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A vibrant and spicy South Indian condiment made by sautéing onions, red chilies, and lentils, then grinding them into a thick paste. The perfect accompaniment for idli, dosa, or uttapam.
For 4 servings
Heat 2 tablespoons of sesame oil in a pan over medium heat. Add the chana dal, 1 tablespoon of urad dal, and the dried red chilies. Sauté for 1-2 minutes until the dals turn light golden and become aromatic. Be careful not to burn them.
Add the roughly chopped onions and a pinch of salt. Continue to sauté for 6-8 minutes, stirring occasionally, until the onions soften and turn translucent with slightly browned edges. This caramelization is key to the chutney's flavor.
Add the chopped tomatoes and cook for another 4-5 minutes until they become soft and mushy, and the oil starts to separate from the mixture.
Turn off the heat and allow the mixture to cool down completely to room temperature. This step is crucial to prevent steam from building up in the grinder, which can be dangerous.
Once cooled, transfer the mixture to a grinder or blender jar. Add the tamarind paste, jaggery powder (if using), and the remaining salt. Grind to a smooth or slightly coarse paste, adding 2-3 tablespoons of water, one at a time, only as needed to facilitate grinding. The chutney should be thick.
Transfer the ground chutney to a serving bowl. Now, prepare the tempering (tadka). Heat the remaining 0.5 tablespoon of oil in a small pan. Add the mustard seeds and let them splutter. Then, add 0.5 tablespoon of urad dal, curry leaves, and asafoetida. Sauté for 30-40 seconds until the dal turns golden.
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A vibrant and spicy South Indian condiment made by sautéing onions, red chilies, and lentils, then grinding them into a thick paste. The perfect accompaniment for idli, dosa, or uttapam.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 161.92 calories per serving with 3.6g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner or snack or side.
Immediately pour the hot tempering over the chutney. Mix well before serving. Enjoy with hot idlis, dosas, or uttapam.
Add 4-5 cloves of garlic along with the onions while sautéing for a pungent, garlicky flavor.
Add 3-4 tablespoons of freshly grated coconut to the grinder along with the cooled onion mixture for a creamier texture and milder flavor.
Add 1-2 fresh green chilies along with the dried red chilies for an extra kick of heat.
Onions are packed with quercetin, and tomatoes provide lycopene, both powerful antioxidants that help combat oxidative stress in the body.
The fiber from the lentils (chana dal and urad dal) and spices like asafoetida can help promote healthy digestion and gut health.
The alliums in onions have been linked to lower cholesterol and blood pressure levels, contributing to cardiovascular wellness.
Store the chutney in a clean, airtight glass container in the refrigerator. It will stay fresh for up to 4 days. For best results, pour the tempering on top and mix it in just before serving each time.
Yes, you can. If you omit the tomato, you might want to increase the amount of tamarind slightly to provide the necessary tanginess to balance the sweetness of the onions.
Bitterness can occur if the dals or onions are burnt during the sautéing process. Sauté on medium heat and stir frequently to ensure even cooking and prevent burning.
This versatile chutney also pairs well with uttapam, vada, pongal, and even as a spread for sandwiches or wraps for a spicy Indian twist.
Yes, it is quite healthy. It's made from wholesome, plant-based ingredients. Onions are a great source of antioxidants, and the lentils add a bit of protein and fiber. The main calorie source is the oil, which can be used moderately.
One serving of this Onion Chutney (approximately 1/4 cup or 105g) contains an estimated 145 calories, primarily from the oil and lentils.