Red chilli chutney
Serves | Preparation Time | Cooking Time |
3 People | 5 Minutes |
5 Minutes
|
Ingredients
- 1 cup of onions, peeled and sliced
- 10-12 dry red chilies
- 1 pinch of hing (asafoetida)
- 1 small piece of tamarind or 1 tsp(teaspoon) tamarind paste
- 1-2 tsp of salt
- 2 tsp of oil
- 1 clove of garlic
Method
Step 1
Heat the oil; add the chilies.
Step 2
On a low flame, fry for a minute until they start to emit a pleasant aroma.
Step 3
Remove the chilies and add the sliced onions to the same pan. Fry until golden.
Step 4
Add the hing, garlic, and salt.
Step 5
Stir through and remove from flame.
Step 6
Add the tamarind piece or paste at the end.
Step 7
Allow to cool completely.
Step 8
Grind with the chilies to make a smooth paste.
Nutritional Information
Serving Size: 1 serving (1tbsp)
Calories | 18.6 | Total Fat | 0.1 g | ||
Saturated Fat | 0.0 g | Polyunsaturated Fat | 0.0 g | ||
Monounsaturated Fat | 0.0 g | Cholesterol | 0.0 mg | ||
Sodium | 3.4 mg | Potassium | 89.6 mg | ||
Total Carbohydrate | 4.6 g | Dietary Fiber | 0.4 g | ||
Sugars | 0.4 g | Protein | 0.4 g | ||
Vitamin A | 4.2 % | Vitamin B | 12 0.0 % | ||
Vitamin B | 6 2.4 % | Vitamin C | 34.3 % | ||
Vitamin D | 0.0 % | Vitamin E | 0.7 % | ||
Calcium | 0.6 % | Copper | 2.0 % | ||
Folate | 1.5 % | Iron | 1.3 % | ||
Magnesium | 1.4 % | Manganese | 2.9 % | ||
Niacin | 1.0 % | Pantothenic Acid | 0.7 % | ||
Phosphorus | 1.1 % | Riboflavin | 1.1 % | ||
Selenium | 0.3 % | Thiamin | 1.5 % | ||
Zinc | 0.4 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
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