This is a Recipe for preparing at home spicy and tasty Khamang Kandya chi Chutney. A traditional Maharashtrian Onion Chutney preparation; try this dish, it will add taste and flavor to a dull meal.
The Marathi language version of this Shengdana Chutney recipe and the preparation method can be seen here – Spicy Peanuts Chutney
Kandyachi Chutney Preparation Time: 30 Minutes
Serves: 4 Persons
2 Big Onions
1 Table spoon Ginger Garlic paste
1 Tea spoon Red Chili Powder
1 Tea spoon Coriander-Cumin seeds powder
2 Table spoon (Peanut powder thick)
2 Table spoon Coriander (chopped)
Salt to taste
2 Table spoon Oil
1 Tea spoon Mustard Seeds
1 Tea spoon Cumin Seeds
¼ Tea spoon Asafetida
¼ Tea spoon Turmeric
Heat Oil in the frying pan and prepare the Tadka. After that add Onion, Ginger-Garlic paste. Mix it well and cook till the color change in to dark brown. Then add Red Chili powder, Coriander-Cumin seeds powder, Peanut powder, and Salt. Mix it well and cook for 2-3 minutes.
The Chutneyis ready! Serve hot with Chapatti.