Onion Chutney

Today we share our recipe for onion chutney recipe. This chutney can be a life saver if you are returning late to home without having dinner outside and you have nothing but idli-dosa batter in your fridge. Or you have enough ingredients to prepare a sandwich but no dip to go along with it.

You can make this chutney in short time, within 10-15 minutes. So, here it goes.

Ingredients:

Onions - 2/3 larges one, chopped roughly.
Garlic - 2/3 cloves, peeled.
Ginger - Small piece, peeled and chopped.
Dry red chillies - 3-4, for grinding.
Tamarind extract/paste - 1 tsp.
Curry leaves - 5-6, for grinding.
Oil - For sauteingas per personal preference (We used gingelly/sesame oil).
Salt - To taste.

For tempering:

Dry red chillies - 2-3.
Curry leaves - 8-10 leaves.
Mustard seeds - 1/2 tsp.
Cumin/Jeera seeds - 1/2 tsp.
Skinless Urad dal - 1/2 tsp.
Oil - For tempering, as per personal preference (We used gingelly/sesame oil).

Preparation:

Sauté the chopped onions along with the cloves of garlic and the ginger in heated oil.

Add salt and sauté until the onion don't have the typical raw smell. 

Turn off the heat, add in curry leaves, half of the dry red chillies, the tamarind paste/extract and mix well.

Once the mixture is cooled , grind it in mixie . Add water if needed but we got best results without water. We prefer thick chutney to watery chutneys.

Pour into a bowl.

Tempering:

Heat 2-3 tsp oil in thick bottom vessel. 

Once heated add the remaining red chillies, mustard seeds, cumin seeds, urad dal and curry leaves. 

Once the seeds and dal start spluttering, pour the oil and its contents over the chutney bowl.

You are all set!

Serving:

Serve with dosa, idly, uthappam, rava dosa. Even samosa, bhajjis (fritters) and sandwich will taste great with this chutney. 

You can vary the spiciness to suit your individual taste but this one tastes best when spiciness is high.

Variation

Add chopped tomatoes during the sauteing stage to make tomato-onion chutney.