Onion Chutney – South Indian Style Onion Chutney which is sweet, spicy and tangy. If you are looking for an alternative to the traditional Coconut Chutney, you will love this chutney.
This quick and easy Onion Chutney tastes best with Idli, Dosa, Vada, Dosa Waffles, Pesarattu and more.
You will love this Onion Chutney
- made with basic pantry ingredients
- has a perfect blend of sweet, spice and tang
- is vegan and makes it gluten free by skipping the asafoetida
- perfect accompaniment for many South Indian breakfast dishes
Step by Step Instructions:
1 – Heat oil in a skillet and add the cumin seeds. Fry the cumin for 10 -15 seconds and add the sliced garlic. Saute for 30 seconds.
2 & 3 – Add the chopped onion and saute the onion till light golden. It will take about 7 -9 minutes. The onion should be little soft ( neither too raw nor too brown)
4 – Now add red chili powder and tamarind piece to taste.
5 – Reduce the heat and mix the red chili powder and cook for 45 seconds. Turn off the stove. Let the onion mixture cool.
6 & 7 – Now add the roasted chana dal in a blender and pulse it few times.
8 – Add the onion mixture, salt and brown sugar.
9 – Pulse it few times to make a smooth paste ( you can also keep it slightly coarse).
10 – To make the tadka (tempering) – heat a skillet and add oil. Once the oil gets hot add mustard seeds and let them pop. Now add urad dal and cook till golden. Add cumin seeds, curry leaves and asafoetida . Saute for 15 seconds.
11 – Reduce the heat to low and add the onion chutney.
12 – Give a mix and turn off the stove. Taste and adjust the salt and sugar. If it is not sour enough you can add some lemon juice.
Frequently asked questions:
White onions are preferred. Red onion can also be used, but the chutney will turn out dark.
The sourness which tamarind gives enhances the taste of the chutney. But if not available lemon juice can be used.
Dry coconut or handful of roasted peanuts.
This chutney stays fresh for 5 days in the refrigerator.
More South Indian Chutney Recipes-
Ginger Carrot Capsicum Chutney
If you tried this Onion Chutney, do share your feedback in the comment section below. For more recipes, follow me on Facebook and Instagram.
Onion Chutney Recipe (sweet, spicy & tangy)
Ingredients
- 2 large white onions
- 2 cloves garlic
- 2 tablespoons roasted chana dal
- 2 teaspoons red chili powder or add to taste
- small piece of tamarind or ( 1 teaspoons of tamarind pulp)
- 1 teaspoon sugar/jaggery ( I used brown sugar)
- salt to taste
- 1 tablespoon oil
Tempering-
- 2 teaspoon oil
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal
- ½ teaspoon cumin seeds
- 1 sprig curry leaves
- 1 pinch asafoetida
Instructions
- Heat oil in a skillet and add the cumin seeds. Fry the cumin for 10- 15 seconds and add the sliced garlic. Saute for 30 seconds.
- Add the chopped onion and saute the onion till light golden. It will take about 7 -9 minutes. The onion should be little soft ( neither too raw nor too brown)
- Now add red chili powder and small tamarind piece.
- Reduce the heat to low, mix the red chili powder and cook for 45 seconds. Turn off the stove. Let the onion mixture cool.
- Now add the roasted chana dal in a blender and pulse it few times. Add the onion mixture, salt and brown sugar.
- Pulse it few times to make a smooth paste ( you can also keep it slightly coarse).
Tempering –
- Heat a skillet and add oil. Once the oil gets hot add mustard seeds and let them pop. Now add urad dal and cook till golden. Add cumin seeds, curry leaves and asafoetida . Saute for 15 seconds.
- Reduce the heat to low and add the onion chutney. Give a mix and turn off the stove. Taste and adjust the salt and sugar. If it is not sour enough you can add some lemon juice.
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