onion chutney recipe, how to make onion chutney | vengaya chutney

onion chutney for dosa. this is a quick and easy vengaya chutney recipe for idli, dosa and uttapam.
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5 from 7 votes

onion chutney recipe for dosa and idli. there are many types of chutneys made with various veggies and onion chutney is one of them. so if you do not have coconut and want to make chutney for idli or dosa, then do not despair. you can easily make this onion chutney.

onion chutney recipe, onion chutney

this chutney is also called as vengaya chutney in tamil language. as onions are known as vengaya in tamil language.

onion chutney has complex flavors – the slight tartness of the tamarind, the smokiness of the red chilies, the slight pungent flavor of garlic, the sweetness of the onions and the earthy flavor of the lentils.

since it has so many flavors combined in one, it goes very well with tiffin snacks like rava idli or masala dosa or uttapam. this time, i served onion chutney with poha dosa.

the color of the chutney will vary with the type of red chilies used. i prefer to add kashmiri red chilies as they are low on the heat quotient and give a good color. you can even use byadagi red chilies.

few more chutney recipes for you!

  1. tomato chutney
  2. kara chutney
  3. peanut chutney
  4. coconut chutney
  5. onion tomato chutney

onion chutney

Author:Dassana Amit
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Course:side dish
Cuisine:south indian
Servings (change the number to scale):2 to 3
5 from 7 votes
onion chutney recipe, vengaya chutney recipe
onion chutney for dosa. this is a quick and easy vengaya chutney recipe for idli, dosa and uttapam.

INGREDIENTS FOR onion chutney

(1 CUP = 250 ML)

main ingredients for onion chutney

  • 1 large onion or 120 grams onion or 1 cup chopped onion
  • 1 to 2 small to medium garlic cloves (lahsun) - chopped
  • 2 to 3 kashmiri red chilies
  • 2 teaspoons oil (can use sesame oil or sunflower oil or peanut oil)
  • 1 teaspoon chana dal (bengal gram)
  • ½ teaspoon urad dal (split and husked black gram)
  • ¼ teaspoon tamarind or a small piece of tamarind (imli)
  • salt as required
  • ¼ cup water for grinding
  • ¼ to ⅓ cup water to be added later

for tempering onion chutney

  • 2 teaspoons oil (can use sesame oil or sunflower oil or peanut oil)
  • ½ teaspoon mustard seeds (rai)
  • 1 pinch asafoetida (hing) - optional
  • 5 to 6 curry leaves (kadi patta)

HOW TO MAKE onion chutney

making onion chutney

  • heat 2 teaspoons oil in a pan. lower the flame and add 1 teaspoon chana dal and 1/2 teaspoon urad dal.
  • saute till the lentils or dals turn golden. do not burn them.
  • then add 2 to 3 kashmiri red chilies. saute for some seconds till you see the chilies change color and become aromatic. saute on a low flame, so that the chilies do not get burnt. kashmiri red chilies give a nice color and also do not make the chutney spicy.
  • then add 1 cup chopped onions and 1 to 2 small to medium garlic cloves (chopped).
  • mix the onions and begin to saute on a low to medium flame. keep on stirring onions while sauteing them.
  • saute till the onions turn a light brown. then switch off the flame and let the onions become warm or cool down.
  • then take the entire onion mixture in a chutney grinder. add 1/4 teaspoon tamarind and salt as per taste.
  • add 1/4 cup water and grind to a smooth paste. keep aside.

tempering onion chutney

  • heat 2 teaspoons oil in the same pan or a tadka pan. keep the flame to a low. add 1/2 teaspoon mustard seeds and let them crackle.
  • once the mustard seeds crackle, then add a pinch of asafoetida/hing & 5 to 6 curry leaves.
  • saute till the curry leaves become crisp.
  • keep the flame low or sim and now add the ground chutney.
  • mix the chutney with the tempering ingredients.
  • add 1/4 to 1/3 cup water. i add the water to the grinder jar, swirl it and then add the same water in the pan. this ensures no wastage of any chutney that will be stuck to the bottom and sides of the jar. 
  • you can make this onion chutney slightly thick or of medium consistency by adding less or more water.
  • mix very well and then switch off the flame.
  • serve onion chutney with dosa, idli or uttapam. you can also refrigerate this chutney for 3 to 4 days.
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how to make onion chutney

