Friday 21 October 2016
Onion Chutney
Onion - 1 large Tomato - 1/2 Oil – 1 tsp Dry Red Chili - 5-6 Garlic Pods – 4 Cumin Seeds - 1/2 tsp Tamarind - 1 tsp Salt - to taste Water - 2-3 tbsp [if required] For Tempering Oil – 1 tsp Mustard Seeds – 1/2 tsp Curry Leaves – 1 sprig Method: 1. Peel, chop onion and tomato. 2. In a wok or pan heat oil add cumin seeds and allow to crack, add dry red chili, garlic and sauté. 3. Add chopped onion and fry until tight brown, off flame and allow to cool. 4. Grind together with tomato, salt and tamarind into fine paste. Add 2-3 water if required. For Tempering 5. In same wok/pan add heat oil, add mustard seeds and allow to splutter, add curry leaves fry for 30 seconds and pour over chutney.
Onion - 1 large Tomato - 1/2 Oil – 1 tsp Dry Red Chili - 5-6 Garlic Pods – 4 Cumin Seeds - 1/2 tsp Tamarind - 1 tsp Salt - to taste Water - 2-3 tbsp [if required] For Tempering Oil – 1 tsp Mustard Seeds – 1/2 tsp Curry Leaves – 1 sprig Method: 1. Peel, chop onion and tomato. 2. In a wok or pan heat oil add cumin seeds and allow to crack, add dry red chili, garlic and sauté. 3. Add chopped onion and fry until tight brown, off flame and allow to cool. 4. Grind together with tomato, salt and tamarind into fine paste. Add 2-3 water if required. For Tempering 5. In same wok/pan add heat oil, add mustard seeds and allow to splutter, add curry leaves fry for 30 seconds and pour over chutney.