Recipe of Quick Curry Leaves Onion Chutney

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Before you jump to Curry Leaves Onion Chutney recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Within the Kitchen.

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Refrigerators and freezers use a lot of electricity, especially if they are not running as effectively as they should. If you're in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is actually clean, which means that the motor needs to run less often, will also save electricity.

As you can see, there are lots of little things that you can do to save energy, and also save money, in the kitchen alone. Green living is definitely something we can all perform, without difficulty. A lot of it really is merely utilizing common sense.

We hope you got benefit from reading it, now let's go back to curry leaves onion chutney recipe. You can have curry leaves onion chutney using 13 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Curry Leaves Onion Chutney:

1. Get of Onion Large.
2. Provide of Garlic.
3. Get of Curry Leaves.
4. Take of Green chilli -.
5. Prepare of Salt.
6. Get of coconut Grated -.
7. Provide of Coconut oil -.
8. You need of Water -.
9. Get of Coconut oil -.
10. Take of Mustard seeds -.
11. Get of Cumin Seeds -.
12. Use of Red chili Dried -.
13. You need of Asafoetida -.

Instructions to make Curry Leaves Onion Chutney:

1. Chutney : Pour one tablespoon of oil onto a non stick pan..
2. Add the roughly chopped onion, garlic cloves, slit green chili and washed curry leaves into the pan. .
3. Sprinkle enough salt to allow the onion to cook through faster..
4. Saute until the onion cooks through and the curry leaves turn slightly crisp..
5. At this point add in the grated coconut. Saute for another minute or two..
6. Cool completely. Grind to a paste. Add water a tablespoon each while grinding to get the desired consistency. Place the chutney in a serving bowl..
7. Tempering: Heat oil in a pan and add  mustard seeds and cumin seeds. Once it splutters break/ tear the red chili into 2-3 pieces and add to the hot oil..
8.  Remove from heat and add in the asafoetida. .
9. Pour the tempered oil on to the chutney. Serve with idli/dosa.

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