Step-by-step
1
firstly, place a mesh (used to prepare phulka) and roast 10 small onions and 1 pod of garlic.
2
burn on medium flame making sure to flip over and roast all the sides.
3
roast until the onions and garlic soften from inside indicating it is well cooked.
4
cool completely and peel the skin of onion and garlic. transfer to a mixi jar and keep aside.
5
in a pan heat 2 tsp oil. add 1 tbsp urad dal, 1 tbsp chana dal, 1 tsp coriander seeds.
6
also, add 4 dried red chilli and few curry leaves. roast until the chills puff up and dal turns golden brown.
7
cool completely, and transfer to the mixer jar.
8
additionally, add a small piece of tamarind, ½ tsp salt and ¾ cup water.
9
grind to smooth paste adding water if required.
10
now to prepare the tempering, heat 2 tbsp oil. splutter 1 tsp mustard, 1 tsp urad dal, 1 dried red chilli, few curry leaves and pinch hing.
11
keeping the flame on low, add ¼ tsp turmeric and 1 tsp chilli powder.
12
cook for a minute, without burning the spices.
13
pour in the prepared onion-garlic paste and start to cook until the oil separates.
14
further, add ½ cup water and cook adjusting the consistency as required.
15
cook until the oil separates from the chutney.
16
finally, burnt onion-garlic chutney is ready to enjoy and stays good for a week when refrigerated.
Video
Notes
- firstly, use small onions, as it cooks uniformly and tastes good.
- also, if you have access to fresh chillis, then you can burn it and skip using dried red chilli.
- additionally, adding a generous amount in tempering increases the shelf life of village-style chutney.
- finally, onion-garlic chutney recipe tastes good with idli, dosa, rice and roti.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/burnt-onion-chutney-recipe-roasted/