Sher A Punjab Onion Chutney Food
SHER-A-PUNJAB ONION CHUTNEY
I begged for this recipe at my favorite Indian restaurant. It is quite unlike any other onion chutney recipe that I've tried. It is surprisingly simple and full of taste. The ketchup and vinegar produce an orange hue and preserve the crunch of the onion. Serve as a garnish with toast. Try it!
Provided by David
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Mix onion, vinegar, ketchup, sugar, paprika, salt, and cayenne pepper together in a bowl until smooth.
Nutrition Facts : Calories 25.3 calories, Carbohydrate 5.9 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.6 g, Sodium 334.2 mg, Sugar 3.6 g
RESTAURANT-STYLE ONION CHUTNEY
If you want to reduce the pungency of the onions, soak them in cold water for a few minutes before using them. Adapted from food-India.com.
Provided by Chocolatl
Categories Chutneys
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a small saucepan.
- Add tomato paste, paprika, cumin, sugar, salt and garlic paste.
- Simmer about 5 minutes.
- Let cool and stir in onions.
- Garnish with cilantro.
SHER-A-PUNJAB ONION CHUTNEY
I begged for this recipe at my favorite Indian restaurant. It is quite unlike any other onion chutney recipe that I've tried. It is surprisingly simple and full of taste. The ketchup and vinegar produce an orange hue and preserve the crunch of the onion. Serve as a garnish with toast. Try it!
Provided by David
Categories Chutney
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Mix onion, vinegar, ketchup, sugar, paprika, salt, and cayenne pepper together in a bowl until smooth.
Nutrition Facts : Calories 25.3 calories, Carbohydrate 5.9 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.6 g, Sodium 334.2 mg, Sugar 3.6 g
SOUTH INDIAN ONION CHUTNEY
Make and share this South Indian Onion Chutney recipe from Food.com.
Provided by Dimpi
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small pan, heat the oil.
- Add the urad dal, red chillies and asafetida. Fry until urad dal changes color slightly. Don't let it burn.
- In a bowl, combine coconut, onion, tamarind paste and salt.
- Add the red chilli mixture to the rest of the ingredients.
- Grind until smooth adding as little water as possible (a traditional Indian mixer is better at this than a blender or food processor).
- If desired, you may add tempering.
- Tempering - In a small pan, heat oil then add black mustard seeds, curry leaves and red chillies. When mustard seeds splutter, add to the chutney and mix well.
- Depending upon what kind of onion you use, the smell of raw onions may be overpowering. If that is the case, after tempering, heat 1 tsp oil in a pan and fry the chutney for about 10 min until all the raw smell is gone.
Nutrition Facts : Calories 171.3, Fat 15, SaturatedFat 12.3, Sodium 11.4, Carbohydrate 9.7, Fiber 4.3, Sugar 4, Protein 2.4
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