Chutneys are a common fare in South Indian households. Most of the times I make the red coconut chutney or white coconut chutney because its easy and quick with no sautéing! But I love this onion chutney more, than the usual coconut chutneys. At times, I cook another version of onion chutney which I will post sometime later.
I love to make this chutney bit coarse so there are still bits of onion here and there. Also I like my chutney on the spicier side, so adjust the amount of chillies according to your taste. Drizzle some more gingelly oil over the chutney and enjoy with hot idli or roast dosa. This onion chutney goes well even with chapathi and poori.
ONION CHUTNEY RECIPE
Onion - 3 big, sliced
Whole dry red chillies - 6 to 7
Tamarind paste - 1 tsp
Gingelly oil - 1 tbsp
Salt - to taste
Gingelly oil - 1 tsp
Mustard - 1/2 tsp
Curry leaves - few
1. Heat oil and add dry red chillies. Fry for a minute and set aside.
2. In the remaining oil, add the sliced onions and fry till the onions become soft. Allow the onions to cool.
3. Grind together red chillies, onion, tamarind and salt to a slight coarse paste.
4. In a small tadka pan, heat oil and add mustard seeds. When it pops, add the curry leaves and pour over the chutney.
Serve with idli or dosa.
1. Instead of dry red chillies, you can use red chilly powder.
2. You may substitute gingelly oil with normal cooking oil.
3. Adjust spice level according to your taste.