Onion Chutney – South Indian style chutney made using onions which pairs excellently with idlis, dosas, vadas etc.
Chutneys make a perfect accompaniment to idlis, dosas, vadas, samosas, dhoklas and so on. There are umpteen number of chutneys that can be made using different ingredients. Coconut chutneys are very popular in south India and goes well with idlis, dosas and other South Indian snacks. However, there are certain other chutneys which can also be served with South Indian snacks. Some of them are tomato chutney, onion chutney, tomato onion chutney, onion-peanut chutney and so on.
Today I am here with the recipe of onion chutney which pairs beautifully with idlis, dosas and other south Indian snacks. Here goes the recipe:
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List of ingredients
Onions
Lentils : udad dal and chana dal
Spices : dry red chillies, garlic
Other ingredients : tamarind, coconut oil and salt
Tempering : oil, udad dal, mustard seeds and curry leaves
Step-wise recipe with pictures
Heat 1 tsp coconut oil in a pan. Add udad dal, chana dal and dry red chillies. Saute for 2 to 3 minutes.
Now, add sliced onions. Sprinkle some salt over the onions and saute.
Saute on low flame till the onions turn soft and translucent.
Once the onions are cooked, turn off the heat. Allow the onions to cool completely. Add garlic and tamarind.
Add little water and blend to a smooth paste.
For tempering, heat 1 tsp coconut oil in a small pan. Add udad dal. When it starts spluttering, add the mustard seeds and curry leaves.When the mustard seeds start crackling, pour this seasoning into the onion chutney.
Onion chutney is ready to be served.
Recipe Card
Onion Chutney
Ingredients
- 2 medium sized onions, sliced (pyaaz)
- 1 tsp split black gram (udad dal)
- 1 tsp split bengal gram (chana dal)
- 4 dry red chillies – preferably Kashmiri chillies (sookhi laal mirch)
- 4 small cloves or 2 large cloves of garlic (lehsun)
- a marble sized ball of tamarind (imli)
- 1 tsp coconut oil (nariyal tel)
- salt as per taste (namak)
For Tempering
- 1 tsp coconut oil (nariyal tel)
- 1 tsp split black gram (udad dal)
- ½ tsp mustard seeds (rai/ sarso)
- Few curry leaves (kadi patta)
Instructions
- Heat 1 tsp coconut oil in a pan.
- Add udad dal, chana dal and dry red chillies.
- Saute for 2 to 3 minutes.
- Now, add sliced onions.
- Sprinkle some salt over the onions.Adding salt to the onions fastens the cooking process.
- Saute on low flame till the onions turn soft and translucent.
- Once the onions are cooked, turn off the heat.
- Allow the onions to cool completely.
- Transfer the onions to a blender jar.
- Add garlic and tamarind.
- Add little water and blend to a smooth paste.
- Heat 1 tsp coconut oil in a small pan.
- Add udad dal.
- When it starts spluttering, add the mustard seeds and curry leaves.
- When the mustard seeds start crackling, pour this seasoning into the onion chutney.
- Onion chutney is ready to be served.
Recipe Video
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