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Spring Onion Chutney -- Ullikadala Pachadi -- How to make Spring Onion Chutney

Spring Onion Chutney
Spring Onions or ullikadalu are milder in taste than onions. To my little knowledge they are used in Chinese and Italian cuisine. But my MIL taught me to make chutney with them. She is very fond of it, but she like it without garlic. But I started adding garlic to make more flavorful.
Preparation Time: 10 mins
Cooking time: 10 mins
Recipe Category: Chutney, Side Dish
Recipe Cuisine: Andhra
Serves: 4 people


  • Spring Onions - 100 grms
  • Tomato - 1 
  • Green Chillies - 3 to 4
  • Red Chillies - 5 to 7
  • Garlic Cloves - 8 to 10 
  • Black Gram - 2 tbsp
  • Mustard Seeds - 2 tbsp
  • Curry Leaves - 7 to 9
  • Salt - to taste
  • Oil - 2 tbsp
    Spring Onion Chutney


  1. Cut tomatoes, green chillies and spring onions.
  2. Heat oil in a kadai, add half portion of mustard seeds and black gram. When they start spluttering add red chillies.
  3. Saute for a while. Then add tomatoes, spring onions, green chillies and garlic. 
  4. Saute them till the tomatoes become mushy. 
    Spring Onion Chutney
  5. Let it cool down. Put this in a blender jar, add salt and blend it to make chutney.
  6. Heat oil in the same kadai, add left over mustard seeds, black gram and curry leaves.
  7. Season the chutney with it.
  8. Serve spring onion chutney with hot rice.
    Spring Onion Chutney

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