Onion Chutney For Idli & Dosa Recipe

Recipe By Slurrp

‘Chutney’ comes from the Sanskrit word ‘chaatni’, which means ‘to lick’. Chutneys originated in India, and were adopted by the Romans and the British as a means of preserving food. A popular story of the origin of chutney can be traced back to the 17th century. Legend has it that Mughal emperor Shah Jahan fell ill and his hakims recommended that he eat something spicy but easy to digest. Following these instructions, chaat was invented, on which tangy coriander and mint chutney and tamarind chutney were drizzled. Food historians believe that chutney, being a paste made by grinding various ingredients, is the oldest form of food made by human beings. Today, chutney has taken on varied forms across the world. This chutney is a South Indian recipe and a great alternative to coconut chutney when coconut is not available. It is also called ‘vengaya chutney’ since onions are known as ‘vengaya’ in Tamil.

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Ingredients For Onion Chutney For Idli & Dosa Recipe

Directions : Onion Chutney For Idli & Dosa Recipe

Steps To Prepare

Cooking Directions

Nutrition
value
245
calories per serving
15 g Fat7 g Protein18 g Carbs14 g FiberOther

Current Totals

  • 15 g Fat
  • 7 g Protein
  • 18 g Carbs
  • 14 g Fiber

MacroNutrients

  • Carbs
    18 g
  • Protein
    7 g
  • Fiber
    14 g

Fats

  • Fat
    15 g

Vitamins & Minerals

  • Calcium
    82 mg
  • Iron
    6 mg
  • Vitamin A
    3715 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    2 mg
  • Vitamin B6
    1 mg
  • Vitamin B9
    162 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    125 mg
  • Vitamin E
    4 mg
  • Copper
    0 mcg
  • Magnesium
    145 mg
  • Manganese
    1 mg
  • Phosphorus
    126 mg
  • Selenium
    8 mcg
  • Zinc
    2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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