Spring Onion Chutney Recipe -- How to make Spring Onion Chutney -- easyvegrecipes - E.A.T. easyvegrecipes

Spring Onion Chutney Recipe -- How to make Spring Onion Chutney -- easyvegrecipes

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Spring Onion Chutney Recipe
Today's recipe is sprin 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 is very fond of sprin onion chutney. she only taught me this recipe of making spring onion chutney. Apart from chutney recipe I tried making curry with spring onions, and also we use them kudumulu recipe and of course in Indo-chinese recipes too.

Spring Onion Chutney Recipe

spring onion chutney recipe -- serve it with hot piping rice.

  • 250 Grms Spring onions
  • 2 Medium Tomato
  • 3 to 4 Green Chillie
  • 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 small Marble sized Tamarind
  • 5 to 7 Curry Leaves
  • 1 Tsp Asafoetida/Hing
  1. Cut spring onion alsong with the greens and onions.
  2. Wash them thoroughly under running water.
  3. Cut tomatoes and green chillies also.
  4. Heat 2 Tbsp oil in a kadai add mustard seeds, black gram, fenugreek seeds and red chillies.
  5. Once they start spluttering add asafoetida/hing.
  6. Keep this tadka aside.
  7. Now again heat 1 tbsp oil the same kadai, add chopped spring onion, tomato and green chillies.
  8. Add tamarind and cook them till they turn soft and mushy.
  9. Allow this to cool completley.
  10. Add the above tadka and salt into a blender jar, make a coarse powder of it.
  11. Add the cooked spring onion, tomato and chillies too to the jar.
  12. Grind it to make a smooth paste or till the spring onion and tomato mashed completely.
  13. This can be done in mortar and pestle also. It tastes really fantastic.
  14. Again heat 1/2 tbsp oil in another kadai, add mustard seeds, black gram and fenugreek seeds.
  15. Once they started spluttering add hing and curry leaves and add this tadka to the chutney.
  16. Serve this chutney with hot piping rice.

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