❤ 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.
- 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
Onion chutney recipe
- ¾ cup Small onion shallots, Chopped
- 5 Red chillies
- 2 Pinches Tamarind
- Salt as needed
- 2 teaspoon Oil - 2 tsp
- ½ teaspoon Mustard - ¾ tsp
- 1 teaspoon Urad dal - 1 tsp
- 8 Curry leaves
- 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)
- 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)