Spicy Onion Chutney

Name: Spicy Onion Chutney
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 Onions; 4 to 6 Dry Red Chillies - (you can adjust as per taste); 5 -10 Curry leaves; 2 Tamarind - small pieces; As needed Oil - Coconut or any refined oil (Coconut oil will give the authentic taste); To taste Salt

Premlata Rajesh @cook_19205317

Pune Maharashtra

My cousin sister, Hemlata Mohandas is settled in Kerala, Mahe… We visit her whenever we travel to Kerala… I remember the last we visited her, she had made Crispy Dosa and Onion Chutney (Ulli chammanthi). It was spicy and yummy and I kept licking my fingers… this was followed by a hot cup of Tea… It made my day! I got this recipe from her and it has been one of the favourite chutney’s that I make at home.

In Kerala, mostly our grandparents preferred having Rice kanji (rice gruel) for dinner. This would be accompanied by chammanthi, papadam, thoren and not to miss the kadumanga or any uppilittathu (pickles) and sometimes Fried Fish. The chutney or chammanthi would be different every day. I loved this combination and did not have any fuss in eating this during my childhood days also.

The chutney or chammanthi elevates the taste of food, just like that spicy achaar with a bowl of rice and dal. The rice gruel is made with small brown rice and it is very tasty! During the rainy days, the best combination for dinner for me is hot kanji with a bit of salt, curd, papadam and lots of chammanthi in the side plate. Even better, if it is ground on the ammikallu (grinding stone).

Today, I am posting this simple Ulli chammanthi that goes very well with Idli and any other South Indian breakfast.

Premlata Rajesh @cook_19205317

Pune Maharashtra

Today, I am posting this simple Ulli chammanthi that goes very well with Idli and any other South Indian breakfast.

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Ingredients

4 servings

2Onions
4 to 6Dry Red Chillies - (you can adjust as per taste)
5 -10Curry leaves
2Tamarind - small pieces
As neededOil - Coconut or any refined oil (Coconut oil will give the authentic taste)
To tasteSalt

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Steps

1

Add Oil in a Kadhai and add finely sliced Onions and fry them till they are golden brown. Fry the red chillies and allow both to cool. In a mixer, put the cooled Onions and chillies and add Fresh curry leaves and tamarind and salt as per taste and grind this to a fine chutney / chammanthi. You may add very little water if required. It tastes divine with any South Indian breakfast dish!