Onion Chutney Recipe
Onion chutney recipe is a tasty, easy to make spicy and tangy chutney made with onions, red chilies, some spices and tamarind. It is a wonderful alternate to regular coconut chutney or coriander chutney.This spicy and tangy south Indian chutney with onion tastes delicious not only with idli dosa but also with snacks. Vegan and gluten free!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Indian
Keyword: onion chutney
Servings: 3 servings
Calories: 123kcal
- 1 cup shallots peeled or 1 cup roughly cubed regular red onions
- 1 teaspoon tamarind
- 8 dried red chilies
- 1 tablespoon sesame oil nallennai
To Temper Onion Chutney
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 12 curry leaves
Rinse and peel the shallots. If using regular onions, peel and roughly cube them. Heat 1 tablespoon oil in a pan. Add dried red chillies, 2 tablespoons chana dal and fry well for a minute.
Next add the shallots or chopped onions. Saute well for 3-4 minutes in medium heat. Switch off the flame and add the tamarind piece. Let cool.
Transfer the onion mixture to a mixer jar. Add salt to taste and 1/2 teaspoon jaggery or sugar. Grind to a smooth chutney adding 3-4 tablespoons water.
Remove the ground chutney to a bowl. Now add 1/2 cup water to the jar and swirl it around, this will remove all the leftover chutney in the walls of the jar 🙂 Add this to the bowl of chutney and mix well.
Tempering Chutney
Heat 2 teaspoons oil in a pan again. Add 1 teaspoon mustard seeds, 1 teaspoon urad dal and few curry leaves. Fry well for a minute and switch off the flame.
Add this tempering to the ground chutney and mix well.
Serve onion chutney as required.
Serving: 3servings | Calories: 123kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 10mg | Potassium: 281mg | Fiber: 3g | Sugar: 7g | Vitamin A: 155IU | Vitamin C: 86mg | Calcium: 50mg | Iron: 1mg