Ingredients for Kashmiri Onion Chutney Gand Chetin
- 2 cups finely chopped shallots
- 1 green chili, minced (optional)
- 1/2 cup chopped fresh cilantro
- Black Cumin Seeds (no quantity derived from recipe)
- Dried Mint (no quantity derived from recipe)
- 2-4 tablespoons Kashmiri chili powder
- Vinegar (no quantity derived from recipe)
- Salt (to taste)
- 1 tablespoon ginger paste
- 1 tablespoon lemon juice
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon mustard seeds
- 1/4 cup water
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How to Make Kashmiri Onion Chutney Gand Chetin
- Gently mix 1 tablespoon of salt with 2 cups of finely chopped shallots (or red onions). Set aside for 10 minutes to draw out moisture.
- Thoroughly wash the shallot mixture under cold water, ensuring all the salt is rinsed away. Drain completely.
- In a medium bowl, combine the drained shallots, 1/2 cup chopped fresh cilantro, 2-4 tablespoons Kashmiri chili powder (adjust to your spice preference), 1 tablespoon ginger paste, 1 tablespoon lemon juice, 1/2 teaspoon turmeric powder, 1/4 teaspoon mustard seeds, and 1/4 cup water. Mix well.
- Refrigerate for at least 1 hour (or longer for a deeper flavor) before serving. Enjoy!
- For a smoother chutney, blend the mixture in a food processor until it reaches your desired consistency.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
0g
Carbs
9g
