Sunday, 2 March 2014

KANDA CHUTNEY / ONION CHUTNEY (TYPE 1)




KANDA CHUTNEY / ONION CHUTNEY (TYPE 1)

INGREDIENTS

Onions  (roughly chopped)
2 cups
Peanut pdr (coarsely ground)
¼ cup
Oil
1 tbsp
Rai / mustard seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Haldi / turmeric pdr
¼ tsp
Red chilli pdr
½ tsp
Salt
T.T.
Coriander leaves (to garnish)
2 sprigs

METHOD:              

1.       Heat oil, add in the rai. When it crackles add in the Heeng and haldi pdr.

2.       Now dump in all the onions. Stir them on high heat. When they start softening a little put the heat on low.

3.       Cook uncovered on slow flame and keep on stirring in between till it becomes almost mushy and pasty. If you leave the lid on then the chutney will become moist and watery.

4.       The oil should also separate out of the onions.

5.       At this point add the peanut pdr, chilli pdr and salt. Mix well and remove from flame.

6.       Once the peanut pdr is added do not keep on heat for long or then it will also start oozing out its oil.

7.       Garnish with coriander leaves and serve with bhakri.



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