- Submitted by Dahlia
(Vengaya Chutney, Pyaz ki Chutney)
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Onion Chutney is a commonly made spicy tiffin chutney in South India. It is made with small red onions and makes a perfect accompaniment with spongy idlis, crispy dosas, boiled tapioca and uthappams. Traditionally this chutney was made with small onions, also known as shallots or sambar onions. This gives the best taste. However, small onions are not available easily outside Tamilnadu and Kerala. It is also quite a difficult task to peel the small onions. In such cases, you can use the regular big onions. However, the taste will be slightly different.
Recipe for Onion Chutney
Preparation time: 15 minutes
Cooking time: 15 minutes
- Small Onion (Shallots or Sambar Onion) - 1 cup (about 125 gms)
- Onion (Big) - 1 (abot 125 gms)
- Dry red chillies - 5 (or to taste)
- Garlic cloves - 5 to 7 cloves
- Tamarind - gooseberry size
- Channa Dal - 1 tsp
- Urad Dal - 1 tbsp
- Asafoetida - a pinch
- Salt - to taste
- Gingelly Oil - 2 tbsp
- Mustard Seeds - 1/2 tsp
- Curry Leaves - 1 sprig
- Dry roast the red chilies for less than a minute and remove from pan.
- Add chana dal and urad dal. Roast it on low flame for 3-5 minutes till it changes colour and becomes slightly brown. Remove in a plate.
- In the same pan, add some oil, add chopped smal onions, big onion, garlic cloves and tamarind.
- Saute for 3-5 minutes till the onions soften up.
- In a mixie jar, take the roasted dals, dry red chilies, sauteed onion mix, asafoetida and required salt. Grind everything to a smooth chutney.
- In another pan, add some oil, pop mustard seeds and curry leaves.
- Add the pureed chutney to this. Cook everything together for 2-3 minutes and switch off. Tasty onion chutney is ready.
Serving Onion Chutney
- Onion Chutney tastes awesome with idlis, dosa, uthappam, kuzhipaniyaram or tapioca.
- This chutney can be used as a spread in wraps and sandwiches.
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