Dhaniya Pyaz ki Chutney (Coriander Onion Chutney)
Author: 
Recipe type: Accompaniment
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 150 grams onion (chopped into cubes)
  • ⅓rd cup fresh coriander leaves (cilantro)
  • ¼th cup split urad dal (black gram)
  • ½ tsp mustard seeds
  • ¼th tsp asafoetida powder
  • 2 dried red chilies broken into pieces
  • 1 tbsp tamarind pulp
  • 4 tsp coconut oil
  • salt to taste
Instructions
  1. Soak urad dal for 15 mins in water.
  2. Heat 2 tsp coconut oil in a pan. Add soaked urad dal and fry.Fry until urad dal turns golden brown in color.
  3. As urad dal turns golden brown, add onions. Fry until onions become soft. Now add 1 red chili, asafoetida powder and tamarind pulp.Mix and turn off the flame. Allow this mixture cool down completely.
  4. Transfer onion mixture in a grinder jar.Add salt to taste, coriander leaves,1/4th cup water. Grind into coarse paste.
  5. Heat 2 tsp coconut oil.Add mustard seeds, dried red chilies.Pour tadka over chutney.
  6. Dhaniya Pyaz chutney can be served with idli, dosa and medu vada. Chutney can also be served as an accompaniment in veg thali. It can be refrigerated and used for 2-3 days.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/dhaniya-pyaz-ki-chutney-coriander-onion-chutney/