onion chutney recipe
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onion chutney recipe, vengaya chutney

A south indian style chutney recipe made using plain onions and spices to be eaten along with dosa or rice.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Chutneys
Cuisine: South Indian
Servings: 3
Calories: 410kcal
Author: Asiya

Ingredients

To make the chutney:

  • 2 tbsp oil
  • 10 dried red chillies
  • 5-6 garlic cloves
  • 3 medium size onions roughly chopped
  • 1/2 lemon sized tamarind pieces
  • salt to taste

To make the tempering/tadka:

  • 2 tbsp oil
  • 1/2 tsp cumin seeds/jeera
  • 1/2 tsp mustard seeds/raai
  • 1/2 tsp chana dal/bengal gram
  • 1/2 tsp urad dal/split black gram
  • 2 dried red chillies
  • 4-5 curry leaves

Instructions

To make the chutney:

  • In a pan, add oil and heat it.
  • Add dried red chillies, saute for few minutes on low flame.
  • Add garlic cloves, mix well and saute for few minutes.
  • Add the roughly chopped onions, keep sauteing and cook the onions until they turn soft.
  • Add salt as per taste.
  • Add the tamarind pieces into the onions, mix and cook them for 3-4 minutes on low flame.
  • Do not brown the onions completely.
  • Switch off the flame and cool it down.

Blending the chutney:

  • Add all the ingredients into a blending jar, blend the chutney finely.
  • Add salt if required as per taste or skip if the salt is perfect as it is already added while cooking the chutney ingredients.
  • Transfer the chutney into a bowl and give tadka to it as mentioned below.

Giving the tempering or the tadka:

  • Take a tadka pan, add oil and heat it.
  • Add cumin seeds, mustard seeds and let them crackle with a pop up sound.
  • Add chana dal, urad dal and stir well.
  • Add the dried red chillies, curry leaves and saute well.
  • Switch off the flame.
  • Add this tadka all over the chutney.
  • Serve the chutney with either rice or dosa.

Notes

1. This chutney can be served with rice and dal as well as a side dish to rice and dal.
2. If there is no curry or dal available then, simply mixing this chutney with steamed rice gives us an amazing taste.
3. Tamarind quantity can be increased or reduced according to the sourness preferred by each individual. Some prefer sour taste and some prefer less sour taste.
4. Adding too many onions and less spices makes the chutney sweet and one needs to balance the ratio of onions, tamarind and red chillies according to the quantity of onions added.

Nutrition

Calories: 410kcal