Onion Chutney Recipe

onion chutney in a light green bowl on a dark green board.

4.98 from 35 votes

Onion Chutney or Vengaya Chutney is made by sautéing onions, garlic, dried red chilies, spices and tamarind. The mixture is blended smooth and finished with a tempering of mustard seeds, asafoetida and curry leaves. It has a spicy and tangy taste. Serve with dosa, idli, medu vada or uttapam.

Prep Time5

Cook Time15

Total Time20

Course: Condiment, Side Dish

Cuisine: South Indian

Diet: Vegan

Difficulty Level: Moderate

Servings:

Calories: 117kcal

Author: Dassana Amit

Ingredients

Main ingredients

1 cup (120 grams or 1 large) onion - chopped
¼ to ½ teaspoon (or 1 to 2 small to medium) garlic - chopped
2 to 3 kashmiri red chilies
2 teaspoons oil (can use sesame oil or sunflower oil or peanut oil)
1 teaspoon chana dal (husked and split 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 or as needed, for blending/grinding
¼ to ⅓ cup water or as needed, 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

US Customary - Metric

Instructions

Frying lentils and red chillies

Heat oil in a pan. Lower the heat and add chana dal and urad dal.
Fry stirring regularly until the lentils turn golden. Take care that you do not burn them.
Next add the kashmiri red chilies. Fry for some seconds until you see the chilies change color and become aromatic.
Fry on a low heat, so that the chilies do not get burnt. Kashmiri red chilies give a nice color and do not make the chutney spicy.

Sauteing onions

Next add the chopped onions and chopped garlic.
Mix the onions and begin to saute on a low to medium heat. Keep on stirring onions while sauteing them.
Sauté until the onions turn a light golden. Switch off the heat and let the onions become warm or cool down at room temperature.
Transfer the entire onion mixture in a small blender or mixer-grinder. Add tamarind and salt as per taste.
Add water and blend to a smooth paste. Set aside.

Tempering Spices

Heat in the same pan or a tadka pan. Keep the heat to a low. Add mustard seeds and let them crackle.
Once the mustard seeds begin to crackle, add a pinch of asafoetida (hing) and curry leaves.
Fry for a few seconds until the curry leaves become crisp.

Making Onion Chutney

Keep the heat to a low or sim and now add the ground onion chutney.
Mix the chutney thoroughly with the tempered ingredients.
Add water. You can make this chutney slightly thick or of medium consistency by adding less or more water.
Mix very well and then turn off the heat.
Transfer chutney to a serving bowl.

Serving Suggestions

Serve Onion Chutney with idli, dosa, rava dosa, medu vada, pakoda, or as a spread on toasted bread, sandwiches, or wraps.

Storage and Leftovers

Store in an airtight container in the refrigerator for 1 to 2 days. Best enjoyed fresh. Do not freeze.

Video

Notes

Use mild red chilies like Kashmiri or Byadagi for vibrant color and less heat.
Adjust water for a thicker or thinner chutney as you prefer.
Gingelly oil (raw sesame oil) gives the most authentic Tamil Nadu flavor.
Serve fresh or refrigerate for up to 1 to 2 days in an airtight container.
Opt to use small onions (shallots) for a sweeter and more traditional flavor.
Always sauté the lentils till golden for a deeper, nutty aroma.
Remember to cool the sautéed mixture before blending to avoid splattering.
Use tamarind sparingly; too much can overpower the chutney.
Tempering enhances flavor but can be skipped if in a hurry.
Blend to a smooth or slightly coarse texture depending on preference.
For a no-garlic version, simply skip garlic without replacing it.
Recipe can be scaled up to make for more servings.

Nutrition