Spring Onion Chutney

Name: Spring Onion Chutney
Total time: 900 s
Yield: 15 servings
Cuisine: Indian
Ingredients: 2 bunches Spring Onions; 1 tsp Salt; 1/8 tsp Asafoetida; 2 Tomatoes finely chopped; 2 Green chillies slit; 2 Garlic cloves sliced; 1 "Ginger shredded; 2 tbsp Oil; 5-6 Dry Red chillies; 1 tsp Mustard seeds; 2 sprigs Curry Leaves

ZMA @zesty5

#rainbowweek6
#cookpadindia
Spring Onions also known as Scallions or Green Onions are the good sources of many a Vitamins and Flavonoids. They are also called as Salad Onions and are available throughout the year mostly. In this flavourful Chutney, I have used Tomatoes that are tangy and basically unripe ones. This adds an extra zing to the Chutney. Though it can be had on it's own, it tastes much better with Fish Fry and simple Boiled Rice. Take care to see that the Onions and the Tomatoes are done properly.
This flavourful yet a healthy and a wholesome Chutney is a perfect accompaniment to many a dishes.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

15 minutes

15 servings

2 bunchesSpring Onions
1 tspSalt
1/8 tspAsafoetida
2Tomatoes finely chopped
2Green chillies slit
2Garlic cloves sliced
1"Ginger shredded
2 tbspOil
5-6Dry Red chillies
1 tspMustard seeds
2 sprigsCurry Leaves

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Steps

15 minutes

1

Heat a teaspoon of Oil in a pan. Saute, Asafoetida, Green chillies, shredded Ginger and sliced Garlic cloves. Fry for a minute or two before popping in chopped Tomatoes and the Spring Onions. Add little Salt too. Use tangy Tomatoes for best results. Cover and cook for 5-8 minutes until the raw smell fades away. Do not add water.
2

Blend everything in a blender. Use little hot water if required. Heat Oil for the tempering. Add Mustard seeds at first. Let them crackle a bit before adding Dry Red chillies and Curry Leaves. Add this hot tempering to the Chutney immediately. Serve it with Plain Boiled Rice and Fish fry just as I did. It tastes heavenly.

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ZMA @zesty5

on April 15, 2020 14:14

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.