Chutneys occupy a celebrated place in traditional Indian cuisine, serving as the perfect accompaniment to transform simple everyday dishes into rich culinary experiences. Across rural households in Rajasthan, a simple blend of green chillies, onions, and whisked curd is often prepared as a standalone side dish. It is widely enjoyed with hot wheat or pearl millet flatbreads, offering a refreshing combination of tangy curd, naturally sweet sautéed onions, and fiery green chillies that instantly sharpens the appetite. The biggest advantage of this preparation is its simplicity, requiring only standard kitchen staples and very little cooking time.
Ingredients Required
To prepare this authentic and flavourful chutney at home, gather the following ingredients
- Fresh curd: 1 cup (whisked until smooth)
- Onions: 2 medium-sized (finely chopped or sliced lengthwise)
- Green chillies: 5 to 6 (mild variety, slit down the middle)
- Tempering seeds: 1/2 teaspoon of mustard seeds and cumin seeds
- Asafoetida: 1/4 teaspoon
- Coriander powder: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Salt and red chilli powder: As per taste
- Cooking oil or ghee: 2 tablespoons (mustard oil works best for an authentic rustic flavour)
Step by Step Preparation Method
Begin by heating 2 tablespoons of cooking oil or pure ghee in a pan over medium heat. Once the oil reaches the right temperature, add the cumin seeds, mustard seeds, and asafoetida to crackle. Immediately introduce the slit green chillies and sliced onions into the pan.
Sauté the onions and green chillies on medium heat until the onions turn translucent with a light golden hue. Ensure that the onions do not soften completely or turn mushy, as maintaining a mild crunch provides the characteristic texture of this dish.
Once the aromatics are properly sautéed, reduce the flame to low. Add turmeric powder, coriander powder, red chilli powder, and salt. Gently cook these dry ground spices on low heat for about 1 to 2 minutes, allowing the raw aroma of the spices to dissipate and the oil to separate slightly.
With the flame still on low, gently pour the smooth, whisked curd into the pan. Stir continuously with a spatula to prevent the curd from splitting or curdling due to the heat. Once the curd blends seamlessly with the spiced base and starts simmering, let it cook undisturbed on low flame for another 2 to 3 minutes. As soon as the oil begins releasing along the edges of the pan, turn off the heat. Your rich and flavourful onion, chilli, and curd chutney is ready to be served hot with flatbreads.
