Onion Chutney Recipe
Learn how to make onion chutney at home with this step-by-step recipe that includes a South Indian tadka (tempering) for that authentic taste. Onion chutney is a flavorful and spicy Indian condiment made with sautéed shallots or baby onions, garlic, tomatoes, and dried red chilies, then blended into a smooth paste and topped with a sizzling tempering of mustard seeds, chana dal, and curry leaves. This chutney adds a punch of bold, spicy flavors to any meal and is commonly served in South Indian households and restaurants as a side for crispy dosa, idli, vada, uttapam, and even plain rice. This easy onion chutney recipe uses simple kitchen ingredients and takes less than 20 minutes to prepare.
Ingredients and Substitutes
- Oil: Sesame oil gives an authentic South Indian flavor, but you can also use sunflower oil or any regular cooking oil you prefer.
- Onions: Baby onions add sweetness and depth to the chutney, while regular onions can be used as an easy substitute.
- Dried Red Chilies: These bring heat and spice to the chutney, and the quantity can be adjusted depending on your spice preference.
- Garlic: Fresh garlic cloves give a strong aroma and flavor, while garlic powder can be used if fresh ones are not available.
- Tomatoes: Tomatoes add tanginess to balance the onion flavor, though they can be skipped if you want to make a pure onion chutney.
- Turmeric Powder: This adds a warm earthy flavor and a natural golden color to the chutney.
- Cumin Seeds: Cumin seeds enhance aroma and give a nutty taste, and roasted cumin powder can work if whole seeds are not on hand.
- Coriander Leaves: Fresh coriander leaves bring freshness, but you can replace them with curry leaves for a different flavor.
- Salt: Salt balances all the flavors, and rock salt can be used for a slightly earthy taste.
- Mustard Seeds: Mustard seeds give crunch and a signature tempering flavor to the chutney.
- Chana Dal (Split Chickpeas): Chana dal adds a nutty texture in the tempering, while yellow moong dal can be a good substitute.
- Curry Leaves: Curry leaves bring fragrance and authentic South Indian taste, though the chutney can still be made without them if they are unavailable.
Tips for Making Onion Chutney
To make a flavorful South Indian onion chutney, start by heating oil until it is hot enough to release aromas from the spices. Sauté onions until they turn soft and slightly golden to bring out their natural sweetness. Adding dried red chilies carefully ensures a spicy kick without overpowering the chutney. Garlic and tomatoes enhance the depth and balance of flavors, but you can skip tomatoes if you prefer a pure onion chutney. Mixing in turmeric, cumin seeds, and fresh coriander leaves just before finishing adds earthy notes and freshness. For the authentic tadka, temper mustard seeds, chana dal, and curry leaves in hot oil and pour it over the ground chutney to intensify aroma and taste. Stir gently and serve this homemade spicy onion chutney as a side with dosa, idli, upma, or even rice for a perfect South Indian meal.
Serving Suggestions for Onion Chutney
- With Dosa or Idli: You can serve onion chutney as a classic side dish with crispy dosa or soft fluffy idlis. It pairs perfectly with both breakfast and dinner.
- With Uttapam: Use this chutney as a dip for uttapam or paniyaram for extra flavor.
- With Steamed Rice: Mix a spoonful of onion chutney with steamed rice, you can also add a little ghee or sesame oil for a quick meal.
- Chutney as a Sandwich Spread: Use this chutney as a spicy spread inside potato sandwiches or wraps.
- With Chapati or Vada: Enjoy it as a tangy, spicy accompaniment with plain chapatis, roti or stuffed parathas like aloo paratha, gobi paratha. Pair it with crispy snacks like medu vada, masala vada, or onion bajji for a flavorful dip.
Frequently asked questions
Small Indian shallots (sambar onions) or red onions are best for making chutney due to their strong flavor and natural sweetness when sautéed.
Yes, you can keep onion chutney in the refrigerator for 3–4 days in an airtight container.
Yes, you can add tomatoes in onion chutney as it gives the chutney a tangy twist and smooth texture. Sauté them along with onions for balanced flavor.
Recipe Card
Onion Chutney Recipe
Equipment
- 1 Frying pan
- 1 Small tempering pan
- 1 Spatula
- 1 Mixer grinder or blender
- 1 Serving bowl
Ingredients
- 1.5 tbsp oil any cooking oil
- 1 cup baby onions or 2 medium regular onions, halved
- 6 dried red chilies
- 5 garlic cloves
- 2 medium tomatoes chopped or halved
- ¼ tsp turmeric powder
- ½ tsp cumin seeds
- Few fresh coriander leaves
- Salt to taste
- 1 tbsp oil for Tempering
- 2 tsp mustard seeds
- 2 tsp split chickpeas chana dal
- 8 curry leaves
Instructions
- Heating oil for chutney base: Heat 1.5 tablespoons of oil in a pan on medium flame to prepare the base for this spicy onion chutney. You can use sesame oil, sunflower oil, or any cooking oil of your choice.
- Sautéing onions: Add 1 cup of baby onions (or 2 medium-sized onions halved) and sauté until they turn soft and lightly golden, which gives the chutney its rich onion flavor.
- Adding dried red chilies: Toss in 4–5 dried red chilies to add spice and depth. Stir and cook for a minute so they release their heat into the onion mixture.
- Cooking garlic and tomatoes: Add 4–5 garlic cloves and sauté until aromatic. Then mix in 2 chopped or halved tomatoes and cook until the tomatoes soften and become mushy. (Skip tomatoes if you want a pure onion chutney recipe.)
- Mixing spices and herbs: Add ¼ teaspoon turmeric powder, ½ teaspoon cumin seeds, and a handful of fresh coriander leaves. Stir everything together and cook for another minute before turning off the flame. Let the mixture cool slightly.
- Grinding and tempering: Transfer the mixture to a grinder jar, add salt to taste, and blend into a smooth paste. For tempering (tadka), heat 1 tablespoon of oil, add 2 teaspoons mustard seeds, 2 teaspoons chana dal (split chickpeas), and 6–8 curry leaves. Once they splutter and turn golden, pour this tempering over the chutney, mix well, and serve with dosa, idli, upma, or jeera rice.
Notes
- You can use shallots in place of baby onions for making chutney.
- Adjust red chilies based on your spice preference.
- Store chutney in an airtight container and refrigerate for up to 3–4 days.
- Exact calories may vary depending on the amount of oil used to make chutney and specific ingredient brands.
Enjoy this spicy Onion chutney at home!
