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    You are here: Home / Recent Posts / Onion Chutney | Vengaya Chutney

    Onion Chutney | Vengaya Chutney

    Last Updated On: Sep 27, 2023 by Sharmilee J

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    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 flavors. It is a great alternate to the regular chutneys we make. Now let us get on to learn this easy Onion Chutney Recipe with step by step pictures and video.

    onion chutney in a bowl with idli on the plate

    Onion Chutney and Garlic chutney are my favorite 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. This goes well with almost every tiffin item like upma, pongal, idli, dosa and even chapathi. Do try and enjoy!

    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 and its our family favorite too. There is a perfect balance of heat from red chillies, a mild sweetness from sauteed 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 popular south indian chutneys next to coconut and tomato chutney. The color of the 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 chilli too.

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

    a close up picture of onion chutney

    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.
    a display of onion chutney ingredients

    If you have any more questions about this onion chutney do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this onion chutney recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Onion 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.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Servings2
    AuthorSharmilee J

    Ingredients

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

    To temper

    • 2 teaspoon oil preferably gingelly oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon split urad dal
    • 1/4 teaspoon 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. Enjoy Onion Chutney!

    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.
    Nutrition Facts
    Onion Chutney
    Amount Per Serving (75 g)
    Calories 151 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Trans Fat 0.03g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 4g
    Sodium 52mg2%
    Potassium 473mg14%
    Carbohydrates 21g7%
    Fiber 4g17%
    Sugar 10g11%
    Protein 4g8%
    Vitamin A 1239IU25%
    Vitamin C 338mg410%
    Calcium 85mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    How to make Onion Chutney

    1. To a pan add 2 medium sized onion, 4-6 kashmiri red chillies.
    add onion and red chillies to a fry pan

    2.Saute in low flame.

    saute in low flame

    3.Saute until golden.

    saute until golden

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

    switch off

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

    cool down add to mixer along with salt and water

    7.Grind it slightly coarse as shown.

    add water grind to a coarse paste

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

    grind it slightly coarse

    9.Transfer to a bowl and set aside.

    transfer the chutney to a bowl

    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.

    temper the tadka items

    11.Add tadka to chutney.

    add tadka to chutney

    12.Mix well. Onion chutney is ready.

    mix well chutney ready

    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.
    • The color of the chutney depends on the chilli variety you use. If you use regular red chillies the color will be brownish and not reddish as shown here but still the taste will be the same.

    Variations

    • You can use regular red chillies or kashmiri red chillies too.
    • You can add 2 garlic cloves along with onion while sauteeing.
    • You can add half carrot saute it separately then add it while grinding with onions.
    • If you prefer you can add 1 teaspoon chana dal and 1 teaspoon 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 refrigerated.

    onion chutney in a bowl with idli on the plate

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    Filed Under: Chutneys, Dips and Chutneys, For Idli, Dosa, RandomPosts, Recent Posts, Sharmis Passions

    Reader Interactions

    Comments

    1. AparnaRajeshkumar

      May 30, 2013 at 10:39 am

      i can live with this for ever ! eSP with thachi mammu 🙂 OMG !

      Reply
    2. Vijayalakshmi Dharmaraj

      May 30, 2013 at 11:05 am

      OMG!! tempting chutney.. Surely i can too live with this for long time…:)

      Reply
    3. Premas Culinary

      May 30, 2013 at 12:25 pm

      Delicious chutney,yum…

      Reply
    4. Hamaree Rasoi

      May 30, 2013 at 5:54 pm

      Delicious and vibrant looking chutney.
      deepa

      Reply
    5. Pavithra unni

      May 30, 2013 at 7:33 pm

      How u manage to make that mullapooo idli? Great blog and tasty recipes.

      Reply
    6. Veena Theagarajan

      May 30, 2013 at 8:27 pm

      so yummy.. All Small onions!

      Reply
    7. Sangeetha M

      May 30, 2013 at 8:50 pm

      simple yet delicious chutney, i make it often…inviting platter!

      Reply
    8. Akila

      May 31, 2013 at 2:08 am

      Yummy chutney

      Reply
    9. Shree

      May 31, 2013 at 3:48 am

      my mom makes tis frequently ! great pics !

      Reply
    10. Wer SAHM

      May 31, 2013 at 8:05 am

      delicious and tasty spicy chutney…idli looks too soft

      Reply
    11. Rashida Shaikh

      May 31, 2013 at 8:34 am

      Your pics always makes me wow and so the chutney.

      Reply
    12. Usha

      May 31, 2013 at 11:29 am

      Yum and inviting chutney 🙂

      Reply
    13. Saranya Balaji

      May 31, 2013 at 11:32 am

      simple yet delicious chutney…my all time fav too…

      Reply
    14. reena jain

      May 31, 2013 at 1:42 pm

      hi …
      i love all your recipes thanks you so much for posting.. planning to make this to take friends place..
      can i make this ahead one day and serve next day??

      Reply
      • SHARMILEE J

        June 02, 2013 at 9:20 am

        Yes you can make it one day ahead, it will keep well in room temperature itself.

        Reply
    15. Gayathri Ramanan

      June 01, 2013 at 4:04 am

      yummy chutney..love to eat with hot idlies..

      Reply
    16. Ayisha

      June 05, 2013 at 4:23 pm

      This is such a beautiful site; it's clear, captivating and so wonderfully presented. Thank you for creating and sharing with us your impressive site 🙂

      Reply
    17. Jeya

      June 07, 2013 at 4:39 pm

      you have got an awesome blog……. vry impressive Sharmi!!

      Reply
    18. Ganesh Kumar

      July 18, 2013 at 5:47 am

      awesome nice 2 eat! !!!!!!! yummy

      Reply
    19. Ganesh Kumar

      July 18, 2013 at 5:48 am

      wow!!! superb

      Reply
    20. ponmozhi

      July 29, 2013 at 7:44 am

      I like dis chutney very much!!

      Reply
    21. Ramesh Kumar

      October 15, 2013 at 1:36 pm

      Hi Sharmilee,
      I am new to cooking and eager to try this chutney. I have a doubt regarding the tamarind. Is it ok to add readymade tamarind paste such as Mother's tamarind paste. Or should I soak the tamarind in water and then add the extract/ water?

      Reply
      • SHARMILEE J

        October 15, 2013 at 2:05 pm

        I havent used readymade tamarind paste so not sure whether it will be ok to add in chutneys….

        Reply
    22. Manibharathi M Kumar

      April 20, 2014 at 5:41 pm

      Hey akka,
      I had north Indian guests today.
      I made this chutney for dosai.
      It was a hit.
      Thanks
      All credits to you 🙂

      Reply
    23. Sandhya J

      April 28, 2016 at 5:14 pm

      Hi do we need to use small onions only or normal onions are ok?

      Reply
      • SHARMILEE J

        May 18, 2016 at 12:33 am

        Small onion gives more taste but you can replace with big onion too

        Reply
    3.86 from 7 votes (7 ratings without comment)

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