Spring Onion Chutney

 

Life is so unpredictable and at times I wonder, if only I could control it …nevertheless, I’ve learnt to take life as it comes. Last week was one of such unpredictable ones…We had made plans to attend a wedding in Bangalore and then head to Mysore for a weekend with the family. I was all packed to start on the 25th but on 24th we got a call that S’s uncle was serious and the hopes of his surviving were dim, we had to rush to Bangalore for a completely different reason and I’m glad we did that, as S lost his Uncle. We were there for the mourning family and S accompanied his cousin  to perform the final rites. After that everyone insisted that we should go to Mysore, but I was not up to it.. was to saddened by the loss, so we returned early and stayed at home.

 

I had many things to post in my drafts but I was in no mood to post or read..gladly my event announcement was a scheduled and compulsory post which I could not avoid. Finally here I’m today with the first post of this month and I’m starting on a spicy note just to tease the taste buds and add some spice in our lives..

This is my MIL’s recipe and I must say I’m in love with it. It’s a perfect preparation to try when you are in no mood to cook elaborately, this is surely an easy and tasty escape, which goes perfect with rice and some ghee or oil and for me I can just lick it..and drink some water, LOL. One can’t imagine from the flavour that there’s spring onion in it. So without further ado, here’s the recipe..

 

 

Ingredients

Serves 2

1cup Spring onion greens

5-6 green chillies

3/4tsp tamarind pulp

3-4tsp Bengal gram/ chana dal +1tsp

1-1/2tbsp freshly grated coconut

2tsp oil

1tsp mustard seeds

salt to taste

Method

 

In few drops oil sauté the spring onion greens and remove.

Roast the Bengal gram lightly in few drops oil till you get a nice aroma and remove.

Lightly roast the coconut, this will prevent quick spoilage of the chutney.

Chop the chillies roughly and then grind together the spring onion greens, roasted Bengal gram, coconut and tamarind pulp using a little water.

Heat the remaining oil and splutter the mustard seeds and add 1tsp Bengal gram and let it turn golden in colour.

Pour the tempering on the chutney.

Refrigerate till you use.

 

Sending this chutney to Priya’s event – The Big Chutney Chow Down

Indrani’s

and to Show me your HITS by Sangee Vijay of Spicy Treats.

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