Onion chutney recipe comes to rescue when there is no tomato or coconut in stock. Especially perfect to go with Idli, dosa and other breakfast recipes.
❤ Why I love this
To begin with, I can double ensure this works best as my mom makes often, MIL too makes the same way. Very simple yet spicy as well as flavorful. Using small onion (chinna vengayam) is perfect for this chutney for delicious results. Also, top with sesame oil as we south Indians do and serve as side dish for idli or any dosa.
Besides, the highlight of the recipe is deep roasted red chilli, which gives distinct and smoky flavor. In other words, my she says karuga varutha vara milagai, is the reason for it's unique color too.
It also gives depth for the chutney's taste apart from the onion we use. No dals are in this particular recipe like you see mostly chana dal or urad dal or even roasted gram dal in most of my chutney recipes.
This ensures onion's flavor the fullest as well as this texture that never matches any other. In addition, Tamarind gives a nice twist and helps balancing the chilli's heat.
💭 Top tip
- To avoid bitterness, the tamarind and salt must be balanced. You can add a pinch of jaggery.
- You can first grind red chillies and then add onion to grind it coarsely. This gives best color as we are grinding red chilli finely and give a texture to the chutney.
Can I use regular large onion for this recipe?
Definitely yes. I recommend small onions as it gives best flavor. If you don't have you can sure swap it.
Why my chutney is different in color than yours which is brownish?
Couple of reasons, the level until which we roast deep brown in color. My chillis are regular ones, if you use chillis like byadgi or Kashmiri red chilli, then the colour may be on reddish side.
Can we use blender or mixie?
What I mean blender is the western type like Bosch etc. Mixie is Indian brand we use mainly in Indian kitchen. In this particular recipe, I use my Bosch food processor (blender) as my mixie was spoilt.
Usually my mixie is Preethi or Panasonic.
📖 Variations
- If you want you can add 2 tblsp of coconut along with this.
- 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 from this.
How to make onion chutney to store for 15 days?
After tempering, add the ground chutney to the oil and add some 2 tablespoon of sesame oil and saute until oil oozes out. Oil should float on top. Cool this down and transfer to a clean container. Handle carefully with dry spoon, take out only required portion and keep it back in fridge.
📝 Related posts
Goes well with
Recipe card
Onion chutney recipe
Ingredients
- ¾ cup Small onion shallots, Chopped
- 5 Red chillies
- 2 Pinches Tamarind
- Salt
To Temper
- 2 teaspoon Oil - 2 tsp
- ½ teaspoon Mustard - ¾ tsp
- 1 teaspoon Urad dal - 1 tsp
- 8 Curry leaves
Instructions
- In a kadai add a teaspoon of oil fry red chillis 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.
- Heat oil in kadai and temper with the items given under ‘To temper’ table and pour the ground mix with little more water. (⅛ 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)
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.
📸 Stepwise photos
1. In a kadai add a teaspoon of oil fry red chillis and add peeled chopped small onion and fry until golden spots appear here and there. After that, cool down, grind with little water, tamarind and salt.
2. Then, heat oil in kadai and temper with the items given under ‘To temper’ table and pour the ground mix with little more water. (⅛ cup) As soon as you do it, 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)
Serve with Rava idli or best with godhuma dosai or else like me Nei podi dosai. Tastes heaven!
Sowmya Sundararajan
My Mom makes this too. I love it Raji. Good job
Sudha Sabarish
I also did the same thing today but your's is different.Mine can be stored in fridge for a 15 dayss also.Need to try your version.
Nisha
Perfect clicks and i'm drooling
Sowmya D.S.L
I love onion tomato chutney.. Never tried onion chutney. thanks for recipe.. I ll try it definetely 🙂
prathibha Garre
tastes yu m.nice pics
Nagalakshmi V
simple and lovely!
Jeyashrisuresh
Best one to pair with idli | dosa , and super easy to make also.
Meena Selvakumaran
Love the clicks.So inviting.
APARNARAJESHKUMAR
best one ! the side dosai is podi dosai right 🙂 what a combo !
யமுனா
superb.. the best thing about your posts is makes me hungry everytime even though my stomach is full. kudos Raji 🙂
Kaveri Venkatesh
Onion chutney is my favorite...Love your version...looks yum
Abirami Ganesh
lovely...
