Finely chopped spring onions are cooked with few garlic cloves, green chillies, cumin seeds and ground to coarse paste which is then mixed with mustard powder, little sugar, lime juice and thick curd.
A little drizzle of lime juice is added to give a tangy kick to the palate. This chutney is very simple to prepare, has unique taste and flavor. The warmth of cumin seeds is quite comforting. Spiciness could be adjusted according to your taste. Mustard powder gives an earthy feel on bite while sugar complements the overall taste. This spring chutney is one of its kinds, but must give a try and the taste is awesome and appetizing to eat.
Recipe: Spring Onion Chutney
- Spring Onions, chopped - 250 gms
- Oil - 2 tbsp
- Cumin seeds - ½ tsp
- Garlic - 6-7 cloves
- Green chillies - 5-6 nos
- Salt - to taste
- Mustard powder - ½ tsp
- Sugar - pinch
- Lime juice - ½ no
- Curd or sour cream - 1 cup
- Heat some oil in a pan and when it gets hot, add some cumin seeds, few garlic cloves, green chillies, little salt and fry them well in oil until the green chillies are cooked.
- Add spring onions and cook them over slow flame for around 5 mins.
- When the spring onions are cooked well, put them in the blender and make coarse paste.
- In a bowl, add some mustard powder, little sugar, salt, lime juice, mix well and add sour cream or thick curd. In this add the spring onion mixture and mix well.
- Serve with bread etc.
Spring Onion is a very popular vegetable native to Asia and has found growing in many parts of the world. They are known by various names as per their regional language like kanda or gandana in Hindi, Marwari and Punjabi, gundhun in Bengali, Pallari vengayam in Tamil, Cheriya ulli or Chuvanna ulli in Malayalam and Ulli paraka in Telugu. Spring onions are often used raw in salads and many Asian recipes.
They taste extremely good when added to soup, noodles, fried rice and stir-fries. The spring onions or shallot is a relative of the onion, and tastes a bit like an onion, but has a sweeter, milder, yet richer and more complex flavor. Shallots tend to be more expensive than onions.
They are extensively cultivated for use in fresh cooking, in addition to being pickled. Finely sliced deep-fried shallots are used as a condiment in Asian cuisine. To try more easy and mouth-watering recipes, feel free to click on: www.vahrehvah.com
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