heat of the pan
transfer all the contents onto a platter to cool
once cooled grind this entire mixture to form a smooth paste adding salt to taste and small amount of water
transfer the paste to a bowl
in the same pan as used above, heat the other 1 tsp of oil, add mustard seeds and allow them to splutter. now add the ground paste and cook for 2-4 minutes until it thickens and the raw smell of the onions disappear
serve with idli/dosa/chapati/roti/hot rice etc