Onion Chutney Recipe | Onion Chutney for Dosa Idli | South Indian Onion Chutney Recipe
This must-try onion chutney is made with very basic ingredients available at home. This is a quick and easy chutney recipe to make at home. This south Indian style onion chutney can be made once and used for 1-2 weeks when stored in fridge. It goes very well with dosa, paratha and rice. If you are bored of eating the basic coconut or coriander or peanut chutney then this recipe is for you.
It is very important to use dal in this dish as it gives this dish its unique taste. I have used only 7-8 dry red chillies in this recipe but you can adjust it according to your taste. These dry red chillies give nice color to the chutney. While grinding onion chutney make sure to not add water. If it is difficult to grind, just add some oil and grind. This Onion Chutney gets its additional flavor from its tadka. So do not miss adding tadka to it. Tadka also preserves this chutney for long time.
I have also posted other must-try chutney recipes like amla chutney, bhune aam ki chutney and stuffed idli with chutney. Do try them as well. Follow this recipe step by step to get the perfect Onion Chutney.
- ¼ tsp Oil
- 1 tbsp Urad Dal
- 1 tbsp Chana Dal
- 1 tsp Coriander Seeds
- 8-10 Dry Red Chillies
- 2 tbsp Oil
- 8-10 Garlic Clove
- 20-25 Curry Leaves
- 2 Onion chopped
- 1 Tamarind lemon sized
- ¼ cup Oil for tadka
- 1 pinch Asafoetida for tadka
- 1 tsp Black Mustard Seeds for tadka
- 8 Curry Leaves for tadka
- Heat a pan at low heat and add oil in it.
- Neat add urad dal and chana dal in it.
- Roast it for 30 seconds, add coriander seeds, dry red chillies and roast on low flame till golden brown.
- After some time increase the flame to medium and roast till chillies are crisp.
- In the same pan add oil again next add garlic cloves, curry leaves, onion and cook till onion is golden pink.
- Once onion is slightly cooked add salt, mix and let onion cook.
- Once onion is cooked add tamarind mix and let it cook a bit.
- Next add cooked dry red chillies, dals and coriander seeds.
- Mix well and turn the heat off.
- Once mixture is cold completely transfer it to a grinder without adding oil.
- Next make a tadka by heating a pan on medium high.
- Add oil, once oil is bit hot add asafoetida, mustard seeds and let it crackle.
- Turn off the heat and add curry leaves in it.
- Add tadka to the chutney.
I also like to put this chutney in sandwiches. Let me know how would you want to serve it. Do let us know in comments about how did you like this recipe.