Shallots Chutney I
A simple few ingredients chutney for idli/dosa which has a shelf life of atleast 2-3 days when kept outside. This is ideal to carry along with you during long journeys and I have fond memories of my mom making making this during our travel to Kerala from Mumbai.
Ingredients:
- Shallots/Madras onion 1 cup
- Salt to taste
- Dried red chillies 5-6 or as reqd
- Oil 2 tbsp
- Mustard seeds 1 tsp
- Curry leaves 1 sprig
- Coconut oil 1 tsp (optional)
Method:
- Fry the onions and red chillies in 1 tbsp oil tiil it is brown in colour.
- Grind the above with salt and little water (only if required) into a smooth paste.
- Crackle the mustard seeds in 1 tbsp oil in a kadhai and add the curry leaves. Pour the ground mixture into the kadhai.
- Cook till all the water particles evaporate and oil separates and floats on the top. Add a spoon of coconut oil and serve. This step is optional. You can reduce or increase the number of red chillies as per your choice.
- This stays fresh outside for 2-3 days when stored in a dry air tight container.
Notes:
- You can use normal onion if you don’t have shallots. Just take 1 big or 2 medium.
