Onion Chutney 2
From
The Spice Box, Manju Shivraj Singh,
The Crossing Press, 1981. ISBN 0-89594-053-1.
This is a lot less standard than Onion Chutney 1, but has an
interesting, nutty taste.
Ingredients
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds
- 1 dried red chili
- 1.5 ceaspoons sesame seeds
- 2 medium onions
- 1/2 teaspoon sugar
- 1 tablespoon tamarind juice (or 1/16t tamarind paste & 1T water)
- Salt to taste
- 1/4 teaspoon black mustard seeds
Directions
Chop 1 of the onions and 2/3 of the other into thin strips. Over low
to medium heat, put the sesame seeds in a small, dry frying pan and
roast until they start to turn darker (a few minutes). Remove them.
Add half of the oil to the pan, and heat it. Next, add the cumin seeds,
the chili and the sesame seeds, until the sesame seeds get still darker.
Remove, and place the mixture into a blender/spice grinder with the
other onion, the tamarind juice, the salt and the sugar. Blend to a
paste. Next, make a baghar by frying the remainder of the oil with the
mustard seeds until they start to pop. Pour that into the paste, stir
once, then dump the contents of the blender onto the chopped onions and
mix well.
Comments
Vary the number of chillies to get a desired hotness. The original
recipe calls for double this.
Jim Plank
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