Spicy Onion chutney dip

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Onion chutney is very popular in South India to go with Dosa. Dosa is typically served with an array of chutneys, onion chutney is one of them. Mostly the key ingredients are onion and tomato. As I attempt to elevate this dish, I try to choose ingredients which add protein content while keeping the simple flavor and taste almost intact ! One of the ingredients I add is ‘pottu kadalai’ or ‘roasted channa dhall’ or ‘roasted broken chicpeas’. This is readily available in Indian stores and used regularly in Indian cooking. Roasted peanuts can easily be substituted for this ingredient, but reduce the quantity used. Roast the dry ingredients first, keep it aside and then add all the vegetable parts and cook to soften the onions. The carrots stay crunchy and gives a nice texture to the chutney. This will look very similar to ‘hummus’. Enjoy this dip with cauliflower paratha quesadilla !

Onion chutney recipe

Ingredients –

• Coriander seeds 1 tsp
• Roasted split chicpeas 3 tbsp
• Onion (chopped roughly) 1 large
• Tomato (can be green as well) 1 medium
• Baby Carrots 3 sticks
• Green chillies (to taste) 2-3
• Cilantro 6 sprigs
• Garlic 1 pod
• Oil 1 tsp

For seasoning –

• Oil 1 tsp
• Mustard seeds 1/2 tsp
• Urad dhall 1/2 tsp

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1. Roast the dry ingredients first – coriander seeds, roasted split chicpeas and keep aside
2. Next add 1 tsp oil and all the remaining ingredients and saute till onion wilts
3. Keeping carrots crunchy will give a good texture
4. Cool and grind with very little water, consistency should look like ‘hummus’
5. Heat a tsp of oil, splatter 1/2 tsp of mustard and 1/2 tsp or urad dhall and mix with chutney