Schezwan sauce (schezwan chutney) is a popular Indo Chinese cuisine sauce prepared from red chilies and Szechuan peppers which is typically used for Indo Chinese cuisine or as dip. The sauce usually has very strong flavor with high pungency and spiciness from generous use of garlic and chili peppers.
Spring Onions In Red Coconut Chutney (Onion Tambli)
Course: Main CourseCuisine: IndianDifficulty: MediumServings
4
servingsPrep time
10
minutesCooking time
20
minutesIngredients
2-3 medium sized spring onions
3/4 cup grated coconut
1 walnut sized tamarind
4 dried red chilies
Salt to taste
1 tablespoon of oil
Directions
- Heat oil in a tempering pan, add in the dried red chilies and fry them on medium flame for 2-3 minutes. Fry until you get an aroma of dried red chilies. Put off the flame and set it aside to cool.
- Once the chilies cool down, grind them along with grated coconut, tamarind & salt into a smooth paste, adding enough water. The chutney is usually of thick consistency so add just enough water to form a smooth paste.
- Transfer the ground chutney into a bowl.
- Add finely chopped spring onions to the ground chutney and mix well. For an extra crunch while you eat tambali with rice, add more onions to it.
- Serve with a bowl of steaming hot rice or steaming hot conjee and enjoy! They go well with curd rice too.
