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Onion chutney recipe | How to make Vengaya chutney

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onion-chutney-side-dish
Onion Chutney recipe comes to rescue when there is no tomato or coconut in stock. My mom makes often, MIL too makes the same way. Very simple yet spicy and flavourful. Using small onion (chinna vengayam) is best for this chutney. Top with sesame oil and serve as side dish for idli or any dosa. So here you go for chutney recipe…😎

Onion-chutney-recipe

Onion chutney (Vengaya chutney) recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast (Side dish)
Prep Time: 5 mins    |  Cook time: 10 mins    |  Serves: 3

Ingredients

Small onion(shallots), Chopped – 3/4 cup

Red chillies – 5

Tamarind – 2 pinches

Salt – 3/4 tsp

To Temper

Oil – 2 tsp

Mustard – 3/4 tsp

Urad dal – 1 tsp

Curry leaves – 1 sprig

Method

  1. In a kadai add a tsp of oil fry red chillies and add peeled chopped small onion and fry until golden spots appear here and there. Cool down and grind with little water,tamarind and salt. Onion chutney recipe step 1
  2. Heat oil in kadai and temper with the items given under ‘To temper’ table and pour the ground mix with little more water. (1/8 cup) Immediately switch off the stove and give a stir. ( you can skip this boiling step too. Just grind and add the tadka to it and mix)Onion chutney recipe step 2

Notes
    • To avoid bitterness, the tamarind and spice must be balanced. 
    • You can first grind red chillies and then add onion to grind it coarsely. This will avoid bitter taste if at all you have that problem. 
    • If you want you can add 2 tblsp of coconut along with this.
    • If you want, you can just fry the onion and add red chilli powder instead using the whole ones. This will give a bright red chutney. But tastes different 
    • The colour of mine is deep brown as I have fried my chillies dark and even fried onions until its golden. I used food processor for grinding.

Serve with idli or best with godhuma dosai or else like me Nei podi dosai. Tastes heaven!

podi-dosai-onion-chutney

Reader Interactions

Comments

  82. Had been to ur site quite recently and have tried a couple of recipes. Very good site with detailed steps and accompanying photographs which compel one to try the recipes immediately ;). btw, how do u get this brownish color for the chutney? I tried the same and ended up with a pinkish color.

    Reply

  84. Hi, thanks for your compliments 🙂
    If you see my chillies, its fried until smoky deep red or almost black. So it brings that brown colour. The colour depends how you roast the chilli and how you grind. I used my blender,it will not grind it smooth like our mixie… it could also be a reason.

    Reply

  92. Thanks for ur recipes,i made this delicious chutney for idli,ur easy version of Fried Rice,Kadai paneer for naan for my son's bday party and bread pizza as an appetizer my Party was a total hit all enjoyed the dinner.
    Wonderful blog,Thanks again.

    Reply

  94. i am going to prepare instant Ragi Dosa (your version) and this yummy onion chutney for dinner today. Really you saved my time.I always go for instant version. very very simple yet tasty recipe. thanks dear.

    Reply

  114. Breakfast menu today: masala dosa and onion chutney from raks kitchen 🙂 my family has not woken up yet but I know the breakfast is perfect.. 🙂 thank you for the recipe.

    Reply

  124. Mam, how long this chutney can be stored in fridge ? Shall I store this for one week ? I prepared this chutney.. very tasty .. thanks mam 🙂

    Reply

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