Fragrant onion chutney cooked in flavors of dry red chilies & curry leaves. Great chutney for dosa, wraps or even as veggie dip!
I love chutneys as you can make them and store them for weeks and even months. The other great part of making chutneys is that they don't take much time to cook. This onion chutney is great as it is easy to make, cooks fast and is very versatile - it really pairs well with many dishes like idli, dosa, rice pilaf or even Mexican rice, as a spoonful in some veggie dip, as a flavor enhancer in lentils or beans and legumes and even in curries! You can also add little bit in your veggies while cooking or soups and stews!
With so many uses, it is worth noting that chutneys not only enhance the flavor of our meals but also have many medicinal benefits. Garlic, onions, dry red chilies, seeds like cumin, mustard, black seeds (kalongi) and curry leaves are all anti-cancer foods; they also aid in digestion and are anti-bacterial as well as anti-viral. The addition of apple cider vinegar takes the healing properties of this chutney to whole another level - it is great for preserving the chutney but also in aiding digestion even more by supporting the stomach acid. With so much to offer, let's not wait anymore - let's start!
1. Organic onions
2. Organic tomatoes
3. 1 garlic
4. Dry red chilies
5. Curry leaves
Spices, Seeds & Oils -
1. Organic Himalayan sea salt
2. Organic Turmeric - 1/2 Teaspoon
3. Organic Cumin seeds
4. Black seeds (Kalonji)
5. Mustard seeds
6. Organic Sesame seeds
7. Organic Sunflower seeds
8. Organic Jaggery (optional) or can use coconut sugar or monk fruit sugar
9. Organic, un-refined coconut oil to cook
Simple steps -
Watch the video/pics for step-by-step recipe and exact measurements.
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