Chutneys, Dips and Spreads
By Cook Method
/ Sambar Onions.
3 to 4
increase as per your taste
Salt to taste
Heat a pan with little oil and sauté all the ingredients, except tamarind. Fry till onions turn pink. Let it cool.
Meanwhile soak tamarind and once the onion mix is cooled, grind it with tamarind, salt and sugar, if you are using, to a paste.
Heat some oil and pour the hot oil over the paste. By adding the oil, this chutney stays good for a while.
Serve this with Coconut Dosa.
Instead of Shallots you could use 2 to 3 regular Red Onions as well.
Tried this recipe?