Onion Flower Stalk and Spring Onion Greens Chutney/Dip
#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!
Onion Flower Stalk and Spring Onion Greens Chutney/Dip
#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!
Cooking Instructions
- 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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