Spicy, Tangy , spring green onions chutney/ Dip

I frequently buy many bunches of fresh green spring onions. They are so handy to use in dals, salads and fried rice. I liberally scatter the freshly cut greens in most of my rice dishes and even in my sambar too, it definitely lifts up the taste a few notches up.

I use it just the way you would use cilantro! I had many such bun ches lying unused and with the oppressive heat , I wasnt sure they would stay fresh and green for long so, they made a delicious green onion chutney.

Finally I added one more tasty  delicious option to my chutneys. This tasted so good, that we can mix it up with plain rice and have it too.


2 big bunches of fresh green spring onions.
1 cup of freshly chopped cilantro leaves.
3 red dry chillis
1 berry size tamrind 
1 tbsp sesame oil
1/2 tsp mustard seeds.
salt top taste
Pinch of asafoetida powder.


Chop the  green parts of the spring onions and keep aside. 
In a kadai or wok, add some oil, let it become hot, add the tender onions first, with the red chillis and saute them well  till almost roasted, but not scorch them. Just before taking off add the green parts of the spring onions and the cilantro leaves  and sautee these along with the onions , not to darken them though.
When cooled , grind with salt, pinch of asafoetida and the tamrind to a smooth paste, dont add water.
Prepare a seasoning of mustard seeds with sesame oil and pour over the chutney.
You got a  tasty chutney for your dosas and idls.
As this was a totally unplanned post, I do not have pics to post except for the final result . Unexpected recipe!


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