Pyaz ki Chutney
Equipment
- Bowl
- Frying Pan
- Skillet
- Blender
- Food processor
Ingredients
- 3 tablespoons Tamarind Pulp
- 6 tablespoons Groundnut (Peanut) oil
- 100 g Urad dal (½ cup), rinsed and drained
- Asafoetida Pinch of
- 250 g Onions (1½ cups), chopped
- 2 Red chilies Dried
- 10 g Ginger (5 slices), roughly chopped
- 2 1/2 teaspoons Garlic chopped
- Salt
For the tempering
- 2 teaspoons Groundnut (Peanut) oil
- 2 Red chilies Dried
- 1/2 teaspoons Mustard seeds
Instructions
- Put the tamarind pulp in a bowl.
- Add 2 tablespoons water and mix together.
- Heat the oil in a frying pan (skillet) over medium heat.
- Add the dal and stir-fry for about 2 minutes, or until light golden.
- Add the asafoetida, and onions and stir-fry for 1-2 minutes, or until pink in color.
- Add the tamarind pulp mixture, dried red chillies, ginger and garlic, and stir-fry for about 1-2 minutes.
- Remove from the heat and allow to cool.
- When the mixture is cool, transfer to a blender or food processor.
- Add 4 tablespoons of water and process to make a rough paste. Put in a bowl.
- Heat the oil for the tempering in a separate frying pan over medium heat.
- Add the dried red chillies and stir-fry for a few seconds.
- Then add the mustard seeds and stir-fry for about 1 minute, or until they start to splutter.
- Pour the mixture over the chutney and mix well.
- Season with salt. This chutney should be eaten immediately.
Nutrition
Serving: 400gSodium: 1mgCalcium: 1mgVitamin C: 1mgVitamin A: 4IUSugar: 1gFiber: 1gPotassium: 3mgCalories: 4kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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