ONION CHUTNEY
Red chilli chutney is a good combination for dosa and idly.
It can be kept for 2 to 3 days.
Makes :
1 Mini Jar
Preparation Time :
Cooking Time :
Preparation Method :
- Peel the onion and garlic.
- Grind the red chillies, tamarind, ginger, garlic, onions and salt in a mixie.
- Heat a kadai with oil and tamper with mustard seeds, fenugreek and curry leaves.
- Put in the ground red chilli paste and turmeric powder to it and fry well.
- Fry till the raw smell goes and it gets a thick chutney form.
- Remove from flame.
INGREDIENTS
- 1 teaspoon Mustard seeds
- 1 teaspoon Fenugreek
- 15 Red chillies
- 200 grams small onions
- 5 pods garlic
- Few curry leaves
- 1 small gooseberry size tamarind
- 1 inch ginger
- 1 teaspoon turmeric
- Salt
- 50 ml Gingelly oil
4 comments for “Onion Chutney”
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