Coriander Onion Chutney
by Tarla Dalal
Added to 979 cookbooks
This recipe has been viewed 79193 times
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.
Serve with South Indian snacks.
- 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.
- 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.
- Once cooled, put it in the mixer along with the coriander and ¼ cup of water and blend to a coarse paste. Keep aside.
- Heat the remaining 1 tsp of oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the remaining red chillies and sauté on a medium flame for a few seconds.
- Pour the tempering over the prepared chutney and mix well.
- Serve immediately or store refrigerated in an air-tight container and use within a day.
Nutrient values per tbsp
|Vitamin A||53.3 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||1.7 mg|
|Folic Acid||4.1 mcg|
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