Spring Onion Chutney Recipe

Spring Onion Chutney is a tangy and flavorful condiment made with fresh spring onions, spices, and tamarind. It is a versatile chutney that can be enjoyed with dosa, idli, or as a spread on sandwiches. The combination of spring onions and tamarind gives it a unique taste that is both refreshing and zesty. This chutney is easy to make and can be stored in the refrigerator for up to a week.

16 Rating -
Spring Onion Chutney

ingredients serve

Ingredients for Spring Onion Chutney Recipe

  • 1/2 bunch Spring Onions, Chopped
  • 1.25 Lic Cloves
  • 1.25 En Chilies
  • 1/2 tablespoon Tamarind Pulp
  • 1/4 teaspoon Cumin Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1 tablespoon Oil

Directions: Spring Onion Chutney Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add chopped spring onions, garlic, and green chilies. Saute until the onions turn translucent.
  • STEP 2.Add tamarind pulp, salt, and spices like cumin and coriander powder. Cook for a few minutes until the flavors blend well.
  • STEP 3.Allow the mixture to cool and then blend it into a smooth paste. Adjust the consistency by adding water if needed.
  • STEP 4.Transfer the chutney to a jar and store it in the refrigerator. Serve chilled with dosa, idli, or as a spread on sandwiches.

Cooking Tips

  • You can adjust the spiciness of the chutney by adding more or fewer green chilies.
  • For a tangier taste, you can add a little more tamarind pulp.
  • If you prefer a smoother texture, you can strain the chutney after blending.

Storage and Serving

  • Store the Spring Onion Chutney in an airtight container in the refrigerator for up to a week.
  • Serve the chutney chilled with dosa, idli, or as a spread on sandwiches.
  • You can also use it as a dip for snacks or as a condiment for Indian meals.
0 per serving
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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Recipe By Slurrp