1. heat 2 teaspoons oil in a pan. lower the flame and add 1 teaspoon chana dal and ½ teaspoon urad dal.

dal for onion chutney recipe

2. saute till the lentils or dals turn golden. do not burn them.

chana dal for onion chutney recipe

3. then add 2 to 3 kashmiri red chilies (broken or halved). stir & saute for some seconds till you see the chilies change color and become aromatic. saute on a low flame, so that the chilies do not get burnt. kashmiri red chilies give a nice color and also do not make the chutney spicy. you can also use byadagi red chilies. if using medium hot to very hot red chilies, then reduce the quantity.

chillies for onion chutney recipe

4. then add 1 cup chopped onion and 1 to 2 small to medium garlic cloves (chopped). instead of regular onions, you can also use pearl onions or shallots.

onions for onion chutney recipe

5. mix the onions and begin to saute on a low to medium flame. keep on stirring onions while sauteing them.

onions for onion chutney recipe

6. saute till the onions turn a light brown. then switch off the flame and let the onions become warm or cool down at room temperature.

onions for onion chutney recipe

7. then take the entire onion mixture in a chutney grinder. add ¼ teaspoon tamarind and salt as per taste.

onion mixture for onion chutney recipe

8. add ¼ cup water and grind to a smooth paste. keep aside.

onion mixture for onion chutney recipe

tempering for onion chutney

9. heat 2 teaspoons oil in the same pan. keep the flame to a low. add ½ teaspoon mustard seeds and let them crackle.

tempering for making onion chutney recipe

10. once the mustard seeds crackle, then add a pinch of asafoetida/hing & 5 to 6 curry leaves.

tempering for making onion chutney recipe

11. saute till the curry leaves become crisp.

tempering for making onion chutney recipe

making onion chutney

12. keep the flame low or sim and now add the ground chutney.

tempering for making onion chutney recipe

13. mix the chutney with the tempering ingredients.

making onion chutney recipe

14. add ¼ to ⅓ cup water. i added the water to the grinder jar, swirled it and then added the same water in the pan. this ensures no wastage of any chutney that will be stuck to the bottom and sides of the jar. you can make this onion chutney slightly thick or of medium consistency by adding less or more water.

making onion chutney recipe

15. mix very well and then switch off the flame.

onion chutney recipe

16. serve onion chutney with tifin snacks like oats idli, oats dosa or rava dosa or uttapam. you can also refrigerate this chutney for 3 to 4 days.

onion chutney recipe, onion chutney


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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34 comments/reviews

  1. I like the way you describe every step. It helps people like me who get a load of doubts;) . All your recepies which I have tried turn out yum. Thanks!!

  2. Hello mam I am a very big fan of ur cooking. U make cooking so easy. I am following many of your recepies. I would like to request continue your andriod app which was a available previous. That becomes very easy to refer any recepie. Since the app has been removed I am facing a lot issues.

  3. Hi, thank you so much for helping me .i have tried so many recipe,and its really good .i like this site thanks again for helping us

  4. Hi!
    Thank you so much for helping me out everytime I need to prepare something.
    I will be trying this chutney tomorrow.
    Could you please tell me which mixie you use, mine is no good 🙁
    Thank you in advance.:)

    • welcome. i use preethi mixer grinder blue leaf model which has four jars. it does an excellent job of grinding chutneys as well as making idli, dosa and medu vada batters.

  5. Your recipes are fabulous! We just had a great dinner – thanks to you!
    I’m a huge fan of your fantastic work. Thanks again.

  6. Hi Dassana,

    i was looking for this kind of recipe and it looks delicious like all your recipes. Thanks for sharing. I will surely try this 🙂

  7. nice and easy to understand all your recipes would also request if you could include some health recipes as well

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