BM# 76: Week 4/ Day 1
Theme: Bookmarked Recipes
Dish: Cilantro-Onion Chutney

We are starting the last week of this month’s blogging marathon and my theme for the week is ‘Bookmarked Recipes’. The past couple of months were pretty busy and the trend is going to continue in the next few months as well. Cooking and blogging are slowly taking a back seat. I will share more details on what’s going on in a few days.Vengaya ThuvaiyalSo this week’s theme is just perfect I get to post the recipes that have been in drafts for a while now. First up is this Cilantro-Onion Chutney recipe that I made for the South Indian vegetarian thali few months back. This onion chutney (Vengaya Thuvaiyal) recipe is from Dakshin by Chandra Padmanabhan.Cilantro-Onion ChutneyThis is a simple, easy to make onion chutney that is great to serve with hot rice and ghee or idli, dosa or upma. It takes about 20 minutes of hands on time to make this chutney and it is perfect as part of a thali or everyday simple meal.Vengaya Thuvaiyal

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Lets check out what my fellow marathoners have cooked today for BM# 76.

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Cilantro-Onion Chutney Yum
Cilantro-Onion Chutney is a simple, easy to make chutney that is great to serve with hot rice and ghee or with idli, dosa and upma.
Cilantro-Onion Chutney
Course condiments
Cuisine south indian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Servings
Ingredients
  • 2 Large Onions, chopped
  • 2~3 Green Chilies, chopped
  • 2 Dry Red chilies
  • 2 tsp Mustard seeds
  • 1 tbsp urad dal
  • ½ tsp Asafoetida (hing)
  • ¼ cup Cilantro, chopped
  • 1 tbsp Tamarind pulp
  • To taste salt
Course condiments
Cuisine south indian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Servings
Ingredients
  • 2 Large Onions, chopped
  • 2~3 Green Chilies, chopped
  • 2 Dry Red chilies
  • 2 tsp Mustard seeds
  • 1 tbsp urad dal
  • ½ tsp Asafoetida (hing)
  • ¼ cup Cilantro, chopped
  • 1 tbsp Tamarind pulp
  • To taste salt
Cilantro-Onion Chutney
Instructions
  1. Heat 1tbsp oil in a pan; add the red chilies, green chilies, mustard seeds, urad dal and asafoetida. Cook till the seeds start to splutter. Remove from the pan and set aside.
  2. In the same pan, heat 1tbsp oil and add the chopped onions. Cook till the onions turn lightly golden.
  3. Grind all the fried ingredients to a smooth paste along with cilantro, tamarind and salt.
  4. Serve with rice, idli or dosa.
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