Onion Chutney | Vengaya Chutney

Onion chutney is a quick traditional south indian chutney to pair up with idli, dosa, upma, pongal etc. It is one of easiest and lip smacking chutneys as it has a burst of flavours. It is a great alternate to the regular chutneys we make. Now lets get on to learn this easy onion chutney recipe with step by step pictures and video.

Onion Chutney and Garlic chutney are my favourite and can live with it for days together. This is another no tomato no coconut chutney and I love it with hot soft idlis or with onion uthapam. We call it vengaya chutney in tamil.

About onion chutney

Onion chutney is a very easy chutney to make when you are in a hurry, you just need 10 mins when you have all the ingredients in hand. This is my mothers recipe and it is one of the best as its our family favourite too. There is a perfect balance of heat from red chillies, a mild sweetness from sauted onions and a slight tart flavor from tamarind.

This chutney goes well with almost all breakfast recipes like idli, dosa, pongal, upma etc. This is one of the popolar south indian chutneys next to coconut and tomato chutney. The color of hte chutney purely depends on the red chillies used. I always prefer to use kashmiri red chillies for the mild heat  and the bright red color it gives. You can also use regular red chillies or byadagi red chillies too.

Usually onion is added to most chutney as an additional ingredient but here onion is the main and star ingredient. Sauteing onions until golde gives a slight sweet taste which is balanced by tamarind and red chillies. The key for perfect tasting onion chutney is to saute the onions until slightly until caramelising and not more than that. Onion chutney comes to rescue when you are short of coconuts and tomatoes.

Onion Chutney Ingredients

• Onion : Usually big onion is used for this chutney but you can use small onion / shallots too.
• Red chillies : Kashmiri red chillies are low in heat also gives a bright red color to the chutney so I prefer adding it. But you can add regular red chillies or add a combination of 2 kashmiri chillies and 2 red chillies too.
• Tamarind : Tamarind is added to blaance the heat and sweetness and I strong recommend adding it.
• Tadka spices : Gingelly oil is preferred for tadka / tempering as it gives a nice flavour but alternatively you can use cooking oil too. Oil is heated then mustard seeds, split urad dal and curry leaves are added for tempering.

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Onion chutney recipe

Onion chutney is a quick traditional south indian chutney to pair up with idli, dosa, upma, pongal etc. It is one of easiest and lip smacking chutneys as it has a burst of flavours. It is a great alternate to the regular chutneys we make.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 2 medium sized onion chopped roughly
• 4 nos kashmiri red chillies
• 1 tsp tamarind
• 1 tsp oil
• salt to taste
• water as needed

To temper

• 2 tsp oil preferably gingelly oil
• 1/2 tsp mustard seeds
• 1/4 tsp split urad dal
• 1/4 tsp hing optional
• few curry leaves

Instructions

• To a pan heat oil - add onion and red chillies. You can add small onion too check variations for measure.
• Saute in low flame.
• Saute until golden.
• Switch off. set aside to cool down completely.
• Transfer to a mixer jar. Add tamarind, required salt and little water.
• Grind it slightly coarse as shown.
• Don't make it very smooth like a paste. Grind it slightly coarse like chutney consistency.
• Transfer to a bowl and set aside.
• To a tadka pan heat oil - add mustard seeds, let it start spluttering then add split urad dal let it become golden then add curry leaves let it splutter.
• Add tadka to chutney.
• Mix well.

Video

Notes

• Adjust red chillies according to your spice level. This is not too spicy as I have added kashmiri red chillies.
• You can use small onions too.
• You can use gingelly oil for tempering or replace with normal cooking oil.

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How to make onion chutney

1.To a pan heat oil – add onion and red chillies. You can add small onion too check variations for measure.

2.Saute in low flame.Pin

3.Saute until golden.Pin

5.Switch off. set aside to cool down completely.Pin

6.Transfer to a mixer jar. Add tamarind,required salt and little water.Pin

7.Grind it slightly coarse as shown.Pin

8.Don’t make it very smooth like a paste. Grind it slightly coarse like chutney consistency.Pin

9.Transfer to a bowl and set aside.Pin

10.To a tadka pan heat oil – add mustard seeds, let it start spluttering then add split urad dal let it become golden then add curry leaves let it splutter.Pin

11.Add tadka to chutney.Pin

12.Mix well.Onion chutney is ready.Pin

Expert Tips

• Adjust red chillies according to your spice level. This is not too spicy as I have added kashmiri red chillies.
• You can use small onions too.
• You can use gingelly oil for tempering or replace with normal cooking oil.

Variations

• You can use regular red chillies or kashmiri red chillies too.
• You can add half carrot saute it seperately then add it while grinding with onions.
• If you prefer you can add 1 tsp chana dal and 1 tsp peanuts along with red chillies and onion while sauteing. It gives a differnt flavour and gives quantity too.
• You can also add a pinch of jaggery while grinding if you like.

FAQs

1.What is onion chutney?

Onion chutney is made using big onion as main ingredient along with red chillies, tamarind, sat and water and finally a simple tadka is made using oil, mustard seeds, urad dal and curry leaves.

2.How to make onion chutney?

First saute red chillies and onion in oil, saute until slightly golden. Cool down then grind it along with tamarind, required salt and water. Finally prepare a simple tadka by heating oil then adding mustard seeds, urad dal and curry leaves. Add this tadka to chutney and onion chutney is ready.

3.How long will onion chutney last?

As it is a no coconut no tomato chutney it can last upto 2 days in room temperature and for about a week if refrigetated.

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