Onion Chutney

I was to leave for Switzerland that week and was busy emptying up my vegetables stored in the fridge :). On the night we were to leave I was left only with onions and some coconut. I was googling for onion chutney and saw this recipe and made it immediately. This is a spicy Andhra chutney that went super well with Idlis. :)

Onion Chutney

Ingredients

Recipe Reference - Adapted from Cooking with Pedatha

Spice Level - Quite Spicy
Serves - 4

Onions - 3 Large , roughly chopped
Dry Red chilli - 6
Ginger - 1 inch piece
Thick Tamarind juice - 2 Tbsp
Grated Coconut - 2 Tbsp
Jeera - 1 Tbsp
Urad dal - 1 Tbsp
Fenugreek - 1 Tspn
Mustard - 1 Tbsp
Hing - a pinch
Salt - as per taste
Oil - 2 Tbsp

To temper

Oil - 1 Tbspn
Curry Leaves - 1 Sprig
Mustard - 1 Tspn

Method

Heat oil in a pan. Add hing, mustard seeds,jeera,urad dal and fenugreek and let it roast. Add the dry red chillies and saute until it turns a dark shade. Now throw in the onions and ginger and saute till they are done well. Add in the grated coconut , saute for a minute and switch off flame.

Cool and blend with the tamarind juice and little bit of water. Transfer to the serving bowl.Add salt and mix well.

Heat oil in a tadka ladle, add mustard, let it splutter and add curry leaves. Switch off flame. Pour this tempering over the chutney. Mix well.Serve with idlis/dosai :)


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Milagai Chutney

This Onion-Tomato-Coriander-Chilli cutney often comes to my resuce when i want to rustle up a really quick absolutely delicious side dish for dosai/idli/paniyaram/appam/adai and so on - an accompaniment with almost any "batter" based dish.

Milagai chutney

Ingredients

Onions - 3 big chopped roughly
Tomato - 2 chopped roughly
Red Chilli - 3
Coriander leaves - a handful
Mustard seeds- 1 tspn
Urad Dal - 1 tspn
Oil - 2 tspn
Salt - as per taste

To Temper

Mustard seeds - 1 tspn
Urad dal - 1 tspn
Curry leaves - 1 sprig
Oil - 2 tspn

Method

Heat oil in a pan. Add the mustard seeds, and when they crackle, add the urad dal. When the urad dal turns brown, add the onions and saute it just until its about to turn brown. Now add in the chopped tomato and salt and saute it till it becomes soft and gives out its juice. Add the coriander leaves and red chilli, and saute for a minute or two and switch off flame. Cool it and blend into a fine or coarse paste in the mixer. Transfer this to a serving bowl.

Now heat oil in the same pan and add  the given ingredients under "To Temper". Pour this over the chutney. Serve hot with idli/dosai

We had them with godhumai[wheat] dosai's for dinner. :)

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