Are you looking for a refreshing and quick spring onion chutney to brighten up your plate? Whether you are pairing it with your daily meals, hot parathas, or evening snacks, this Maharashtrian-style Kandyachya Paatichi Chutney is an absolute game-changer. Fresh spring onions bring a beautiful, mild onion flavour, while roasted peanuts and green chillies add the perfect crunch and spicy kick.
The best part about this spring onion chutney recipe is that it requires absolutely zero cooking time and comes together in just a few minutes using a basic mixer grinder! If you are tired of the usual mint or plain coriander chutneys, this vibrant green chutney offers a unique twist. Follow our step-by-step guide below to make this delicious side dish, and get ready to elevate your everyday meals. Let’s dive right into this highly addictive and quick spring onion chutney!
Ingredients List
- 1 bowl freshly chopped spring onions (green and white parts)
- 1/4 cup fresh coriander leaves
- 7 to 8 fresh mint leaves (optional, but highly recommended)
- 3 garlic cloves
- 3 green chillies (adjust to your spice preference)
- 1/2 teaspoon cumin seeds (jeera)
- 1/2 teaspoon lemon juice
- 2 tablespoons roasted peanuts
- Salt to taste
- For Optional Tempering (Tadka):
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon asafoetida (hing)
Step-by-step Instructions
- Wash the greens: Thoroughly wash the spring onions, coriander leaves, and mint leaves under cold water, then drain any excess water.
- Fill the blender jar: In a small mixer grinder jar, add your chopped spring onions, coriander, mint leaves, garlic cloves, and green chillies.
- Add flavourings: Add salt to taste, 1/2 teaspoon of cumin seeds, lemon juice, and the roasted peanuts to the jar.
- Pulse to blend: To get the best texture for this quick spring onion chutney, do not run your mixer continuously! Use the pulse setting—turn it on and off 2 to 3 times for a few seconds. You want a coarse, crushed texture, not a smooth paste.
- Prepare the tempering (optional): Heat oil in a small pan. Add cumin seeds and let them splutter, then add the asafoetida (hing).
- Mix and serve: Pour the hot oil mixture over your prepared chutney and mix well. Your quick and delicious chutney is ready!
Also Read: Spring Onion Moong Dal Recipe: Quick & Tasty Sabzi
Cooking Tips
- Texture is key: Make sure to pulse the mixer (start-stop-start-stop). A slightly coarse, chunky texture tastes infinitely better than a watery puree.
- No extra water: Do not add any water while blending. The moisture from the washed greens and the lemon juice is completely sufficient.
- Roast the peanuts well: Always use dry-roasted, skinless peanuts for a deep, nutty flavour and a great crunch.
Variations
- Vegan Version: You’re in luck! This base recipe is already 100% vegan.
- Spicy Version: Add an extra green chilli or a small pinch of red chilli powder to the hot oil tempering for an extra fiery kick.
- Nut-Free Version: If you are allergic to peanuts, skip them! You can use 1 1/2 tablespoons of roasted chana dal (dalia) to give the chutney a nice thick body.
- Kids-Friendly Version: Reduce the green chillies to just 1/2 a chilli or remove them completely. The sweetness of the spring onions makes it a hit with kids.
Serving Suggestions
This versatile chutney tastes fantastic with almost everything!
- Serve it as a side dish with Maharashtrian Bhakri (millet flatbread), chapatis, or plain parathas.
- Use it as a zesty green spread inside your sandwiches, wraps, and kathi rolls.
- Mix a spoonful into plain dal and rice to instantly elevate a simple comfort meal.
- Serve it as a dip alongside fried snacks like pakodas, samosas, or cutlets.
Also Read: Quick Maharashtrian Toor Dal Amti Recipe (Everyday Style)
Frequently Asked Questions (FAQs)
Q: How long can I store this quick spring onion chutney?
A: You can store this quick spring onion chutney in a clean, airtight container in the refrigerator for up to 2 to 3 days. Since it uses raw onions, it is best consumed fresh.
Q: Can I skip the mint leaves?
A: Yes, absolutely. While mint leaves add a wonderful refreshing aroma, you can still make a delicious spring onion chutney recipe using just coriander and spring onions.
Q: Do I really need to add the oil tempering (tadka)?
A: No, the tempering is completely optional. This chutney tastes incredibly fresh and flavorful in its raw form. The tadka just adds a nice smoky aroma if you prefer it.
Q: Why did my chutney become watery?
A: Spring onions naturally hold a lot of water. If you blend the mixer on high speed for too long instead of pulsing it, the onions release their juices and make the chutney watery.
Q: Is this recipe gluten-free?
A: Yes! All the main ingredients are naturally gluten-free. If you are adding the optional tempering, just double-check that your asafoetida (hing) is pure and not mixed with wheat flour.
Quick Spring Onion Chutney Recipe: Ready in 5 Mins!
Ingredients
- 1 bowl freshly chopped spring onions green and white parts
- 1/4 cup fresh coriander leaves
- 7 to 8 fresh mint leaves optional, but highly recommended
- 3 garlic cloves
- 3 green chillies adjust to your spice preference
- 1/2 teaspoon cumin seeds jeera
- 1/2 teaspoon lemon juice
- 2 tablespoons roasted peanuts
- Salt to taste
- For Optional Tempering Tadka:
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon asafoetida hing
Instructions
- Wash the greens: Thoroughly wash the spring onions, coriander leaves, and mint leaves under cold water, then drain any excess water.
- Fill the blender jar: In a small mixer grinder jar, add your chopped spring onions, coriander, mint leaves, garlic cloves, and green chillies.
- Add flavourings: Add salt to taste, 1/2 teaspoon of cumin seeds, lemon juice, and the roasted peanuts to the jar.
- Pulse to blend: To get the best texture for this quick spring onion chutney, do not run your mixer continuously! Use the pulse setting—turn it on and off 2 to 3 times for a few seconds. You want a coarse, crushed texture, not a smooth paste.
- Prepare the tempering (optional): Heat oil in a small pan. Add cumin seeds and let them splutter, then add the asafoetida (hing).
- Mix and serve: Pour the hot oil mixture over your prepared chutney and mix well. Your quick and delicious chutney is ready!
