How to make Onion Red Chilli Chutney -
Onion and fresh red chilli chutney.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Onions (प्याज़ ), Red Chillies (लाल मिर्च )
Cuisine : Maharashtrian
Course : Pickles, Jams and Chutneys
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For more recipes related to Onion Red Chilli Chutney checkout Onion Tamarind Chutney, Venkaya Thovaiyal. You can also find more Pickles, Jams and Chutneys recipes like Cheese and Herb Dip Apple aur Ginger ki Chutney Goan Chilli Pickle Methia Keri
Onion Red Chilli Chutney Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Onion Red Chilli Chutney Recipe
Onions quartered 4 medium
Red Chillies 4
Tamarind pulp 2 tablespoons
Salt to taste
Turmeric powder a pinch
Sugar 1/2 teaspoon
Oil 1 teaspoon
Mustard seeds 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Split Bengal gram (chana dal) 1/2 teaspoons
Split black gram skinless (dhuli urad dal) 1/2 teaspoon
Method
Step 1
Put red chillies in a mixer jar.
Step 2
Add onions, tamarind pulp, salt, turmeric powder and sugar and grind to a coarse paste. Transfer into a bowl.
Step 3
Heat oil in a small non-stick pan, add mustard seeds and cumin seeds and when they begin to splutter add Bengal gram, black gram and sauté till they turn light brown in color.
Step 4
Add the tempering to the onion mixture and mix well.
Step 5
Serve at room temperature.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
