Onion Flower Stalk and Spring Onion Greens Chutney/Dip

Name: Onion Flower Stalk and Spring Onion Greens Chutney/Dip
Total time: 600 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 1 large bunch chopped Spring Onions; 1 large bunch chopped Onion Flower Stalk; 1 tbsp Oil; 1/8 tsp Asafoetida or Hing; 1 tsp Cumin Seeds; 2-3 cloves Garlic; 1 tsp chopped Ginger; 1 small chopped Red Onion; 3-4 ripe roughly chopped Tomatoes; 1 tsp Red Chilli powder or; 3-4 Green Chillies; 1 tbsp piece of dry Tamarind; 1 tsp Salt; 1/2 tsp Turmeric powder; 2 tbsp Oil; 3-4 dry Red Chillies; 2 sprigs Curry Leaves; 1 tsp Black Mustard Seeds; 1/2 tsp Cumin Seeds; 1 tbsp Black Gram or Urad Daal; 1 tbsp Bengal Gram or Chana Daal

ZMA @zesty5

#CHEFFEB
#week3
#cookpadindia
#newingredient
#innovative
#newrecipe
A tangy and an aromatic Chutney by me with an irresistible twist of adding the Onion flower stalk to the Spring Onions. With both these Greens present in this delectable Chutney or Dip, be rest assured that it would be lip-smacking.
Tangy and tasty with healthy Greens and an amazing flavour and aroma. Tempering takes it to an altogether different level. This no fuss Chutney is an easy peasy one that goes well with so many dishes especially the Breakfast items like Dosas, Idlis, Puris and even Chapatis. It is also a great Dip for snacks like Fritters or Pakoras, Chips, Nachos etc.

The best part is that it gets done quickly too. Spices can be adjusted accordingly. There's nothing more satisfying than this Chutney with some pure homemade Ghee or Clarified Butter and Daal. It's a perfect choice for family mealtimes. Be it Breakfast, Lunch or Dinner, it's a winner all the way.

Enjoy Innovative Cooking with Zeen!

ZMA @zesty5

Enjoy Innovative Cooking with Zeen!

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Ingredients

10 minutes

7-8 servings

1large bunch chopped Spring Onions
1large bunch chopped Onion Flower Stalk
1 tbspOil
1/8 tspAsafoetida or Hing
1 tspCumin Seeds
2-3 clovesGarlic
1 tspchopped Ginger
1small chopped Red Onion
3-4ripe roughly chopped Tomatoes
1 tspRed Chilli powder or
3-4Green Chillies
1 tbsppiece of dry Tamarind
1 tspSalt
1/2 tspTurmeric powder
For the tempering -
2 tbspOil
3-4dry Red Chillies
2 sprigsCurry Leaves
1 tspBlack Mustard Seeds
1/2 tspCumin Seeds
1 tbspBlack Gram or Urad Daal
1 tbspBengal Gram or Chana Daal

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Steps

10 minutes

1

Heat 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, spring onions and onion flower stalk. Add little salt too. Use tangy tomatoes for best results.
2

Cover and cook for 5-8 minutes until the raw smell fades away. Do not add water. Set aside to cool down a bit before blending to a smooth puree.
3

Use little hot water if required while blending. Use it only if needed. That's it. Prepare the tempering using all the ingredients as mentioned.
4

Serve it with plain boiled rice, daal and some pure homemade ghee or the clarified butter just as I did. It tastes heavenly. Enjoy!
5

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.

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ZMA @zesty5

on February 08, 2025 22:44

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.