Thursday, 4 August 2016

Spring Onion Chutney !

Spring onion chutney is an exceptionally good and very tasty chutney when the ingredients are added in right proportions. It can be served with hot rice and ghee , or even with idli/dosa. When I see fresh spring onions, the first thing I would do is make this chutney and relish with hot rice :)
If you want to try some dozen more chutney recipes then do scroll down this PAGE


  • 1 big bunch spring onions
  • 1 tbsp oil
  • 2 tbsp urad dal
  • 3 Dry red chillis
  • 3 Green chilllis
  • 1 big piece of ginger
  • 7 to 8 garlic cloves
  • 1/4 cup coconut bits
  • salt as needed
  • marbe size tamarind

To Temper :

  • 1 tbsp oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Jeera
  • few curry leaves
  • a pinch of hing
  • 2 broken red chillis


  • Heat oil in a pan, add urad dal and fry them till light golden brown.
  • Then add the chillis, garlic, ginger and fry for another minute, and then add the coconut bits and spring onion  bottom part (white part)

  • Saute well till the onions are well cooked and turns translucent, and then add the green part, and toss them till they are shrunken and reduces in volume.
  • Add salt and tamarind and blend them all to a coarse chutney adding little water.

  • Heat oil , do tempering with the ingredients mentioned, and pour over the ground chutney. Give a mix and serve. 


  • Adjust ginger and garlic as per taste. I like more garlic , so I added more.
  • Adjust the number of chillis as per spice level.
  • The tempering at last is optional only, but it does enhance the flavor.
  • Serve with hot rice and ghee.. 
  • Add more water and make it little runny and can be served with idli /dosa.
  • Can add one tomato too if you like the chutney to be tad tangier.

With Love,


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