Onion Chutney Recipe in Under 30 Minutes | Perfect Side Dish for Idli & Dosa | Easy Chutney Recipe

coconut

🥗Healthier: greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt adds creaminess with fewer calories.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat, while bell peppers are milder.

tamarind

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice adds acidity, while vinegar is more accessible.

mustard seeds

🥗Healthier: cumin seeds

💰Cheaper: black sesame seeds

Cumin offers a different flavor profile, while sesame is less expensive.

Heat a white pan or kadai and add 1 tablespoon of oil.

Once the oil is heated, add 1 tablespoon of Chana Dal.

Next, add 1 tablespoon of urad Dal and sauté until it turns golden.

Add 4 large onions, roughly chopped, and sauté for about 2 to 3 minutes.

After 3 minutes, add 1 piece of ginger, roughly chopped, and 12 small cloves of garlic, continuing to sauté the onions.

Add a few pieces of tamarind for tanginess.

Next, add 1.5 teaspoons of rock salt, or regular table salt if preferred, and continue to sauté all ingredients.

Once the onions are golden but not browned, turn off the stove and transfer the ingredients to a plate to cool completely.

Once cooled, transfer the mixture to a mixer jar and add 1 teaspoon of jaggery (or brown sugar).

Grind the ingredients without adding water until you have a coarse mixture.

Add little water at a time and grind the chutney to a fine paste, checking for seasoning.

In a tempering pan, heat a little oil and add 1 teaspoon of urad Dal, 1 teaspoon of mustard seeds, and 1 teaspoon of cumin seeds.

Once the mustard seeds start splattering, add red chilies and turn off the stove.

Add a pinch of hing (asafoetida) and a few curry leaves to the tempering mixture.

Transfer the tempered ingredients onto the chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary