Onion Chutney is a South Indian Chutney for dosa, idli, uthappam, etc. This chutney is easy to prepare and very tasty. This Onion chutney is spicy, sweet, tangy, perfect to eat with a South Indian dosa or idli, to add to a wrap, or to spread on toast. This Chutney is also known as Vengaya Chutney.
This chutney can be prepared in many varieties. Here I have not used tomato to prepare this chutney. The onions are sauteed with red chili here but you can also prepare by carmelizing the onion. Our similar recipes which you may like are Coconut Chutney, Cherupayar Chammanthi, etc.
Onion Chutney Recipe
Course: BreakfastCuisine: IndianDifficulty: Easy4
servings10
minutes5
minutes15
minutesOnion Chutney is a South Indian Chutney for dosa, idli, uthappam, etc. This chutney is easy to prepare and very tasty. Onion chutney is prepared without using tomato.
Ingredients
1 Onion
small piece Tamarind
6 dry Red chili
Salt as required
3 tablespoon Oil
½ teaspoon Mustard seeds
Curry leaves
Directions
- Heat 2 teaspoons of oil in a pan. Add dry red chili and fry for some seconds until you see the chilies change color and become aromatic.
- Then add the chopped onions and begin to saute on a low to medium heat. Keep on stirring onions while sauteing them.
- Saute until the onions turn a light golden.Add tamarind and salt as per taste.
- Transfer the entire onion mixture in a small blender or mixer-grinder.Add water and blend to a smooth paste. Set aside.
- Heat in the same pan or a tadka pan. Keep the heat to a low. Add mustard seeds and curry leaves.
- Mix the chutney thoroughly with the tempered ingredients.
- Serve onion chutney with dosa, idli or uttapam.
Notes
- You can increase quantities of the ingredients proportionally, prepare in large quantity to store in the refrigerator for about a week and serve with idli, dosa, pongal, paniyaram or combine with any meal.
- This chutney can be made with different types of onions like red, white, yellow onions including shallots and pearl onions. However, scallions (spring onions) cannot be used for this recipe.
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step by step Directions
- Heat 2 teaspoons of oil in a pan. Add dry red chili and fry for some seconds until you see the chilies change color and become aromatic.
- Then add the chopped onions and begin to saute on a low to medium heat. Keep on stirring onions while sauteing them.
- Saute until the onions turn a light golden.Add tamarind and salt as per taste.
- Transfer the entire onion mixture in a small blender or mixer-grinder.Add water and blend to a smooth paste. Set aside.
- Heat in the same pan or a tadka pan. Keep the heat to a low. Add mustard seeds and curry leaves.
- Mix the chutney thoroughly with the tempered ingredients.
- Serve onion chutney with dosa, idli or uttapam.
