How to make Raw Onion Chutney
- In a small sauce pan over medium-high heat, add 2 teaspoons of oil.
- Add the Bengal gram and split black gram and sauté until they turn golden.
- Add the red chilies and keep sautéing until they become aromatic. Make sure not to burn them.
- Add the chopped onions and the garlic cloves and keep sautéing.
- Reduce the heat to low-medium and let the onions become tender.
- Remove from the flame when the onions become golden brown.
- In a chutney grinder, add the onion mixture along with the tamarind, salt and water. Grind until it forms a smooth paste.
- In a small sauce pan, heat 2 tsp of oil.Add mustard seeds and let them crackle.
- Add the asatoefida and curry leaves. Sauté until they become crisp.
- Add the onion chutney to this mixture along with ¼ cup water.Keep stirring for a minute or so and remove from flame.
- Serve this spicy and tangy chutney with, dosa, dhokla, idli, parathas or rice.
- Keep refrigerated when not being consumed.
- There are dozens of different types of chutneys. Know a vegetable? There is probably a chutney already!
- Chutney isn’t exactly a sauce as sauces tend to be only runny. Chutneys usually have solid chunks or pieces of the main ingredients. The closest thing to a chutney is called a relish.