Onion chutney is my to go chutney recipe whenever I do no happen to have any coconut or tomatoes at home. As it uses just onions, it is easy to make and pack them with idlis, whenever we travel long distances. As it does not have coconut, its diabetic friendly and doesn’t spoil quickly as well unlike the other chutney varieties. I use both regular onion and sambar onion to make this chutney as I love the sweetness the chinna vengayam gives. If you not happen to like garlic but still wish to enjoy the red chutney with your idli or dosa, this onion chutney will be perfect accompaniment for you.
Onion Chutney Recipe
Prep time: 10 mins | Cook time: 10 mins | Serves: 4
Recipe Cuisine: South Indian | Recipe Category: Side dish
Recipe Cuisine: South Indian | Recipe Category: Side dish
Ingredients:
- Onion – 1
- Sambar Onion / Chinna Vengayam / Shallots – 15
- Tamarind – 1 gooseberry size
- Whole dry red chilies – 5 to 7
- Urad Dal – 1 tbsp
- Mustard seeds – 1/2 tsp
- Salt – to taste
- Sesame oil – 3 tsp
Instructions:
- Slice the onions and keep aside. Soak the sambar onion in warm water for 10 mins to remove the skin easily. Chop them and keep aside.
- Heat a pan with 2 tsp oil. Add urad dal seeds and sauté till it becomes golden in color. Now add whole dry red chilies and sauté over low flame till they become roasted as well. Now add chopped onion, sambar onion and tamarind and sauté till the onions become deep pink and they shrink well in size. Take off fire and let it cool.
- Transfer this mixture to a mixie jar, add salt and grind to a smooth paste adding little water, if needed.
- Once again heat the same pan with remaining 1 tsp oil. Add mustard seeds and when they splutter, transfer the ground chutney to the pan and mix well and cook over low flame for 2-3 mins or till the chutney becomes thick and raw smell disappears.
- Transfer to a serving bowl and serve with hot idli, dosa or paniyaram.
Notes:
- I use both the regular onion and the sambar onion to make this chutney. By nature sambar onion gives out a sweet taste so when we add regular onion it balances the taste of the chutney with its pungent, sharp taste.
- If you do not wish to add both the onion, use any one.
- Usually Nallennai (sesame oil) is used to make this chutney, but if you do not happen to have, use any vegetable oil.
- Adjust the quantity of the red chilies according to the spice level you prefer.
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