RAW ONION CHUTNEY (Pacha vengaya chutney)

Flavorful Raw onion chutney is super quick and easy to prepare with few ingredients. Since it is simple to prepare there is no compromise in taste…it is absolutely yum!. It pairs good with idly and dosa varieties. For making healthier I used nattu sakkarai. The Nattu sakkarai has numerous therapeutic properties and is rich in iron. The Nattu sakkarai purifies blood, treats menstrual problems, prevents anemia and improves digestion. That’s why including nattu sakkarai in part of your diet is highly recommended.

PREPARATION TIME : 1 minute

COOKING TIME         : 1-2 minutes

INGREDIENTS: (serves 3 persons)

• Onion medium size       - 3
• Red chillies                     - 5
• Grated Coconut             - 3 spoons
• Nattu sakkarai                - 1 spoon
• Tamarind                         - 1 small piece
• Salt
• Water

For Tempering:

• Mustard seeds                    - 1/2 spoon
• Urad dal                               - 1 spoon
• Asafoetida powder/hing   - 2 pinch
• Curry leaves                        - 4-5 leaves 
• Sesame Oil                          - 1 spoon 

DIRECTIONS:

 1. Get ready with all the ingredients.

2. Add roughly chopped onions, tamarind, nattu sakkarai (unrefined sugar), red chillies, grated coconut and salt to a mixer. Grind to paste by adding little water if needed. (Tip: Onion oozes out some water.)

3. Heat sesame oil in a kadai. Add mustard seeds, urad dal, asafoetida powder and curry leaves. Let them crackle. (Tip: Sesame oil gives nice taste and flavour to the chutney.)

4. Add the tempering to the chutney. The raw onion chutney is ready. (Tip: Store the chutney in the airtight container in fridge it stays good for couple of days.)

ADDITIONAL TIPS:

=> The specified quantity of red chillies is sufficient for me. If you want more or less spicy adjust the quantity accordingly.

=> I generally use nattu sakkarai for chutney. You can also add spoon of white sugar.

=> You can use any cooking oil for tempering.