This is one of the fiery chutneys popular in some parts of Andhra. My mother-in-law is known for the Eggplant curry with a similar onion chutney as a base called Vankaya Ulli Karam. She also mentions that the chutney makes for a great accompaniment to rice or dosa.
I used almost similar ingredients to make a coarse chutney hand pound in a mortar and pestle. I currently do not have access to a bigger mortar and pestle. But I have seen my mother-in-law make this in her century old stone (mortar and pestle) which she is very fond of.
Recipe Source My MIL
Ingredients -
Coriander Seeds 1 tsp
Fenugreek seeds 1/8 tsp
Dry Red Chilies 4-5
Tamarind marble sized portion
Salt and Jaggery as needed
Onions finely chopped 1/2 cup
Oil 2 tsp
Method Of Preparation -
Deseed the tamarind and make sure any hard strings or other impurities are removed.
In a heated pan add oil and saute the coriander seeds and fenugreek seeds until they turn aromatic.
Add in dry red chilies and cleaned tamarind. Saute for a couple of minutes.
Remove from heat and rest it for a few minutes.
Using a mortar and pestle pound the above into a coarse paste.
To the coarse paste, add salt and jaggery and add onions little by little and pound them all together in the mortar and pestle. [At this stage I removed it from the mortar and pestle and made a coarse paste in the chopper.]
Remove and serve it with Dosa or Roti.
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Preparation Time 15 minutes
Makes 1/2 cup
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The Chutney sounds very flavourful and grinding it inna mortar pestle lends a lovely rustic flavour . Will definitely be trying this one .
A very interesting chutney variant which hardly involves any cooking... lovely recipe from your MIL...
I can imagine the flavors in there and it would be so good with dosa or idli!
My friend makes this chutney for breakfast a lot. I've tasted it, such a delicious one. Thanks for sharing this recipe.