Dhaniya Pyaz ki Chutney/ Coriander Onion Chutney/ South Indian Chutney
2,593 views · Published 5 March 2017 · 4:32 · Indexed 20 September 2026
Channel: Kali Mirch · 2017 · People & Blogs
Recipe: Dhaniya Pyaz ki Chutney (Coriander Onion Chutney) Makes: 2-3 Preparation Time:15 mins Cooking Time:10 mins Ingredients: 1) 150 grams onion (chopped into cubes) 2) 1/3rd cup fresh coriander leaves (cilantro) 3) 1/4 th cup split urad dal (black gram) 4) 1/2 tsp mustard seeds 5) 1/4th tsp asafoetida powder 6) 2 dried red chilies broken into pieces 7) 1 tbsp tamarind pulp 8) 4 tsp coconut oil 9) salt to taste Steps: 1) Soak urad dal for 15 mins in water. 2) Heat 2 tsp coconut oil in a pan. Add soaked urad dal and fry.Fry until urad dal turns golden brown in color. 3) As urad dal turns golden brown, add onions. Fry until onions become soft. Now add 1 red chili, asafoetida powder and tamarind pulp.Mix and turn off the flame. Allow this mixture cool down completely. 4) Transfer onion mixture in a grinder jar.Add salt to taste, coriander leaves,1/4th cup water. Grind into coarse paste. 5) Heat 2 tsp coconut oil.Add mustard seeds, dried red chilies.Pour tadka over chutney. Dhaniya Pyaz chutney can be served with idli, dosa and medu vada.Chutney can also be served as an accompaniment in veg thali.Can be refrigerated and used for 2-3 days. Share your feedback about this recipe at www.kalimirchbysmita.com
