Onion Chutney

Chutneys are a common fare in South Indian households. Most of the times I make the red coconut chutney or white coconut chutney because its easy and quick with no sautéing! But I love this onion chutney more, than the usual coconut chutneys. At times, I cook another version of onion chutney which I will post sometime later.

I love to make this chutney bit coarse so there are still bits of onion here and there.  Also I like my chutney on the spicier side, so adjust the amount of chillies according to your taste. Drizzle some more gingelly oil over the chutney and enjoy with hot idli or roast dosa. This onion chutney goes well even with chapathi and poori.

Onion Chutney

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Servings 2

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

• Onion – 3 big sliced
• Whole dry red chillies – 6 to 7
• Tamarind paste – 1 tsp
• Gingelly oil – 1 tbsp
• Salt – to taste
• Tempering/Tadka:
• Gingelly oil – 1 tsp
• Mustard – 1/2 tsp
• Curry leaves – few

Instructions

• Heat oil and add dry red chillies. Fry for a minute and set aside.
• In the remaining oil, add the sliced onions and fry till the onions become soft. Allow the onions to cool.
• Grind together red chillies, onion, tamarind and salt to a slight coarse paste.
• In a small tadka pan, heat oil and add mustard seeds. When it pops, add the curry leaves and pour over the chutney.

Notes

• Instead of dry red chillies, you can use red chilly powder.
• You may substitute gingelly oil with normal cooking oil.
• Adjust spice level according to your taste.

Course: Side Dish

Cuisine: Indian

Keyword: Chutney Recipes