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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