BURnt Onion Chutney

20140719-080216 pm-72136993.jpgThe smell of the caramalising onions is something that i love.. Smell is one thing and the looks of the burnt onions, the soft baby pink translucent flesh is a beauty in itself.
5 nos – Onions medium
10 stems – Coriander leaves
10 to 12 – Red chillies
1/8 cup – Split chickpea
1 tbsp – Tamarind
1tsp – Turmeric
1tsp – Red chilly powder
Salt to taste
1/2 tbsp – Jaggery

1 tbsp – Oil
1 tsp – Mustard seeds
1 pinch – Asafoetida
5 to 6 nos – Curry leaves

20140719-080941 pm-72581917.jpg
Place the onions directly on the burner with the peel and burn till the peel is completely burnt and the onions get soft. I love the burnt smell. So i cut the onions into half and then burn, so that it burns all the layers.

20140719-080143 pm-72103064.jpgLet the onions cool. Peel the peel off, whatever is left of it. And chop off the knots at the ends.

20140719-080448 pm-72288048.jpg

20140719-080448 pm-72288284.jpgGrind the onions and all the ingredients in a mixie to a smooth paste.

20140719-080639 pm-72399483.jpgIn a pan heat the oil. To this add mustard seeds , curry leaves and asafoetida. Once the mustard seeds cracks add the ground chitney to it. Saute it till the colour of the chutney brightens and the oil seperates. Cover the pan with a lid as the chutney splatters a lot while boiling.

20140719-080942 pm-72582256.jpgServe it with roti, rice, dosa or idli.

20140719-080942 pm-72582586.jpg

2 thoughts on “BURnt Onion Chutney

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s