Onion chutney recipe. This is a spicy, tangy chutney is made with a combination of regular red onions & sambar onions (shallots).
As a result it tastes lip smacking good when served with idlis, dosas or kuzhi paniyarams. This chutney is vegan & gluten free too.
This is also my go-to chutney recipe whenever I do not happen to have any coconut or tomatoes at home.
As it uses just onions, it is easy to make and pack them with idlis, whenever we travel long distances.
As this chutney does not have coconut, its diabetic friendly and doesn’t spoil quickly as well unlike the other chutney recipes.
I use both regular onion and sambar onion to make this chutney as I love the sweetness, the chinna vengayam gives.
If you not happen to like garlic but still wish to enjoy the red chutney with your idli or dosa, this chutney will be the perfect accompaniment for you.
My boys love eating this onion chutney with chettinad kuzhi paniyarams.
NOTES:
I use both the regular onion and the sambar onion to make this chutney.
By nature sambar onion gives out a sweet taste so when we add regular onion it balances the taste of the chutney with its pungent, sharp taste.
If you do not wish to add both the onion, use any one.
Usually Nallennai (sesame oil) is used to make this chutney, but if you do not happen to have, use any vegetable oil.
Adjust the quantity of the red chilies according to the spice level you prefer.
Check out these chutney recipes to serve with idli or dosa,
Onion Chutney Recipe details below:
Recipe
Onion Chutney
Ingredients
- Onion – 1
- Sambar Onion / Chinna Vengayam / Shallots – 15
- Tamarind – 1 gooseberry size
- Whole dry red chilies – 5 to 7
- Urad Dal – 1 tbsp
- Mustard seeds – ½ tsp
- Salt – to taste
- Sesame oil – 3 tsp
Instructions
Preparation:
- Slice the onions and keep aside.
- Soak the sambar onion in warm water for 10 mins to remove the skin easily. Chop them and keep aside.
Make the onion chutney:
- Heat a pan with 2 teaspoon oil.
- Add urad dal seeds and sauté till it becomes golden in color.
- Add whole dry red chilies and sauté over low flame till they become roasted as well.
- Add chopped onion, sambar onion, tamarind and sauté till the onions become deep pink and they shrink well in size. Take off fire and let it cool.
- Transfer this mixture to a mixie jar, add salt and grind to a smooth paste adding little water, if needed.
- Once again heat the same pan with remaining 1 teaspoon oil.
- Add mustard seeds and let it crackle.
- Transfer the ground chutney to the pan.
- Mix well and cook over low flame for 2-3 mins or till the chutney becomes thick and raw smell disappears.
- Transfer to a serving bowl
- Serve this onion chutney with idli, dosa or paniyarams.
Smitha
This chutney was so easy to make. It tasted really good and is healthy too! Thanks for the recipe.
Radhika
Welcome Smitha, Glad that you liked it.
Anonymous
This chutney turned out excellent that my kiddo applies it on even bread and eats it.Thanks for the wonderful recipe. Could you please more chutney recipes if possible. - Revathy.
sunil kumar subramanian
Very tasty and easy to prepare, thank you for the simple instructions 🙂
sunil kumar subramanian
Very tasty and easy to prepare, thank you!
Kavitha @ Foodomania
Absolutely yum!! 😀 Love onion chutney!
sushma Mallya
good recipe,looks good and will surely try it
Roshni
yumm chutney gal.. with chutney like this, idli dosa and all will disappear off the plate
Divya Shivaraman
ah super good friend for dosa or idlis
sangeetha pn
chutney no doubt looks splendid, what is attracting me more is the paniyarams on side in the pics 🙂
anusha praveen
i prefer eating this chutney with idlies. Looks fiery
Ruxana Gafoor
awesome chutney