Onion chutney is a quick and spicy side dish for Idli and Dosa. It is easy to make in 30 minutes and stays good for up to a week in the refrigerator.
How to make onion chutney?
One chutney is made by two ways, one is grinding the onions without cooking, and the other one is cooking the onion until soft before grinding.
Traditional this chutney is made with small onions, but I used large yellow onion in this recipe. This chutney tastes mildly sweet and spicy with a nutty flavor from urad dal.
The best part in this chutney is it stays good for up to 2 days at a room temperature and a week in the refrigerator. So this onion chutney is an excellent recipe for traveling and picnics.
My mom usually makes this onion chutney and pack it in an air-tight container for picnics.
Smart Cooking Tips:
- Roast urad dal in a medium flame to avoid burning. Urad dal tends to get burn faster compared to other lentils; it will take 2 – 3 minutes to roast. At the same time make sure to roast until the color changes into golden brown. If it is raw, then the chutney won’t last for a long time.
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Store chutney in a clean and dry airtight container, also use a dry spoon to take the onion chutney from a container. This helps to keep the chutney fresh without getting spoil.
3. I used tamarind concentrate in this recipe; you can also use raw tamarind.
- Avoid adding more water while grinding the onions. Use less amount of water to grind and make sure to cook the grounded onion mixture in oil until it becomes thick and the color changes slightly.
A quick and easy meals idea:
Onion chutney is a tasty side that goes well with Idli, Dosa, and Rice. As I said before, it stays good for up to a week in the refrigerator. You can easily make this chutney in bulk and store it in a refrigerator.
Whenever you don’t have the time or tired to cook, just pull out this chutney from the refrigerator and lightly warm it up in a microwave oven for 10 – 20 seconds before serving.
Serve this chutney with Instant rava dosa or Instant wheat dosa or Instant Oats dosa is a quick and easy meal idea. It even goes well with white rice.
Onion chutney is a quick and spicy side dish for Idli and Dosa. It is easy to make in 30 minutes and stays good for up to a week in the refrigerator.
- 3 cup ONION CHOPPED
- 0.50 cup URAD DAL
- 4 no RED CHILIES
- 0.50 tsp TAMARIND
- 6 tbsp OIL
- 1 tsp SALT
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Chop the onions roughly. In a pan heat a tbsp of oil in a medium flame and add urad dal. Roast it until the color changes into golden brown and transfer it to a bowl and allow it to cool.
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In the same pan add dry red chilies and roast until the nice aroma comes out (add red chilies according to your taste). Transfer it to a bowl.
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In the same pan heat 2 tbsp of oil and add chopped onion and cook until the color changes into golden brown. Allow it to cool.
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Grind urad dal and red chilies together first to a coarse powder then add onion, tamarind, salt and grind it to a smooth paste.
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In the same pan heat 3 tbsp oil, add mustard seeds and allow it splutter. Add asafoetida and mix well in the oil. Add curry leaves, grounded onion mixture and cook it over a medium flame without burning until it becomes thick and the color changes slightly dark. If it is sticking to the bottom of a pan, drizzle little amount of oil and mix well.
How to serve Onion Chutney?
Serve this Chutney with Idli, dosa or rice.