The perfect chutney for dosae, idli, rotti, chapathi, etc. And the best part is it can be stored up to 90 days.
Since my husband is a fan of chutneys, I was trying to find different recipes and stumbled across this one in Hebbar's Kitchen Youtube channel.
It takes about 90 mins to prepare about 500g of chutney.
Ingredients:
Onion - 4 big red onion [roughly chopped]
Dried Red chillies - 10
Oil - 1/4 cup + 2 tbsp
Chana dal - 1 tsp
Urad dal - 1 tsp + 1 tbsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Tamarind - a small ball about the size of a lemon
Mustard seeds - 1 tsp
Jaggery - 1 tbsp
Curry leaves - 1 tbsp [finely chopped]
Salt - 1 tsp + 1 tsp
Method:
Soak dried red chillies in hot water for 10mins. In a kadai, heat 2 tbsp of oil. Add 1 tsp of urad dal, chana dal, cumin seeds and fenugreek seeds. Once they turn aromatic, add the roughly chopped onions and saute till they soften a bit. Add the tamarind, 1 tsp salt and soaked red chillies and mix well. Switch off the heat and allow the mixture to cool down. Grind the mixture to a smooth paste.
In a kadai, add 1/4 cup oil and heat. Add mustard seeds and 1 tbsp of urad dal. Once the urad dal turns golden, add curry leaves and saute. Add the Onion mixture and mix well till all the oil is incorporated. Add 1 tsp of salt, jaggery and mix well. Switch off the heat and store the chutney in an air-tight container once it cools down. Refrigerate it up to 90 days.
I love the fact that this chutney can be stored and used for a longer periods of time unlike coconut or other types of chutneys. Do let me know what you would like to have the chutney with.
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