Coriander Onion Chutney
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.
Prep Time
5minutes
Cook Time
6minutes
Prep Time
5minutes
Cook Time
6minutes
Ingredients
Instructions
  1. Heat 6 tsp 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, half the 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 half of red chillies and sauté on a medium flame for a few seconds.
  6. Pour the tempering over the prepared paste and mix well.
  7. Refrigerate and use as required.