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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Preparation Time:    Cooking Time:     Makes 1 cup
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1/4 cup chopped coriander (dhania)
1 cup chopped onions
7 tsp oil
1/4 cup urad dal (split black lentils) , soaked for 15 minutes and drained
1/4 tsp asafoetida (hing)
1 tbsp tamarind (imli) pulp
4 whole dry kashmiri red chillies , broken into pieces
salt to taste
1/2 tsp mustard seeds ( rai / sarson)

  1. Heat 6 tsp of oil in a broad non-stick pan, add the urad dal and sauté on a medium flame for 2 to 3 minutes.
  2. Add the onions, asafoetida, tamarind pulp, 2 red chillies and salt and sauté on a medium flame for another 2 minutes. Keep aside to cool slightly.
  3. Add the coriander and blend in a mixer using ¼ cup of water to a coarse paste. Keep aside.
  4. Heat the remaining 1 tsp of oil in a small non-stick pan and add the mustard seeds.
  5. When the seeds crackle, add the remaining red chillies and sauté on a medium flame for a few seconds.
  6. Pour the tempering over the prepared chutney and mix well.
  7. Serve immediately or store refrigerated in an air-tight container and use within a day.

RECIPE SOURCE : Idlis & DosasBuy this cookbook
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 on 19 Aug 14 12:25 PM

Unusual traditional chutney recipe with less of coriander and more of other ingredients. Tastes really good.