Saturday, July 11, 2009

Hema's Onion-Garlic Chutney With Tamarind

Here is a lovely chutney to spice up an otherwise simple meal. It makes a great appetizer spooned over cream cheese accompanied by whole grain crackers.


2 cups onions sliced thinly
1 cup garlic sliced into 2 or 3 pieces
2 Tbsp tamarind paste or thick extract
3 Tbsp oil
1 tsp mustard seeds
2 tsp bengal gram dal (chana dal)
1/4 tsp hing (asafoetida)
1/4 tsp turmeric
2-3 tsp sambhar powder
1 tsp fenugreek - roasted & powdered coarsely
2-3 Tbsp jaggery or brown sugar
A few curry leaves
salt to taste


Heat oil in a pan. add mustard seeds and chana dal. After the mustard seeds pop add hing powder, turmeric powder, & curry leaves.

Add onions and garlic slices and saute' for few minutes till the onions are transparent and lightly colored.

Add sambhar powder and mix well. Add the tamarind paste mixed with 1 cup water, the powdered jaggery or brown sugar and salt to taste.

If too thick add 1/2 cup hot water and mix well. Cook for a few minutes till slightly thick like chutney.

Remove from heat and stir in the ground fenugreek.

Cool and store in clean jars. This chutney will last about 2 weeks in the refrigerator.

Serve with rice, chapati, etc; utterly delicious with Upma and yogurt rice!


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