Spring Onion Chutney

Spring Onion Chutney

Added to 7 cookbooks   This recipe has been viewed 24630 times

This chutney is very versatile as it can be used as a spread, dip and goes well with idli and dosa. It can also be mixed with rice and had as a meal. It has all the health benefits of spring onion and can be very deceptive as it's difficult to identify the spring onion in it.

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Spring Onion Chutney recipe - How to make Spring Onion Chutney

Preparation Time:    Cooking Time:    Total Time:     2Makes 1 to 2 servings
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1 cup spring onion greens
5-6 green chillies , roughly chopped
3/4 tsp tamarind (imli) pulp
3 to 4 tsp roasted chana dal (daria)
1 tbsp freshly grated coconut
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
salt to taste
  1. In few drops oil, sauté the spring onion greens and remove.
  2. Roast the bengal gram lightly in few drops oil till you get a nice aroma and remove.
  3. Lightly roast the coconut, this will prevent quick spoilage of the chutney.
  4. Chop the chillies roughly and then grind together the spring onion greens, roasted bengal gram, coconut and tamarind pulp using a little water.
  5. Heat the remaining oil and splutter the mustard seeds and add 1tsp bengal gram and let it turn golden in colour.
  6. Pour the tempering on the chutney.
  7. Refrigerate till you use.

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This recipe was contributed by Pari_ Vasisht on 07 May 2012
A passionate food blogger, I love to try fusion food. I find baking therapeutic and love to bake and...

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