Rajasthani Dhungri Onion Chutney

Ingredients

• 1 medium onion (Peeled and chopped)
• 1 medium tomato (Chopped)
• 2 tbsp fresh cilantro (Chopped)
• 3 cloves garlic (Pounded or crushed)
• 1 roasted whole red chili (The transcript is unclear here; it appears to refer to a roasted chili or similar roasted spice.)
• 0.5 tsp hot red chili powder (Use more or less according to taste; the transcript emphasizes a hot chili.)
• salt (To taste)
• 1 tbsp cooking oil (Heated until very hot for the final tempering)

Steps

1. 1

   Peel the onion and chop it into small pieces. Add the chopped onion to a bowl.

2. 2

   Chop the tomato and add it to the same bowl.

3. 3

   Chop the fresh cilantro and add it to the bowl with the onion and tomato.

4. 4

   Pound the garlic together with the roasted whole red chili until crushed and fragrant. Add the mixture to the bowl.

5. 5

   Add the hot red chili powder and salt to taste. Mix the ingredients thoroughly, lightly crushing them so the onion and tomato release some juice while retaining a coarse chutney texture.

6. 6

   Heat the oil in a small tempering pan until very hot and shimmering. Pour it over the chutney, taking care because it may sizzle.

7. 7

   Mix once more and serve immediately as a side dish with cheela, dosa, parathas or another savory meal.

Notes

The spoken transcript provides the ingredient sequence but not exact measurements, so quantities are practical estimates. One phrase describing a roasted ingredient is unclear in the transcript; it has been represented as a roasted whole red chili with low confidence. The dish is presented as a quick chutney and is best served fresh.

Nutrition per serving

• condiment
• side dish
• spicy
• tangy
• Rajasthani
• South Asian
• vegetarian
• quick