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.
Servings: 4
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.