Coriander - Onion Chutney


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Both coriander and onion have a strong flavour and aroma, that come together well in this chutney. Tamarind and a selection of spices like asafoetida and red chillies add to the pungency, making sure that the coriander-onion chutney really kindles your gastronomic juices.

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Makes 1 servings
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  1. Wash and soak the dal for 15 minutes.
  2. Heat the oil in a pan, add the soaked dal and fry till it browns lightly.
  3. Add the onion, asafoetida, tamarind pulp, red chillies and salt and fry for a few minutes. Cool and keep aside.
  4. Put the dal and onion mixture and the coriander into a blender. Add 1/4 cup of water and grind to a coarse paste.
  5. Prepare the tempering by heating the oil in a pan, adding the mustard seeds and frying till they crackle. Add the red chillies and fry for a few seconds and then pour the tempering over the chutney. Mix well.
  6. Refrigerate and use as required.
RECIPE SOURCE : Idlis & DosasBuy this cookbook
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