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Home » Pickle & Chutney & Dips » Onion Chutney (sweet, spicy & tangy)

Onion Chutney (sweet, spicy & tangy)

Published: Sep 18, 2021

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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.

indian style onion chutney served in a bowl garnished with a tempering and curry leaves

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.

onion, garlic and  cumin sauteed in oil and red chili powder and tamarind are added

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.

roasted chana dal is ground with onion mixture to a smooth paste

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.

tempering of mustard and curry leaves added to the onion chutney
restaurant style onion chutney served with dosa and potato fry

Frequently asked questions:

What kind of onions are used?

White onions are preferred. Red onion can also be used, but the chutney will turn out dark.

Can I skip tamarind?

The sourness which tamarind gives enhances the taste of the chutney. But if not available lemon juice can be used.

Any substitute for roasted chana dal?

Dry coconut or handful of roasted peanuts.

How long can I store this chutney?

This chutney stays fresh for 5 days in the refrigerator.

More South Indian Chutney Recipes-

Peanut Tomato Chutney

Andhra Style Peanut Chutney

Desiccated Coconut Chutney

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.

indian style onion chutney served in a bowl garnished with a tempering and curry leaves

Onion Chutney Recipe (sweet, spicy & tangy)

Onion Chutney – South Indian Style Onion Chutney which is sweet, spicy and tangy. Serve it with dosa, idli and vada.
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Course: Side Dish
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 4
Author: Madhavi

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.

Notes

If using store bought tamarind pulp, check for sourness and add accordingly.
This chutney stays fresh for 5 days in the refrigerator.
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!

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About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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