Onion Chutney Recipe
This spicy South Indian-style onion chutney is made with sautéed baby onions, red chilies, and ingredients, then blended into a smooth chutney and topped with a flavorful tempering (tadka). A perfect side dish for crispy dosa, idli, rice, or chapati.
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.