Spring Onion Chutney
by Pari_ Vasisht
Added to 7 cookbooks
This recipe has been viewed 21661 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.
- In few drops oil, sauté the spring onion greens and remove.
- Roast the bengal gram lightly in few drops oil till you get a nice aroma and remove.
- Lightly roast the coconut, this will prevent quick spoilage of the chutney.
- Chop the chillies roughly and then grind together the spring onion greens, roasted bengal gram, coconut and tamarind pulp using a little water.
- Heat the remaining oil and splutter the mustard seeds and add 1tsp bengal gram and let it turn golden in colour.
- Pour the tempering on the chutney.
- Refrigerate till you use.
This recipe was contributed by Pari_ Vasisht on 07 May 2012A passionate food blogger, I love to try fusion food. I find baking therapeutic and love to bake and...
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