Chutney with green onions

Have you ever tried green onions? Green onions are an excellent source of vitamin A. Onions helps in lowering blood pressure and cholesterol levels. They also contain a substance that prevents the formation of blood clots.

I thought of making something different with green onions with a touch of traditional method. So I made chutney out of it and it tasted so good with rice.

Let’s go into the recipe.

We need:

A bunch of green onions
2 or 3 green chillies
1 tomato
½ tsp each of mustard seeds, cumin seeds, fenugreek seeds
1tbsp of coriander seeds
1 tsp each of Bengal gram (Pacchi Senaga Pappu) and Black gram (Minapa pappu)
1 small ball of tamarind
2 tbsp Oil
Salt to taste and a pinch of Asafetida

Preparation:

Chop green onions, green chillies and the tomato into pieces. Heat the oil in a pan and add the mustard seeds. When they splutter, add the cumin seeds, coriander seeds, and both the dals and fry for a while. Then add the pieces of green onions, green chillies, tomato and the ball of the tamarind too. Fry till the mixture is cooked a little. Then add the hing and fry for a little while. Then taking it away from the stove, and let it cool for some time. After it was cooled down, grind into a not-so-thin or not-so-thick paste by adding little water and salt to taste. This chutney tastes better with hot rice and ghee.