RSS Feed
Twitter
Today is just one of those days when I feel I would have been better off as a normal girl who spends an hour on Facebook everyday and not a food blogger who spends 6 hours online everyday. Don’t get me wrong. I don’t plan on quitting. EVER. But there are days when I just hate picking up a camera or going to the kitchen to cook something. It doesn’t help that I’m not even responsible for feeding my family! My mother takes care of that. So anything I cook is purely because I’m motivated to try out something new. But on days when I absolutely MUST cook, for example when my mom’s away, I don’t meddle with complicated, 25-step recipes. I stick to simple, 2 minute wonders such as this one!
I had bookmarked this Chutney from my friend Priya’s blog “Now Serving” sometime back. The perfect opportunity to try it out came when all I had at home was some Idli batter and nothing else. This Chutney proved to be a scrumptious and new condiment to the regular Idlis!
ONION & PEANUT CHUTNEY – The Recipe
In a wok/ kadai/ frying pan, heat the oil and add the ingredients.
Sauté until onion is translucent.
Add them to a blender.
Add salt
Grind to a fine paste (or a texture you prefer)
Heat 2 tsp of oil and add the mustard seeds, flax seeds & urad dal. Fry until the mustard starts to splutter.
Add the curry leaves & turn the flame off.
Add the oil & seeds to the chutney & mix well. Serve with Idlis , Dosas or Upma.
- 1 big Red Onion or 1 cup Pearl Onions
- 1 handful of Roasted Peanuts (husk free)
- 3-4 spicy dried red chilies
- 1 tsp Sesame oil (or any vegetable oil)
- A pinch of asafoetida (hing)
- ¼ tsp black Mustard Seeds
- ½ tsp Flax Seeds
- fresh curry leaves
- 1 tsp of sesame oil (or any vegetable oil)
- In a wok/ kadai/ frying pan, heat the oil and add the ingredients. Sauté until onion is translucent.
- Add them to a blender & add salt. Grind to a fine paste (or a texture you prefer)
- Heat 1 tsp of oil and add the hing, mustard seeds, flax seeds & urad dal. Fry until the mustard starts to splutter. Add the curry leaves & turn the flame off.
- Add the oil & seeds to the chutney & mix well. Serve with Idlis , Dosas or Upma.
Check out what my friends are doing for AGC this week – Roshni, Priya S, Priya M, Radhika, Anusha, Veena & Jayanthi
 |
Posted in 
I’m for quick recipes too. Though I don’t cook anything with peanuts for the kiddos (allergies) I love the thought of this chutney. Super!
love this one gal… simple and delish
I like Priya’s blog a lot too. Looks like a lovely tasty chutney
I wish I had the time to spend 6 hours a day on blogging…. but then again, maybe it’s all the more fun for me when I can snatch a few moments to sneak off and get on my laptop!