Spring onion chutney

 Spring onion chutney 

Spring onion chutney is simple, quick, easy and delicious chutney. It can be served with parathas, snacks or spread it on toast. 

Quick tips -

1. Do not use hard stem of spring onion.

2. Do not use brown flowers of spring onion.

3. Use only white flowers of spring onion. It tastes like onion.

4. Adjust spices to taste. 

Ingredients -

1/4 cup curry leaves (loosely packed)

1 cup mint leaves (loosely packed)

1 green chilli

1 cup spring onion soft stem (stalks)

4 spring onion

2 tomato

4 spring onion white flowers

1/2 lemon juice

1 tbsp mustard oil

1 tsp mustard seeds

To taste salt

1/2 tsp red chilli powder

1/2 tsp powdered jaggery

1/4 cup water

1 tsp chat masala 

Method - 

1. In a plate add curry leaves, spring onion, green chilli, tomato, spring onion soft stem, spring onion white flowers and mint leaves. 

2. Heat oil in a wok. Add mustard seeds, spring onion, curry leaves, green chilli and spring onion soft stem. Stir fry on slow flame for 1-2 minute. 

3. Add spring onion white flowers and mix well. Cook on slow flame for 1-2 minute. Switch off the flame. 

4. Add mint leaves and mix well. Keep aside to cool completely. 

5. Roast tomato on wired rack in high flame. 

6. Roast till tomato are fully roasted. 

7. Keep tomatoes in a bowl and let it cool completely. (If you want you can remove the tomato skin.) I did not remove the tomato skin. 

8. Add all stir fried ingredients in mixer jar. Add powdered jaggery and lemon juice. Grind it. 

9. Add water and grind it to a smooth paste. 

10. Remove it in bowl. Add red chilli powder, salt and chat masala. 

11. Mix well. Keep in the fridge for 1 hour. 

12. Spring onion chutney is ready. 

13. Transfer to a serving bowl. Serve chilled. It takes good when served chilled. 

Cook, Click & Post before you have a toast!