Ingredients with Measurements:
- 2 cups cooked chickpeas (choley)
- 1 cup chopped onion
- 1 cup chopped coriander leaves (hara dhaniya)
- 2-3 green chillies, chopped
- 1 tsp cumin seeds (jeera)
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp lemon juice
- 2 tbsp oil
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add chopped onion and green chillies. Saute until onion turns translucent.
3. Add cooked chickpeas, salt, and sugar. Mix well and cook for 2-3 minutes.
4. Turn off the heat and let the mixture cool down.
5. Once cooled, transfer the mixture to a blender.
6. Add chopped coriander leaves and lemon juice. Blend until smooth.
7. Taste and adjust seasoning if needed.
8. Transfer the chutney to a serving bowl.
15 minutes
Temperature: Room temperature
Serving size: 4-6 people
Nutritional information:
- Calories: 150
- Fat: 6g
- Carbohydrates: 20g
- Protein: 6g
- Fiber: 4g
Substitutions for ingredients:
- Instead of chickpeas, you can use boiled potatoes or boiled green peas.
- If you don't have green chillies, you can use red chilli powder or paprika.
- You can use any neutral oil instead of vegetable oil.
Variations:
- You can add mint leaves along with coriander leaves for a different flavor.
- You can add a pinch of garam masala for a spicy kick.
- You can add a tablespoon of tamarind paste for a tangy taste.
Tips and tricks:
- Make sure to cook the onion until it turns translucent, but not brown.
- You can adjust the consistency of the chutney by adding water while blending.
- You can store the chutney in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- You can serve the chutney at room temperature or slightly warm it up in the microwave or on the stove.
Presentation ideas:
- Serve the chutney in a small bowl or a ramekin.
- Garnish with some chopped coriander leaves or a sprinkle of red chilli powder.
Garnishes:
- Chopped coriander leaves
- Red chilli powder
- Lemon wedges
Pairings:
- This chutney goes well with any Indian snack or appetizer, such as samosas, pakoras, or tikkis.
- You can also serve it with grilled or roasted meats.
Suggested side dishes:
- Serve with some sliced onions and lemon wedges on the side.
Troubleshooting advice:
- If the chutney is too thick, add some water while blending.
- If the chutney is too thin, add some more chickpeas or coriander leaves.
Food safety advice:
- Make sure to cook the chickpeas properly before using them in the recipe.
- Store the chutney in the refrigerator and consume within a week.
Food history:
- Onion Hara Choley Chutney is a popular North Indian chutney that is often served with snacks and appetizers.
Flavor profiles:
- This chutney has a tangy, spicy, and slightly sweet flavor.
Serving suggestions:
- Serve the chutney as a dip or a spread with your favorite snacks.
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Region: Indian