Spring Onion Chutney

A Fresh Take on an Ancient Condiment

In the diverse and vibrant world of Indian chutneys, spring onion chutney stands out for its refreshing, sharp taste and simplicity. Chutney, a term derived from the Sanskrit word "chatni," which means to lick, is an integral part of Indian cuisine. These flavorful condiments have been gracing Indian dining tables for centuries, ranging from sweet and tangy to fiery and spicy. Traditionally, chutneys were ground using a stone mortar and pestle, and were made fresh daily to complement meals. The use of spring onions in chutney is a delightful variation that brings a modern twist to this age-old tradition, highlighting the versatility of this humble vegetable.

Historical Context

Spring onions have been used in cooking for thousands of years. In ancient Egypt, onions were an object of worship, symbolizing eternity. Greeks and Romans consumed them in large quantities, and they were eventually spread across Europe by the Romans. In India, spring onions are used extensively in cooking due to their mild flavor which complements many dishes without overpowering them.

Spring Onion Chutney Recipe

Ingredients:

• 2 cups of chopped Al Aliyo’s spring onions (both the purple bulb and green leaves)

• 1 or 2 green chilies, according to taste

• 2 tablespoons of chopped coriander (cilantro)

• 1 teaspoon of grated fresh ginger

• Juice of one lime

• Salt to taste

• 1 tablespoon of vegetable oil

• 1 teaspoon of mustard seeds

Method:

Blend the Base: In a blender or food processor, combine the spring onions, green chilies, coriander, ginger, lime juice, and salt. Blend until smooth. The addition of lime not only adds a zesty flavor but also helps in preserving the green color of the chutney.

Prepare the Tempering: Heat oil in a small pan. Add mustard seeds and let them pop.

Combine and Season: Pour the hot tempering over the blended mixture. Stir well to combine. Taste and adjust the seasoning, adding more salt or lime juice if needed.

Serve or Store: Serve the chutney immediately or store it in an airtight container in the refrigerator for up to a week.

Culinary Uses

Spring onion chutney can be used in numerous ways. It's excellent as a spread on sandwiches or wraps, as a dip for crackers and vegetable sticks, or as a side to spice up plain rice dishes. Its vibrant flavor profile also makes it a great condiment to pair with barbecued or grilled meats, providing a refreshing contrast to the smoky flavors.