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Chutney

Gand Chetin – Kashmiri Onion Chutney

This is a traditional Onion Chutney that accompanies many a feasts and dinners in Kashmir. The process is a quick pickling process which is very simple bringing out the tart and savory flavors.

IMG_2420The recipe call for dry mint but fresh would be fine if you are out of stock. I dry my mint in summer and fall and it lasts me at least 6 months. Dry mint does have a unique taste that it imparts to many Kashmiri dishes.

I serve it as a side to rice and savory dishes but you will find that it was be used in many other ways such and sandwiches kebabs.

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Gand Chetin - Kashmiri Onion Chutney

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

  • 2 cups of organic red onions sliced thin
  • 3 green chilies sliced thin
  • 1/2 cup of green coriander/cilantro chopped
  • 1/2 tsp black cumin ( different form regular cumin)
  • 1/2 tsp dry mint
  • 1 tsp red chili powder
  • 1/2 cup of organic vinegar ( i used rice vinegar)

sea salt to taste

Salt the onions and keep aside for an hour or so and then wash and drain. You will need to squeeze the water out.

Mix all the other ingredients ( you will not need additional salt) and cool in the refrigerator before serving as a condiment.

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Linked to Angie’s Fiesta Friday co hosted this week by Ahila @ A Taste of Sri Lankan Cuisine and Diann @ Of Goats and Greens

By Zeba@Food For The Soul

My life was nourished and nurtured in the beautiful vale of Kashmir painted with mountains, lakes, running streams and meadows that know no end. Now in another beautiful part of the world in the US, I cook for the love of good healthy food…that feeds the soul. I recreate recipes that shaped my history and culture. For the love of discovering life and all things that speak to you and urge you on to evolve, touches your soul and make your journey through life a fulfilling experience.

11 replies on “Gand Chetin – Kashmiri Onion Chutney”

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