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Onion Garlic Chutney
Main ingredients | Shallots, Garlic, Cumin seeds, Fenugreek seeds, Pandi dried red chillies, Green chilli, Asafoetida, Scraped fresh coconut, Fresh coriander leaves, Fresh mint leaves, Ghee, Mustard seeds, White sesame seeds, Curry leaves |
Cuisine | Indian |
Course | Pickle Jams Chutneys |
Prep time | 10-15 minutes |
Cook time | 5-10 minutes |
Serve | 4 |
Taste | Spicy |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 1 cup shallots
- 8-10 garlic cloves
- 1½ tablespoons oil
- 1 teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds (methi dana)
- 3 pandi dried red chillies
- 1 green chilli
- A pinch of asafoetida
- Salt to taste
- ½ cup scraped fresh coconut
- 8-10 sprigs of fresh coriander leaves
- 20-25 fresh mint leaves
- 1 tablespoon ghee
- ½ teaspoon mustard seeds
- ½ teaspoon white sesame seeds
- 8-10 curry leaves
- Fried curry leaves for garnish
- Dosas for serving
Method
- Heat oil in a shallow non-stick pan, add cumin seeds and once they start to change colour, add fenugreek seeds, pandi chillies, green chilli, asafoetida, garlic and shallots and mix well. Sauté for 1 minute
- Add salt and sauté till the shallots turn golden brown in colour. Take the pan off the heat and allow to cool.
- Put coconut in a blender jar, add coriander leaves, mint leaves, onion mixture, ¼ cup water and salt and grind to a fine paste. Transfer into a serving bowl.
- For tempering, heat ghee in a small non-stick pan, add mustard seeds and once they start to splutter, add white sesame seeds and curry leaves and mix well.
- Add this tempering to the ground mixture and mix well.
- Garnish with fried curry leaves and serve with dosa.
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