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.
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:
- 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
- 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 tsp 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 tsp 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.