Onion-Chutney:
"Weekend Herb Blogging" was started by Kalyn and after 3 years Haalo took over to continue this. This series is on and continuing since 7 long years and it has reached #318 series this week. This week series is hosted by Cindystar here.
Onions are often chopped and used an ingredient in various hearty warm
dishes, but are often used as a main ingredient in their own right, for
example in French onion soup or onion chutney.
They are also used raw in cold salads. Onions pickled in vinegar are
eaten as a snack. These are often served as a side serving in fish and
chip shops throughout the United Kingdom and Australia, often served with cheese in the United Kingdom, and as "pickled onions" in Eastern Europe. (Source: http://en.wikipedia.org/wiki/Onion)
Ingredients:
Onion - 2
Oil - 2 tsp (for frying)
Oil - 1 tsp (for tadka)
Tomato - 2
Groundnuts (roasted) - 1 handful
Green Chillies - 4
Ginger - 1/2 inch
Coconut - 1/2 cup (grated)
Salt to taste
Curry leaves - few
Cilantro - few
Method:
Fry onion, tomato, green chillies and ginger in a kadai with hot oil
Allow it to cool for sometime
Using a blender blend all fried ingredients along with roasted groundnut seeds, coconut, salt and cilantro or coriander leaves
Heat little oil, once it becomes hot, add a tsp of mustard seeds and wait till it splutters
Add curry leaves and pour this tadka on to the onion chutney.
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