onion chutney recipe, vengaya chutney recipe
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4.83 from 17 votes

Onion Chutney

This is a quick and easy onion chutney (vengaya chutney) recipe for idli, dosa and uttapam.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: side dish
Cuisine: south indian
Servings: 2 to 3
Author: Dassana Amit

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.