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.