KARACHUTNEY - PERAL ONION CHUTNEY

 

Today is the last day of BM 20, group 3. This recipe also  Mrs. Revathi Shanugam's recipe, I read in a book. Easy to make and tastes yum. 

 

 

 

 

 

 

 

 

INGREDIENTS

PEARL ONION – 1 CUP

RED CHILI – 2

TOMATO – 1

TAMARIND -  ONE SMALL PEBBLE SIZE

SALT TO TASTE

OIL, MUSTARD SEEDS AND CURRY LEAVES FOR TEMPERING

  METHOD

COMBINE ALL THE INGREDEINTS EXCEPT TEMPERING THI NGS AND GROUND TO PASTE.

 

HEAT OIL IN A PAN CRACKLE MUSTARD SEEDS AND CURRY LEAVES AND POUR OVER THE CHUTNEY.

 GOES WELL WITH IDLY AND DOSA.

 

WE CAN TEMPER THE MUSTARD SEEDS AND WE CAN ADD THE GROUNDED PASTE AND COOK. IT GIVES A DIFFERENT TASTE.

WE CAN ADD GARLIC TOO.

CHECK OUT THE RECIPES OF BM 20.