RAW ONION CHUTNEY

Onion a common vegetable that we use in every day cooking. Onion a underground vegetable grows in single bulbs,native to Asia and Middle East and cultivated for over 5 thousand years. Greeks and Egyptians used them not only for their culinary use but also as an item for purchages though barter system in their markets.It was used in thair offerings to God's,and king's.Even nowOnion is an indispensable vegetable in many Indian recipes.It was used for it's medicinal properties in ancient India. But some vegetarian Hindus and jains don't eat onions because they are underground vegetables,as there is likelyhood of any micro-organisams or tiny life forms getting injured when the plant is pulled up to secure the bulb.Except such strictly vegetarian communitys most of the Indian kitchens will have onions in their every day menu.According to Ayurveda Charaka Samhita and shushruta Samhita ( ancient Ayurvedic text books )onion is a strengthening food.Like garlic onion is also from lilly(allium family).The anti bacterial property of onion has long been recognized by ayurveda.Onion reduces bad cholesterol and controles high blood pressure. It is having blood sugar regulating qualities also.Because of it's anti inflammatory agents onion helps to prevent Asthama.Onion soup is one of the best remedies for soothing cold. Juice of boiled onion clears phlegm, even eating a raw onion helps you to clear phlegm from throat and mouth and even it helps in controling flu.Onions are very helpfull to maintain healthy bones specialy for women those who are passing through menopause. Onions may bring tears to you eyes and bad breath from mouth. But onions will most certainly bring delicious taste to your recipes.

Here I am with onion chutney recipe:-----

INGREDIENTS:----

Onion --1 big

Green chilies --- 15 no.
Split urad beens --- 1 tea sp (urad dal, Minappappu)
tamarind --- 2 inch piece( or you can use 1 tea sp tamarind pulp also)
Cumin seeds ---1/2 tea sp
Dry coconut -- 2 trab sp grated
Freah coriander leaves --- 1 cup chopped
Oil -- 1 tea sp

METHOD:----

1. Heat oil in a pan add urad dal,green chilies, cumin seeds and fry till nice aroma comes out this will take 7 minutes in a medium flame.

2. Then add grated dry coconut and fry for a second.

3. Remove from heat and let it cool to room temperature.

4. In the mean while soak tamarind in water for 5 minutes (If using tamarind).

5.Place fried ingredients in to a blender jar and grind in to a coarse paste then add onion pieces, chopped coriander, salt to taste, tamarind and grind in to a coarse paste (no need to add water moisture in the onion will be enough for making the chutney)

6. Remove from the blender jar in to a serving bowl and serve with idli, dosa, pongali, and steamed rice.

Note:--- Choose onions clean. dry avoid sprouting onions moisture at there neck and dark patches.

Always store onions in a dry place where they get good ventilation like wire baskets.

Most importent part is when you slice the onion you get tears in your eyes the compound that causes the eyes to burn is a phytonutrient known as a allyl sulfate that produce sulfur- compounds released by the onion s ruptured cells are exposed to air to prevent this

Peel the onion and drop them in cold water for 1 hour then slice the onion.

Cut the onion in to two and place them in a container and leave it in the fridge for 1 hour then chop the onion

You may store the chopped or sliced onion wrapped tightly in a news paper and place it in a zip lock cover or sealed container and place it in the fridge but use these onion with in 2-3 days