Onion Chutney

This is a family recipe with a fun name attached to it. The chutney is served typically with dosas and idlis and mind you it is made so hot that you want to shout out expletives after your first morsel, but it is so addicting that you continue to enjoy it even after you know it is that spicy. It is traditionally made with raw shallots, red chillies, tamarind and salt- as simple as that. The raw onions gives it one degree of hot, add to it some red chillies which takes it to a whole new level. I think amma makes it almost once or twice a week back home.  Amma makes it two ways, one is the way I just described and the other is after grinding to saute in oil, so that it stays longer and tones down the heat a wee bit.

Now to the name of the recipe- sandhaza- according to my dad they called it that because it was the chutney from hell, you get the drift? The after effects of eating something that hot? ). Anyways, we only know it by that name and Rajesh has been enjoying this hot chutney with dosa and even spread on a piece of toast.

Shallots – 1.5 cups, chopped

Garlic – 3 pods

Tamarind paste – 1 tsp

Dried red chillies – 5-6 ***

Salt to taste

For seasoning

Oil – 1 T

Mustard seeds – ½ tsp

Curry leaves – 5 to 6 (optional)

  • Grind shallots, red chillies, tamarind, salt and garlic to a coarse paste, adding as little water as you can.
  • Heat oil in a saute pan and fry the ingredients listed under seasoning ( roughly 30 seconds), add the chutney and cook on medium low for roughly 5-8 minutes.

Like I said earlier, you can have this uncooked, the traditional way. In that case, drizzle the seasoning over the chutney and it is ready.Store this chutney in the refrigerator and it will last for a week. My favorite way of having this chutney is to  butter the bread, and spread this spicy goodness and toast it on on iron skillet. Have this with a cuppa Indian tea- BLISS!!!

7 years ago

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