Spring Onion Chutney

With a plan to make spring onion parathas, I proceeded to make the dough. When the dough was resting assembled the ingredients to prepare green chutney as an accompaniment to parathas. And this time I took the idea which I remember seeing on you tube, to use spring onions while making the chutney. I utilized the remaining stalks of spring onion and finished it off which if not done, would have wilted in the fridge [Happens with me most of the times]. Glad that it tasted well with parathas. 


1/2 cup chopped spring onion
1/4 cup chopped coriander leaves
2 green chilies chopped
6 tbsp grated coconut
1 tsp ginger
1 clove of garlic
Lemon juice from half of lemon
Salt to taste
Sugar [optional]


Wash and clean stalks of spring onions. Remove the wilted or slimy outer layers if any. Clean, wash coriander leaves, green chillies. Chop spring onions, coriander leaves, green chilies and place them in the mixie vessel. Peel the ginger, garlic and mince it. Mix it with above ingredients and grind it to smooth paste. Add lemon juice, salt to taste, sugar [optional]. Mix it well and transfer it to the serving bowl.

We enjoyed it with spring onion parathas as you see it in above pic. 

Note: Spring onions in this chutney may require an acquired taste

Happy Cooking!


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