Onion chutney

Onion chutney recipe – Quick, delicious and hot chutney made using onions, peanuts, chilies & spices. Most South Indian Breakfasts & snacks are served with a chutney which usually taste hot and sour with hints of sweetness. At home we mostly eat Idli, Pesarattu and Dosa varieties for breakfast. So I make chutney almost everyday and often try out varieties.

The recipe shared here gives a thick, hot and delicious chutney which can be served not only with Indian breakfasts but also with Snacks and Parathas.

Onion chutney is best when made with shallots but in this post I have used regular onions. Peeling the shallots does take some time so I have used regular onions.

Usually onion is added to some chutney varieties to bring in a sweet aroma. It is one wonderful ingredient which can also balance the tang and heat in any dish.

If you have never made an onion chutney before and wondering how it would taste then do try this. I am sure you will love it. Frying the onions well bring in a sweet aroma to the chutney.

So the key is to fry them well until they loose the raw flavor and just begin to caramelize or turn golden.

This onion chutney recipe is one of those I resort to when I run out of coconut or tomatoes to make our regular coconut chutney or tomato chutney. Here are some of the variations I make to this chutney

Variations

1. This chutney recipe is like a base, you can make many varieties out of this. Just choose any single veggie like carrot, beetroot, brinjal, ridge gourd, broccoli or even tomato. You can set aside the fried onion mixture. Then add the veggie of your choice and saute well until soft. Blend together. You can check a similar recipe here – Broccoli chutney.
2. You can also add some coriander leaves or mint leaves to the pan after the onions are fried. Saute well for few mins.
3. In this recipe I have used some peanuts, chana dal & urad dal. You can skip the peanuts and make just with dal. Alternately skip the dals and just use more of peanuts.

Preparation

1. Wash and peel 2 medium onions. Chop or cube them to 1 inch pieces. Or You can also use 1 cup shallots.

2. Soak 1 teaspoon tamarind and 1 teaspoon jaggery in half cup water. Often tamarind has impurities, so I just rinse it once and soak in water. You can also use it directly, if you do not prefer to soak.

3. Heat 1½ tablespoons oil in a pan. Do not reduce oil otherwise onions will not fry well. Add the following ingredients to the hot oil:

• ¾ tablespoon chana dal
• ¾ tablespoon urad dal
• 2 tablespoons peanuts
• 3 to 4 dried red chilies

4. Fry them on a medium heat until lightly golden & aromatic. Add 2 garlic cloves.

5. Next add onions. Fry for 3 to 4 mins on a medium flame.

6. Then add curry leaves and ½ teaspoon cumin seeds. You can also skip curry leaves. I prefer to add as they are healthy. Fry until the onions wilt completely and turn soft. They should have a nice roasted flavor and not raw.

How to make onion chutney

7. Cool these completely and add them to the jar.

8. Squeeze the soaked tamarind with your fingers. Pour it to the jar. I prefer to pass it through the filter.

9. I forgot to add the salt in the earlier step, so I added it here.

10. Taste test and add more salt & tamarind. You can add more water to the soaked tamarind, and pour it to the chutney. Pour more water if needed and blend again to bring it to the consistency you desire.

Temper onion chutney

11. Tempering is optional and can be skipped. Heat the same pan with ½ tablespoon oil. When the oil is hot, add

• ¼ teaspoon mustard seeds
• ¼ teaspoon urad dal
• 1 broken dried red chili. When the dal turns light golden, add curry leaves and 1 pinch hing. Turn off the stove.

12. Pour this to the chutney. I usually pour the chutney to the pan and mix.

Serve onion chutney with idli, dosa and snacks.

For more Chutney recipes, you can check
Pudina chutney (mint chutney)
Peanut chutney
Coconut chutney
Tomato chutney

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