Chutney fest! Onion-chilli chutney

My grandmom was a chef past compare I must say. And she was a firm believer in no-waste. Every part of every ingredient that could be used, she used. And made it taste great too. Like her orange peel chutney. Or her chayote squash (seemebadnekai in Kannada) peel chutney.

And today’s cool foodies aren’t any less gifted. Like Sudha – her apple and snake gourd chutney was an eye opener for me! And she uses chutneys as salad dressing. Now that’s what I call versatile!

December is going to be chutney fest! To remember all those unusual combinations and great tasting chuneys our grandmoms used to make. Along with x’mas and christmas and new years! It may get a bit crowded but what the heck!

Kicking it off with a familiar and am sure, fave chutney for many of us – the onion – chilli chutney. So if you have a chutney recipe to share, or are conjuring up new combinations that you’d like to try – this is the place to do it. Use the form to send in your recipes or write in at anu@scatterthebatter.com. And join the party!

Onion-red chilli chutney

onion chilli chutneyYou need:

  • 3 large onions, diced roughly
  • 4-6 dried red chillies (you can make this as spicy as you like by varying the amount of chilli)
  • An inch of tamarind, preferably soaked in water for 5 minutes to soften it (or a teaspoon of tamarind paste)
  • 1 tablespoon oil
  • Salt to taste

To make the chutney:

  • In a pan, heat the oil and saute the onions until brown.
  • Break the dried red chilli into pieces and add them to the pan. Saute for another few minutes.
  • Turn off the heat and let it cool down a little.
  • Transfer to a food processor / mixer. Add salt and tamarind. Blend until you have a coarse paste. Don’t grind it too fine.

This tastes great with dosas, idlis, rotis, even on toast! When I was growing up I’d see family mixing this with hot white rice and ghee too.

onion-chilli chutney with dosa

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