My Dad’s Onion Chutney
I love Kebabs! Every time i get tempted to become a vegetarian, the thought of not being able to enjoy Kebabs pulls me back. Yes, i know, this post is not about Kebabs. But Kebabs and onion chutney go hand in hand, in my memories and outside of them.
When I make this chutney, I cant help but smile and think about the many years we spent living stones throw away from Khan Market in Delhi. Often, on his way back from work, Papa would stop at Khan Market to pick up my favorite Kebabs. If he was running late, he would send the Kebab's home as a signal to mama, so she could start slicing onions for the Chutney.
Few things are simpler and complement Kashmiri food better than this onion chutney. It does go best with Kebab's but also complements many milder Kashmiri Dishes like Gushtava and Yakhni and even non-Kashmiri dishes.
Serve it as a condiment during meals or accompaniment with snacks, this chutney is sure to spice up your mealtime.
- 1 tbsp Mustard Oil
- 1 Black Cardamom Pod
- 3-4 Cloves (Laung)
- 2 cup Sliced Red Onions
- 1 tsp Kashmiri Red Chili Powder (or to taste)
- 1 tbsp Tomato Paste
- 2-3 Chopped Green Chillies (Optional)
- Salt (to taste)
Heat mustard oil in a sautè pan till it reaches smoking point. Lower heat and let it cool down. Add whole spices and stir till fragrant (about 30 seconds). Add sliced onions and sautè for 30 seconds. Remember to not overcook the onions and allow them to retain some crunch.
Mustard oil must be brought to smoking point before any other ingredients are added. Other types of oil do not need to be heated to that point.Add salt and Kashmiri chili followed by a splash of water.
Add tomato paste and green chillies. Fry fo 5 minutes or till the Kashmiri chili is fried.