Abirami Ganesh
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sree lakshmi
Its good u can add ginger & cummin it tastes good 🙂
Valarmathi Sanjeev
Chutney looks so yumm. Beautiful click 🙂
Priya
Excellent side dish for both idlis and dosas,mouthwatering here.
Srimathi
We can never have shortage of chutneys. I love trying new ones. Will keep this one in mind for the next dose session.
visali dev
i'm gonna try it tonight with hot idlys'....... 🙂
Suja Manoj
Drool worthy chutney,simple and yummy
Vanamala Hebbar
My friend makes this almost similar chutney.. nice and lovely pics
divya
looks so tempting and yummy dear..will try soon..lovely clicks..
Uma Ramanujam
It is exactly the way my MIL makes it. but we call that as erra mirram with little bit thick consistency.
Veena Theagarajan
looks so yummy.. My MIL makes it too..
http://great-secret-of-life.blogspot.com
Laavanya
That is one good looking chutney! Onion chutney is so tasty... I like the sweetness it has.
Janani
My favourite chutney goes so well with adai.My family faviurite one nice click raji.
Madhavi
Love your recipes...this chutney looks super!!!
http://vegetarianmedley.blogspot.com/
Anonymous
I live onion chutney and cant agree more the best combination of idlis and dosas anytime!
Sangeetha
love onion chutney that too with small or sambar onions, your crispy dosa n chutney tempting me more 🙂
Nagashree
This is my MIL's signature recipe. Yours looks delicious especially with the paper crispy dosa.
Apu
Delicious!! I made a similar recipe the other day to go with dosa - perfect combo!!
Kadhyaa
loved your version of chutney. we always make it with coconut and add the other ingredients
Sushma Madhuchandra
simple & tasty!
Chaitra Dev
Simple and easy to prepare recipe. I wish this dosa had Onion chutney to eat. My dosa tastes bland now.
Nice pics..
Do visit
http://aathidhyam.blogspot.in/
runnergirlinthekitchen.blogspot.com
Simply Delicious!
Priti S
Simple and yum ...love this one
ramya soter
simply yummy....
Sharmilee! :)
Love the pics....amma makes it the same way too, love this chutney with hot idlis
Sanoli Ghosh
Onion chutney looks irresistible one.
today's recipe:
http://sanolisrecipies.blogspot.in/2013/01/sojne-phuler-torkari-drumstick-blossoms.html
Jayanthi Karthikeyan
Delicious side dish for Dosa and idli.
Amina
delicious and flavourful chutney... Mom too makes it the same way.. 🙂
Anu
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.
RAKS KITCHEN
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.
Anu
Thanks for the pointers. Will keep them in mind next time.
Jeba Jenifer
superb recipe.. thanks raks..
Suchitra Menon
Just made this delightful chutney..my family polished it off the bowl..thank you 🙂
infant earning
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.
mala
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.
n.vinutha Rani
hi sudha
Let me know about your recipe dear which can be stored in fridge for a 15days coz i am working so it be
easy to me
Lakshmi Canteen @ Koppa
Tried this and turned out very good. Thanks for the recipe 🙂
Kavitha Manoj
hi
i prepared it today.. it tastes just yum..
kavitha
NewsOnNews
My mom used to make this when I was young. The taste still lingers in my heart. Going to prepare it now for the first time. Thanks for the post!
shanmugaselvi mani
it is very simple prepared recipe. so i will prepared today. thanks.
shanmugaselvi mani
it prepared very simple. So i will prepare for today. thanks!
nithya m
i like it very much it is very easy recipe
Mohana Priya
hai... i m following ur blog for past few months... i loved it... nice blog... thank u...
Mohana Priya
i tried it... it tastes good..
Rohini
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.
Archana
Hi, Can I use regular onions instead of shallots?
Raks anand
Sure, but only shallots will be more tasty.
nivchek
What is a pinch of tamarind? I have a lump of seedy pulp.
Raks anand
Pinch with the tip of your two fingers and use. Say a peanut size
renuka
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 🙂
Raks anand
It will keep good only for a day or maximum two days. 🙂
mythili grace
It sounds yummy, I'm going to try this recipe now for dinner with dosa. Thanks for your recipe.
Essesvi
For storing in fridge for 10 to 15 days don't add water to the chutney while grinding.