Onion chutney is a simple dish that Is South Indian’s favorite. Most South Indians’ special breakfasts like Idly, Wada, and Dosa are served with a variety of chutneys. At home when my mom makes Idly, Dosa or Vada, I prefer Onion Chutney which is the best combination. Today, I’m going to tell you everything you need to know about this traditional South Indian Onion chutney, including what’s in Onion chutney, how to make Onion Chutney, and the best combination while serving Onion chutney.
IS ONION CHUTNEY SOUTH INDIAN DISH?
Yes, Offcourse it’s South Indian DISH. Being a South Indian, I’m proud to write the recipe for ONION CHUTNEY which will give you a mouthwatering taste. It’s a very simple and healthy recipe with all the healthy ingredients.
This chutney is quite similar when compared to other chutney, as no coconut is used here. However, adding coconut is completely optional to this recipe. Moreover, It’s a special taste as you get the flavor of the slightly sour taste of tamarind, the dried flavor of red chilies, the slight sensation flavor of garlic, and the sweetness of chana dal and onions. These ingredients basically add a unique flavor to onion chutney.
Why not to know the benefits of Onion Chutney:
- It is used for digestion and piles problems.
- Onion helps in the prevention of cancer.
- Garlic has anti-bacterial and anti-fungal properties that helps in lowering cholesterol.
Lets give a look into ONION CHUTNEY preparation:
- 2 tsp oil
- 1 tbsp urad dal
- 1 tbsp chana dal
- 4 dried Kashmiri red chili
- 2 onion, finely chopped
- 3 Piece garlic
- 1 Piece tamarind
- Salt to taste
- ¼ cup water, or as required
- 2 teaspoons oil (can use sunflower oil or peanut oil)
- ½ teaspoon mustard seeds
- 6 to 7 curry leaves
How to make Onion Chutney?
1.Heat 2 tbsp oil in a pan. Add 1 tbsp chana dal (Bengal gram) and 1 tbsp of urad dal(black gram) and fry slowly by lowering the flame. Keep stirring slowly till dals turn golden brown.
2. Add 3 to 4 Kashmiri red chilies (broken or halved). Saute for about 2 – 3 minutes till you see the chilies change color. Most of the time I prefer Kashmiri red chilies which give a nice color and also it’s not very much spicy.
3. Chop the onion into big pieces. Add chopped onions and 2 – 3 medium-sized garlic cloves. Mix the onions and begin to saute on a low to medium flame. Saute till the onions turn light brown. Then switch off the flame and let the onion become warm or cool down at room temperature.
4. Add the entire onion mixture to a chutney grinder, ¼ teaspoon tamarind, and salt as per taste. Add ¼ cup water and grind the mixture.
5. Grinded smooth paste is ready for tampering.
Will onion chutney give more taste once tampering is done?
Yes, it is. Tampering will give you the flavoring taste of Onion Chutney. Follow the below steps in tampering with Onion chutney.
You can also try our yummy onion chutney with our favourite Onion Ring Recipes https://passionlog.com/recipe/burger-king-onion-rings-recipe/
- Heat a pan in low flame and add 2 tbsp of oil. Once the oil is heated add ½ teaspoon mustard seeds and let them crackle.
- Once the mustard seeds crackle, add washed and dried 6 – 7 curry leaves. Saute till the curry leaves become crisp.
- Keep the flame low and now add the ground chutney mix with tempering ingredients.
- Once the ground chutney starts heating add ½ cup of water. You can add water quantity as per your expectation as you can make this onion chutney slightly thick or of medium consistency. Mix very well and once starts boiling switch off the flame.
Will this home made onion chutney be stored for days?
Yes, We can preserve chutney by storing it in the freezer. Freezing the chutney does not require as much preparation as canning, and it will last for up to 1 week in the freezer. Store in an airtight container in the fridge as it will last for 1 week.
Onion Chutney is ready to serve: Most South Indians prefer to have onion chutney with breakfast like idli, DOSA & VADA. In my home, we also have onion chutney with snack items like samosa, pakora, oats idli, Rava dosa, or uttapam. You can also refrigerate this chutney for 2 to 3 days.
ONION CHUTNEY RECIPE | EASY & SIMPLE RECIPE
Try our yummy South Indians onion chutney with breakfast like IDLI, DOSA & VADA. You can also prefer Onion Chutney for snack items like samosa, pakora, oats idli, Rava dosa, or uttapam. It's a special taste as you get the flavor of the slightly sour taste of tamarind, the dried flavor of red chilies, the slight sensation flavor of garlic, and the sweetness of chana dal and onions.
Onion Chutney Ingredients:
For Tampering Onion Chutney
For Making Onion Chutney:
Heat 1tbsp of oil, add 1 tbsp of Chana dal & Urad dal fry slowly. Add 3 - 4 Kashmiri Chilly and saute for about 2 - 3min till it turns golden.
Add chopped onion and 2 - 3 medium sized garlic cloves. Saute in low flame for about 2 - 3 min till the onion turn a light brown. Let the onion become cool at room temperature.
Add the entire mixture to chutney grinder, 1 piece of tamarind and salt as per taste. Add 1/4 cup water and grind the mixture.
For Tampering Onion Chutney:
Heat 2 tbsp of oil in low flame and add 1/2 tbsp of mustard seeds and let them crackle.
Once the mustard seed is crackled, add washed and dried 6 - 7 curry leaves. Saute till the curry leaves become crisp.
Keep the flame low and add the ground chutney, mix with tampering ingredients.
Once the ground chutney starts heating add 1/2 cup of water. Mix very well and once starts boiling switch off the flame.