Kashmiri Onion Chutney (Gand Chetin) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 24 |
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This chutney is very spicy - not sugary as most western chutneys. Kashmiri chilli powder is much milder than regular chilli powder so adjust that if you don't have it. Try and use a red onion if you don't have shallots. Ingredients:
2 cups shallots, thinly sliced |
1/4-1/2 cup green chili, deseeded and chopped |
1/2 cup green coriander, chopped (cilantro) |
1/2 teaspoon black cumin seeds (shahi zeera) |
1/2 teaspoon dried mint |
2 teaspoons kashmiri chili powder |
1 cup vinegar |
salt |
Directions:
1. Mix 1tbsp salt with the shallots and keep aside for a few minutes; Then wash and drain the water completely.
2. Mix all the ingredients in a bowl and cool in the refrigerator.
3. This is best if made at least an hour before eating to allow the flavours to mingle.
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