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
- Oil – 1.5 tablespoons (for sautéing onions)
- Baby onions – 1 cup (or 2 medium regular onions, halved)
- Dried red chilies – 6 to 8 (adjust to taste)
- Garlic cloves – 5 to 7
- Tomatoes – 2 medium, chopped or halved
- Turmeric powder – ¼ teaspoon
- Cumin seeds – ½ teaspoon
- Coriander leaves – A few sprigs
- Salt – To taste
- Oil – 1 tablespoon (for tempering)
- Mustard seeds – 2 teaspoons
- Split chickpeas (chana dal) – 2 teaspoons
- Curry leaves – 6 to 8
How to Make Onion Chutney (Step-by-step)
Prepare the Chutney Base
1. In a pan, add 1.5 tablespoons of oil and heat it on medium flame to prepare onion chutney base. You can use any cooking oil of your choice.
2. Add 1 cup of baby onions. If using regular onions, chop 2 medium-sized ones in half and use them instead. Sauté until they turn soft and slightly golden.
3. Add dried red chilies. These will give the chutney a spicy kick. Stir the chilies and cook for a minute.
4. Add garlic cloves and sauté the ingredients for another minute until fragrant.
5. Add 2 chopped or halved tomatoes. Cook until the tomatoes turn soft and mushy. You can also skip tomatoes if you want to make pure onion chutney.
6. Add ¼ teaspoon of turmeric powder, ½ teaspoon of cumin seeds, and a few coriander leaves. Stir everything well and cook for another minute. Then turn off the flame and let the mixture cool slightly.
Grinding the Chutney
7. Transfer the sautéed mixture to a mixer or grinder jar. Add salt to taste and grind it into a smooth paste. Set the chutney aside in a serving bowl.
Preparing the Tempering (Tadka)
8. In a small tempering pan (also called a tadka pan), heat 1 tablespoon of oil over high flame to prepare tadka for chutney.
9. Once the oil is hot, add 2 teaspoons of mustard seeds and 2 teaspoons of split chickpeas (chana dal). Let them splutter and turn golden.
10. Add 6 to 8 curry leaves and sauté for a few seconds until aromatic. Pour the hot tempering over the prepared chutney and mix well.
11. Serve this authentic onion chutney with dosa, idli, jeera rice, or as a side to your favorite 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.
FAQs
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
- Heat 1.5 tablespoons oil in a pan over medium flame to prepare the chutney base.
- Add 1 cup baby onions (or halved regular onions) and sauté until soft and golden.
- Add 6–8 dried red chilies and stir for a minute.
- Add 5–7 garlic cloves and sauté until aromatic.
- Add 2 chopped tomatoes and cook until soft.
- Add ¼ tsp turmeric powder, ½ tsp cumin seeds, and a few coriander leaves. Mix well and turn off the heat. Let it cool slightly.
- Transfer the sautéed mixture to a grinder. Add salt to taste.
- Blend into a smooth paste. Transfer the chutney to a bowl.
- In a small tempering pan, heat 1 tbsp oil.
- Add 2 tsp mustard seeds and 2 tsp chana dal. Let them splutter and turn golden.
- Add a few curry leaves and sauté for a few seconds for authentic South Indian chutney.
- Pour the hot tempering over the chutney. Mix and serve Onion Chutney with Indian meals.
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!
