Ulli Kharam | Spicy, Tangy, Raw Onion Chutney

No ratings yet

Ulli Kharam | Spicy, Tangy, Raw Onion Chutney

Made with South Indian tempering and raw onion (or shallots), this spicy and tangy chutney packs a punch! It is best enjoyed with Dibba Rotti, a savory lentil pancake.

Course Chutney

Cuisine Andhra, Indian, South Indian

Keyword dibba rotti, dry red chili pepper, fenugreek seeds, Mustard Seeds, Onion, shallots, Tamarind, Urad Dal

Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Raw, Vegan, Vegetarian

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings People

Calories 46kcal

Equipment

Ingredients

1 Teaspoon Rice Bran Oil
1 Cup Onion (or shallots). Roughly chopped into 2" pieces
3 Dry Red Chili or to taste
1 Teaspoon Mustard Seeds
1/2 Teaspoon Fenugreek Seeds
3 Teaspoons Urad Dal
1 Teaspoon Tamarind Paste
1/2 Teaspoon Sea Salt Or to taste

Instructions

Heat oil in a pan and gently roast tempering ingredients (dry red chili, mustard seeds, fenugreek seeds, and urad dal) on a low flame. Once mustard seeds start crackling set them aside to cool.
Transfer to a blender jar along with onion, tamarind and salt.
Blend to a coarse finish and transfer to a bowl.
Serve fresh with Dibba Rotti (savory lentil pancake).

Notes

Best enjoyed with dibba rotti - savory lentil pancake. Store leftover chutney in airtight glass container in the refrigerator - it is good for 3 to 4 days.

*Use organic ingredients wherever possible

Nutrition