Onion

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Full Description

About Onion
Onions are low in nutrients but are valued for their flavor and are used widely in cooking. They add flavor to such dishes as stews, roasts, soups, and salads and are also served as a cooked vegetable.

Benefits
Onions are low in calories yet high in nutrients, including vitamin C, B vitamins and potassium. Red onions are rich in anthocyanins, which are powerful plant pigments that may protect against cancers and diabetes. Onions are a rich source of prebiotics, which help boost digestive health, improve  your immune system.

Nutritive Value/Benefits
Onion contain calcium, iron, and have a high protein. High in Vitamin C, onions are a good source of dietary fiber, and folic acid. Onions are low in sodium and contain no fat. Onions contain quercetin, a flavonoid.

Storage & Uses
Store in a cool dry place. It is a versatile vegetable that can be used raw, sauteed, caramelized, roasted, deep fried, pureed or boiled as required.

Shelf-Life
7 days

Storage Tips
Store in wire-basket or mesh bags.

Storage Temperature
7-13 degree Celsius.

Onion Chutney


RECIPE:

Ingredients
6shallots, finely sliced
1 ½tsp coconut or other vegetable oil
2dry red chili peppers
1tbsp jarred tamarind pulp
Salt to taste
1tsp black mustard seeds
1 spring (about 12) fresh curry leaves cut into ribbons.
1tsp udad dal or black gram dal.

Instructions
1.Heat 1 tsp of oil in a skillet. Add the shallots and the red chili peppers and a pinch of salt. Saute over medium-high heat, stirring frequently, until the onions are caramelized.

2.Add the tamarind and continue to saute for another couple of minutes.

3.Remove the onions to a blender and add ¼ cup of water and season with salt as needed. Blend into a smooth paste. If you need to add more water to blend, add no more than a teaspoon at a time. Remove the chutney to a bowl.

4.In the same skillet used to caramelize the onions, add the remaining ½ tsp of oil. Add the mustard seeds and, when they sputter, add the udal dal and curry leaves. Stir-fry for a few more seconds until the dal turns lightly golden.

5.Pour the mustard-udad dal mixture over the chutney and mix.

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