Most of the weekends over the last few months have been spent travelling. So much so that I've come to think of the railway station as a home away from home. It also means that I usually try and use up anything that is likely to spoil if left in the refrigerator over the weekend.
A bunch of spring onions + an upcoming weekend trip = this recipe.
What you need:
Spring onions - 1 bunch, chopped (the greens can also be chopped)
Red chilli - 2
Oil - 1 tsp
Tamarind - a gooseberry sized piece, soaked for 10 minutes in just enough water to cover it
Urad dal - 3 tsp
Heat the oil, urad dal and chillies in a microwaveable bowl for 2 minutes or until the dal turns reddish brown. Stir in the chopped spring onions. Heat for another 4 minutes or until the onions are browned.
Let it cool. Blend coarsely along with the tamarind and salt.
Heat a tsp of oil in a pan. Season with some mustard seeds. When the seeds pop, pour it over the chutney.
Enjoy with dosas or as a dip.
This chutney goes to Valli's potluck and to Culinarty's Original Recipe Round-up.