Spring onion chutney recipe. Spring Onions or ullikadalu are milder in taste than onions. During my early cooking days I used to think spring onions are used only in Indo-Chinese and Italian cuisine. But I came to know only after my marriage that these are used to make chutney and curry too.
My MIL is very fond of the chutney, she only taught me this recipe. Apart from chutney, we can use them in making Telangana kudumulu recipe.
Serve spring onion chutney with hot piping rice and a spoon of ghee.
During winters we get thicker and round spring onions which are tasty, I prefer to use them for garnish, salads and to make chutney.
Storing spring onions is very difficult, as they tend to spoil very fast. So we should use them at the earliest.
The mild taste of spring onions, sourness of tomatoes and spicy chilis make the chutney very interesting. Spring onion chutney tastes best when served immediately. We have to add both green chillis and red chilis to make the chutney spicy. After a day the spiciness would reduce, so better consume on the same day to enjoy nice spicy chutney.
Spring onion chutney recipe can be served with dosa too, but we need to make it a bit thinner.
Key ingredient in Spring Onion Chutney:
Spring Onion: Take fresh spring onion and cut the onion bulbs if they are big in size.
Chillis: Use red chillis and green chillis to make spicy chutney.
Tomatoes: Use tomatoes too to get sourness to the chutney.
Other ingredients: Other ingredients we use in the chutney are tadka, salt and fenugreek powder.
Spring Onion Chutney Recipe | How to make Spring Onion Chutney
Ingredients
- 250 grms Spring onions
- 2 medium Tomato
- 3 to 4 Green Chillis
- Salt to Taste
- 3 Tbsp Oil
- 1 Tbsp Mustard Seeds/Rai
- 1 Tbsp Black Gram/Urad Dal
- 1 Tsp Fenugreek Seeds
- 10 to 15 Red Chillies
- 1 pebble size Tamarind
- 5 to 7 Curry Leaves
- 1 Tsp Asafoetida/Hing
Instructions
- Cut spring onion along with the greens and onions.
- Wash them thoroughly under running water.
- Cut tomatoes and green chillies also.
- Heat 2 Tbsp oil in a kadai add mustard seeds, black gram, fenugreek seeds and red chillies.
- Once they start spluttering add asafoetida/hing. Keep this tadka aside.
- Now again heat 1 tbsp oil the same kadai, add chopped spring onion, tomato and green chillies.
- Add tamarind and cook them till they turn soft and mushy.
- Allow this to cool completely.
- Add the above tadka and salt into a blender jar, make a coarse powder of it.
- Add the cooked spring onion, tomato and chillies too to the jar.
- Grind it to make a smooth paste or till the spring onion and tomato mashed completely.
- This can be done in mortar and pestle also. It tastes really fantastic.
- Again heat 1/2 tbsp oil in another kadai, add mustard seeds, black gram and fenugreek seeds.
- Once they started spluttering add hing and curry leaves and add this tadka to the chutney.
- Serve this chutney with hot piping rice.