Onion kara chutney recipe

Spicy yummy chutney goes well with idli, dosai, yogurt rice. It stays fresh for a week.

By
Tamil Cuisine  -  VegetarianChutney (entree)
Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Chopped Onion - 1 big
  2. Dry chili - 12 to 15
  3. Tamarind - goose berry size or tamarind paste 1/2 teaspoon (tsp.)
  4. Oil - 1 teaspoon (tsp.)
  5. Salt - as needed
  6. ----------------------------------
  7. -- For tempering ---
  8. ----------------------------------
  9. Sesame oil - 3 tablespoon (tbsp.)
  10. Mustard seed - 1/4 teaspoon (tsp.)
  11. Curry leaf - 4 count
  12. Asafoetida powder - 1/4 teaspoon (tsp.)

PREPARATION:

  1. Dry roast dry chili for a minute.
  2. Heat oil in a pan and sauté the chopped onion until they become translucent. Cool this to room temperature.
  3. Grind onion, dry chili, tamarind, salt into a thick paste by adding water if needed. Transfer to this to a bowl.
  4. In a pan heat sesame oil add mustard seeds, asafoetida powder, curry leaf. Once the mustard seed stop splattering add the chutney in the bowl. Mix well and serve.

NOTES:

  1. Cooking time: 15 minutes
  2. If the chutney is too hot cook with more oil this will reduce the effect of spice.



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