This onion chutney recipe is a great alternative to coconut chutney when you do not have coconut to make it. Make this onion chutney recipe in a jiffy and serve with tiffin snacks like rava idli, masala dosa or uttapam.
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.
Then 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 also do not make the chutney spicy.
Then 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.
Saute until the onions turn a light golden. Switch off the heat and let the onions become warm or cool 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.
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 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 switch off the heat.
Serve onion chutney with dosa, idli or uttapam.
Serve this tasty onion chutney with snacks like idli, dosa, rava dosa or uttapam. You can also eat it as a dip with various pakoda varieties like onion pakoda, potato pakora or paneer pakoda.
I also like to have it with toasted bread. I spread some onion chutney on the bread and enjoy it.
Storage and Leftovers
Store any leftovers in a covered container for 1 to 2 days. I would not suggest to make ahead a large batch of this onion chutney. Simply make the quantity you need.
Onions: This chutney can be made with different types of onions like red, white, yellow onions including shallots and pearl onions. However, scallions cannot be used for this recipe.
Consistency: You can alter the consistency of the chutney to suit your taste. For a thick chutney add less water and for a medium-thin chutney add more water. Be careful not to add too much water because the chutney will become thin and the flavors will become diluted.
Spiciness: The heat and pungency of the chutney can be reduced by using fewer red chilies or chilies that have a low to medium heat quotient. If spicy pungent chilies are used, the chutney becomes hot and spicy. As you see in the recipe, I have used kashmiri red chilies that are not hot and give the chutney a lovely orange color.
Sourness: The sour element in the chutney comes from tamarind. If you don’t have tamarind on hand then you can use lemon juice instead. The chutney will taste slightly different though.
Nuts: You could add some roasted unsalted peanuts. When the onions become light golden, add the roasted peanuts and sauté for a minute. Later when the ingredients cool, blend with some water to a smooth consistency.
Scaling: Easily make a large batch of this onion chutney recipe if serving for pot-lucks or small get-togethers.