Onion Flower Stalk And Spring Onion Greens Chutney/Dip Recipe by ZMA
Cooking Instructions 10 minutes 1 Heat oil in a pan. Saute asafoetida, green chillies, shredded ginger and sliced garlic cloves. Fry for a minute or two before popping in chopped tomatoes, spring onions and onion flower stalk. Add little salt too. Use tangy tomatoes for best results. 2 Cover and cook for 5-8 minutes until the raw smell fades away. Do not add water. Set aside to cool down a bit before blending to a smooth puree. 3 Use little hot water if required while blending. Use it only if needed. That's it. Prepare the tempering using all the ingredients as mentioned. 4 Serve it with plain boiled rice, daal and some pure homemade ghee or the clarified butter just as I did. It tastes heavenly. Enjoy! 5 Heat oil for the tempering. Add mustard seeds at first. Let them crackle a bit before adding dry red chillies and curry leaves. Add this hot tempering to the chutney immediately. 1 Heat oil in a pan. Saute asafoetida, green chillies, shredded ginger and sliced garlic cloves. Fry for a minute or two before popping in chopped tomatoes, spring onions and onion flower stalk. Add little salt too. Use tangy tomatoes for best results. 1 Heat oil in a pan. Saute asafoetida, green chillies, shredded ginger and sliced garlic cloves. Fry for a minute or two before popping in chopped tomatoes, spring onions and onion flower stalk. Add little salt too. Use tangy tomatoes for best results. 2 Cover and cook for 5-8 minutes until the raw smell fades away. Do not add water. Set aside to cool down a bit before blending to a smooth puree. 2 Cover and cook for 5-8 minutes until the raw smell fades away. Do not add water. Set aside to cool down a bit before blending to a smooth puree. 3 Use little hot water if required while blending. Use it only if needed. That's it. Prepare the tempering using all the ingredients as mentioned. 3 Use little hot water if required while blending. Use it only if needed. That's it. Prepare the tempering using all the ingredients as mentioned. 4 Serve it with plain boiled rice, daal and some pure homemade ghee or the clarified butter just as I did. It tastes heavenly. Enjoy! 4 Serve it with plain boiled rice, daal and some pure homemade ghee or the clarified butter just as I did. It tastes heavenly. Enjoy! 5 Heat oil for the tempering. Add mustard seeds at first. Let them crackle a bit before adding dry red chillies and curry leaves. Add this hot tempering to the chutney immediately. 5 Heat oil for the tempering. Add mustard seeds at first. Let them crackle a bit before adding dry red chillies and curry leaves. Add this hot tempering to the chutney immediately. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls California Farm Chicken Thigh Curry How to Make Taci (tofu aci) Königsberger Klöpse (Meatball in bechamel sauce) Spicy Sopa Fria with Turkey Franks California Farm Chicken Thigh Curry How to Make Taci (tofu aci) Königsberger Klöpse (Meatball in bechamel sauce) Spicy Sopa Fria with Turkey Franks Königsberger Klöpse (Meatball in bechamel sauce) Chukauni Pavlova Smoked Chicken and pepper stew Spicy Sopa Fria with Turkey Franks A salad to kill for California Farm Chicken Thigh Curry Soft Juicy Spicy Lucknowi Shahi Mutton Kofta Meatballs Chicken Tenders Salmon Salad Protein Königsberger Klöpse (Meatball in bechamel sauce) Chukauni Pavlova Smoked Chicken and pepper stew Spicy Sopa Fria with Turkey Franks A salad to kill for California Farm Chicken Thigh Curry Soft Juicy Spicy Lucknowi Shahi Mutton Kofta Meatballs Chicken Tenders Salmon Salad Protein