A taste that will take you back to the memories of childhood and village life…. Onion chutney- a spicy and tangy blend- is a very common quick make side dish for boiled Yucca and Tapioca. The recipe I share here is slightly different from the conventional one that uses Perl Onion (Planning to share that one soon …)
Ingredients
- Onions : 2 (medium)
- Green chilli : 4 (Adjust)
- Tamarind : gooseberry size (Adjust)
- Salt for taste
- Coconut oil : 2 Tbl- Sp (Adjust)
Method
- Roughly chop the onion and green chilly.
- In a mixer jar add tamarind, chilli and salt and use the pulse option to crush the ingredients.
- Then add the onions and pulse at intervals until the onions are coarsely ground.
- Take it from the jar and keep it in a bowl.
- Add the coconut oil and mix well.
Tips :-
- This is an alternative of normal pearl onion (cheriya ulli), will share that version soon.
- Instead of normal green chilli, use bird’s eye chili (kanthari mulaku) for more taste.
- Using more coconut oil will give the chutney more taste and flavor.
- This will well go with boiled yucca, sweet potatoes, potatoes, dosa and/or rice too.
- It is a spicy and tangy chutney