Onion Chutney
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
7 steps. 15 minutes total.
- 1
Heat 2 tablespoons of sesame oil in a pan over medium heat
- a.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.
- 2
Add the roughly chopped onions and a pinch of salt
- a.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.
- 3
Step 3
- a.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.
- 4
Step 4
- a.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.
- 5
Once cooled, transfer the mixture to a grinder or blender jar
- a.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.
- 6
Transfer the ground chutney to a serving bowl
- a.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.
- 7
Immediately pour the hot tempering over the chutney
- a.Mix well before serving. Enjoy with hot idlis, dosas, or uttapam.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper red color without adding much heat, use a mix of spicy red chilies and milder Kashmiri red chilies.
- 2Sautéing the onions until they are well-softened and slightly caramelized is the most important step for a flavorful chutney.
- 3Do not add too much water while grinding. This chutney is traditionally thick and not runny.
- 4For a richer flavor, you can use shallots (sambar onions) instead of regular onions.
- 5Let the chutney cool completely before storing it in an airtight container in the refrigerator. It stays fresh for up to 4 days.
Adapt it for your goals.
Garlic Onion Chutney
Add 4-5 cloves of garlic along with the onions while sautéing for a pungent, garlicky flavor.
Coconut Onion ChutneyCoconut Onion Chutney
Add 3-4 tablespoons of freshly grated coconut to the grinder along with the cooled onion mixture for a creamier texture and milder flavor.
Spicier VersionSpicier Version
Add 1-2 fresh green chilies along with the dried red chilies for an extra kick of heat.
Why this is on our healthy list.
Rich in Antioxidants
Onions are packed with quercetin, and tomatoes provide lycopene, both powerful antioxidants that help combat oxidative stress in the body.
Aids Digestion
The fiber from the lentils (chana dal and urad dal) and spices like asafoetida can help promote healthy digestion and gut health.
Supports Heart Health
The alliums in onions have been linked to lower cholesterol and blood pressure levels, contributing to cardiovascular wellness.
Frequently asked questions
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.