Roasted Onion Chutney

No. of servings:  4
Preparation Time:  15 mins	Cook Time:  10 mins

This quick chutney for idlis, dosas, chapatis, rottis, etc. is an easy accompaniment that hastens the time in the kitchen.  Roasting onions in the air fryer takes this dish to a whole new level! 

Ingredients:

• Onions - 5 medium
• Coconut - 1 cup
• Roasted gram - 1 tbsp
• Cloves - 4
• Cinnamon - 0.5 inch
• Red chillies - 8
• Tamarind - 4 pods
• Jaggery (or) brown sugar - 2-3 tsp
• Salt
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Asafoetida - 1 pinch
• Curry leaves - 2 stalks

Method:

• Dice cubes or chop the onions in circles
• In a tbsp of oil, season mustard seeds, cumin, asafoetida and curry leaves
• Scoop this and set aside
• In the same oil, add the onion pieces and saute till translucent 
• Alternatively, whole onions, along with the skin can be roasted in an air fryer (or oven) at 400° F (200° C) for 12-15 mins (time depends on the size of the onions).  Peel them and add directly to the blender if doing this way.
• Add all the other ingredients along with the roasted onions into the blender
• Blend them coarse and pour out into a bowl
• Top it with the seasoning and mix
• Serve with hot rotis, chapatis, dosas, idlies or rottis

Tips and Tricks:

• The shape of the chopped onions doesn't matter as they will all be blended together, but cutting rounds is faster than dicing them
• Raw onions can be ground first and the chutney can be cooked later, but this one splutter a lot and the fresh coconut flavor will be lost too
• Grinding it coarse keeps the texture more appealing than a smooth paste

Pictures: 

Final Outcome: