Spring Onion Chutney - Roopa Baliga
Ingredients1 cup spring onion greens
5-6 green chillies , roughly chopped
3/4 tsp tamarind (imli) pulp
3 to 4 tsp roasted chana dal (daria)
1 tbsp freshly grated coconut
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
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.
5-6 green chillies , roughly chopped
3/4 tsp tamarind (imli) pulp
3 to 4 tsp roasted chana dal (daria)
1 tbsp freshly grated coconut
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
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.
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