Onion Chutney Recipe
Onion Chutney is an Indian condiment made with caramelized onions, tamarind and spices. It is a versatile condiment that can be used as a dip for snacks, spread for sandwiches or a accompaniment for rice dishes. The ingredients used in the chutney vary from region to region, but the basic ingredients remain the same.
Ingredients
- 1 Onions
- 2 cloves garlic
- 3 Kashmiri red chilli, dried
- 2 tsp oil
- 1 tsp chana dal / bengal gram
- ½ tsp urad dal
- ¼ tsp tamarind
- 1 tsp salt
- 1 cup water
For Tempering
- 2 tsp oil
- ½ tsp mustard seeds / rai
- 1 pinch Asafoetida / hing
- 5 curry leaves
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Wash and chop onion and garlic.
Cooking
- Heat oil in a Frying Pan over medium flame. After oil is medium hot, lower the flame and add chana dal and urad dal. Stirring continuously until the lentils turn golden. Do not burn them.
- Then add the kashmiri red chilies and fry them for some seconds over low flame until you see the chilies change color and become aromatic.
- Then add the chopped onions and garlic. Mix well and sauté on a low to medium heat. Keep on stirring onions and garlic while sautéing them.
- Saute until the onions become light golden. Switch off the flame and let the onions cool down.
- Transfer the mixture in a Stand Blender or Grinder. Now, add tamarind and salt. First add less quantity. You can always adjust afterwards.
- Add water and blend to a smooth paste. Set aside.
- Heat a Tempering Pan (Tadka Pan) over low flame. Add mustard seeds and let them crackle.
- Then, add a pinch of asafoetida (hing) and curry leaves. Fry until the curry leaves become crisp.
- Keep the heat to a low and now add the ground onion chutney. Mix the chutney thoroughly with the tempered ingredients.
- Add water. You can adjust the consistency to thick or medium-thin by adding less or more water. Mix very well and then switch off the heat.
- Serve Onion Chutney with any snack or south Indian dishes.
Equipment Used for This Recipe
Notes & Tips
- Storage: Store any leftovers in a covered container for 1 to 2 days. I would not suggest to make a large batch of this Onion Chutney. Make the required quantity at a time.
- 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 as per your preference. 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: Choose red chillies which are low to medium spicy as I have used Kashmiri red chillies. Otherwise with too spicy red chillies, your Chutney will become too spicy to eat.
- Tamarind: You can use lemon juice in place of tamarind. However, the taste of Onion chutney will slightly differ.
- Oil: You can use sesame oil or sunflower oil or peanut oil for this Onion Chutney. I have used sesame oil.
- Add Ons: When the onions become light golden, add the roasted unsalted peanuts and sauté for a minute.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
Nutrition Facts
Onion Chutney Recipe
Amount per Serving
Calories
116
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Sodium
588
mg
26
%
Potassium
109
mg
3
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
230
IU
5
%
Vitamin C
55
mg
67
%
Calcium
39
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.