Onion Chutney is a tasty side dish for Idli/dosa, paniyaram, Pongal, upma, and adai. It is a spicy and tangy chutney made with, shallots, red chili, urad dal, and tamarind. Apart from this, it goes well with the sandwich as a spread, paratha, roti, and chaat items. This different from onion tomato chutney, because you can make this chutney only with shallots, if you use red onion it will taste sweet.
There are many varieties in chutney, coconut chutney is popular Tamilnadu and even in south India. Other popular chutneys are tomato, garlic, mint chutney, coriander chutney. Most of the chutneys are combined with coconut, some are not combined with coconut. They are tangy and spicy goes well with all kinds of traditional breakfasts, best for breakfast and dinner and also fried snack items like bajji, bonda, vada, and samosa.
While preparing chutney, you can adjust the spiciness according to your taste. You can add tamarind according to your batter if it is fermented well, you can use less tamarind. You can also add split urad dal and asafoetida for seasoning. You can also replace the urad dal with chana dal. You can refrigerate the chutney for up to 3 days.
Other Chutney Varieties – coriander chutney, tomato chutney, ridge gourd chutney, mint onion chutney, coriander coconut chutney, mint chutney, ginger chutney, coconut chutney, peanut/groundnut chutney, red coconut chutney, coriander-mint chutney, curry leaves chutney, garlic chutney, garlic tomato chutney, mint coconut chutney, tomato coconut chutney.
- 250 grams Shallots
- 2 tsp Oil
- 5 Garlic pods
- 2 tsp Urad dal
- Gooseberry sized Tamarind
- Salt as needed
- 10 Red chilis (or as per spice level)
- 2 tsp Oil
- 1/2 tsp Mustard seeds
- Few Curry leaves
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Heat 2 tsp of oil in a pan, add 2 tsp of urad dal and cook it on medium-low flame for 2 minutes.
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Add 250 grams of shallots and 5 garlic pods.
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Saute till shallots become soft.
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Add 10 red chilis and cook for a minute.
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Add the soaked tamarind and turn off the flame and cool it down.
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Add the needed salt and sauteed mixture in a mixer jar, grind it as a smooth paste. (add little water if needed).
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In a small pan, heat 2 tsp of oil and add 1/2 tsp of mustard seeds, allow it to splutter and add few curry leaves.
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Add the seasoning with chutney, serve with hot idli/dosa.
- You can adjust the spiciness according to your taste.
- You can add tamarind according to your batter, if it is fermented well, you can use less tamarind.
- You can also add split urad dal and asafoetida for seasoning.
- You can also replace the urad dal with chana dal for chutney.
- You can refrigerate the chutney for up to 3 days.
Step by Step Pictures
Method
-
Heat 2 tsp of oil in a pan, add 2 tsp of urad dal and cook it on medium-low flame for 2 minutes.
-
Add 250 grams of shallots and 5 garlic pods.
-
Saute till shallots become soft.
-
Add 10 red chilis and cook for a minute.
-
Add the soaked tamarind and turn off the flame and cool it down.
-
Add the needed salt and sauteed mixture in a mixer jar, grind it as a smooth paste. (add little water if needed).
-
In a small pan, heat 2 tsp of oil and add 1/2 tsp of mustard seeds, allow it to splutter and add few curry leaves.
8. Add the seasoning with chutney, serve with hot idli/dosa.
Recipe Notes
- You can adjust the spiciness according to your taste.
- You can add tamarind according to your batter, if it is fermented well, you can use less tamarind.
- You can also add split urad dal and asafoetida for seasoning.
- You can also replace the urad dal with chana dal for chutney.
- You can refrigerate the chutney for up to 3 days.
