This is a onion n jaggery sauce with a tangy twist of tamarind. The sauce is a hot, sweet n sour combo that is perfect for Indian pancakes and breads.
This is traditionally served with Black gram pancake/ulundu adai and rice flour adai. I love to have it with steaming hot fluffy idlis too.
This is traditionally served with Black gram pancake/ulundu adai and rice flour adai. I love to have it with steaming hot fluffy idlis too.
The sauce/ chutney is prepared using raw shallots which retains its nutrients. Shallots are normally used in the south Indian cuisine and is known to have great health benefits. They are rich in anti-oxidants, minerals and vitamins than the big onions. They are known as small onions or Sambhar onions in the south. And the addition of jaggery makes it rich in iron too.
1. Shallots (pearl onions/ small onions) - Chota pyaaz in hindi, chinna vengayam or sambhar vengayam in tamil, cheriya ulli in malayalam and cinna nirulli in telugu.
2. Red chilly powder - Lal mirch powder in hindi, thani milagai thool in tamil, mulagu podi in malayalam and endu mirapakayalu in telugu.
3. Tamarind - Imali in hindi, puli in tamil, puli/ valan puli in malayalam and chinthapandu in telugu.
4. Jaggery - Gur in hindi, vellam in tamil, sharkkara in malayalam and bellam in telugu.
5. Gingely oil (sesame oil) - Thil ka thel in hindi, nallennai or yellennai in tamil, nallenna in malayalam and nuvalu nuna in telugu.
6. Salt - Namak in hindi, uppu in tamil, malayalam and telugu.
7. Mustard - Rai or sarson in hindi, kadugu in tamil, kadugu in malayalam and avalu in telugu.
SWEET CHUTNEY/ INIPPU CHUTNEY RECIPE
Cuisine - Andhra
Category - Dips & chutney varieties
Preparation time - 15 minutes
Cooking time - 5 minutes
Yields - about 1 cup
INGREDIENTS
Shallots (Small Onions) - 12 to 15 ( Peeled and Washed)
Shallots (Small Onions) - 12 to 15 ( Peeled and Washed)
Red chilly powder - 1 1/2 teaspoon
Tamarind paste - 1/4 teaspoon
Jaggery (powdered) - 2 teaspoon
Gingely oil - 2 tablespoon
Salt - 1 teaspoon ( or as required)
Mustard - 1 teaspoon (optional)
Mustard - 1 teaspoon (optional)
METHOD
1. Grind all the ingredients together in a mixie jar. Water need not be added as onion and gingely oil will do the job.
2. Transfer the chutney to a serving bowl. Pop the mustard in hot gingely oil and allow it to sputter. pour over the chutney.
3. Serve with freshly prepared ulundu adai or pachaarisi maavu adai.
Note
1. Tempering is just optional. The sauce tastes best without the seasoning!
2. Big onions or regular onions can also be substituted with the shallots but the authentic flavour lies in the shallots.
1. Tempering is just optional. The sauce tastes best without the seasoning!
2. Big onions or regular onions can also be substituted with the shallots but the authentic flavour lies in the shallots.
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