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Onion Chutney

An easy chutney made using regular & sambar onions to serve with idli and dosa.
Prep Time 15 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine South Indian
Servings 4


  • 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 – 1/2 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.
Keyword chutney