onion chutney | vengaya chutney

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Onion chutney recipe for dosa and idli. There are many types of chutneys made with various veggies and onion chutney is one of them.

onion chutney recipe, onion chutney

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.

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.

How to make onion chutney

1. Heat 2 teaspoons oil in a pan. Lower the flame and add 1 teaspoon chana dal (bengal gram) and ½ teaspoon urad dal (split and husked black gram).

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 tiffin 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

More chutney recipes for you!

  1. Tomato chutney
  2. Kara chutney
  3. Peanut chutney
  4. Coconut chutney
  5. Onion tomato chutney

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onion chutney recipe, vengaya chutney recipe

Easy Onion Chutney

4.85 from 20 votes
This is a quick and easy South Indian onion chutney recipe for idli, dosa and uttapam. It is also known as vengaya chutney.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins

Cuisine South Indian
Course: Side Dish

Servings 2 to 3
Units

Ingredients

main ingredients

  • 1 large onion or 120 grams or 1 cup chopped onion
  • 1 to 2 small to medium garlic cloves - 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
  • salt as required
  • ¼ cup water for grinding
  • ¼ to ⅓ cup water to be added later

for tempering

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

Instructions

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 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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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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36 Comments

  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!!5 stars

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