As part of the recent change in my food habits, I have started eating stuff other than rice. While I am still primarily a rice eater, the quantity has reduced and I am now avoiding it, especially at night, and looking at other food options. Many days I have a sandwich or dosa or ragi rotti (South Indian style). All these need an accompaniment to make the meal complete and yummy. Usually, people make coconut chutney as an accompaniment. Strangely, even though I am a South Indian, I do not like coconut and hence don’t have it ready on hand many times. Also, initially, when I was following the prescribed diet, I was avoiding coconut. While racking my brain and delving deep into my limited memory of recipes, I remembered the onion chutney that I used to relish. It was an added bonus that I ALWAYS have onions on hand – that meant I could make this chutney at the last minute too as it takes only about 15 minutes to make.
I recently made a batch and shared it with a couple of friends and they polished it off in no time as it was yummy. So, charged up with their positive feedback, here is my humble first attempt at a recipe blog.
Kickass Tangy Onion Chutney Recipe
Ingredients Needed To Make The Chutney
- Medium sized Onions : 2 No.s (the darker/red the onions are, the better the flavour of the chutney!)
- Sunflower Oil : 2 tablespoons
- Channa Dal : 1 tablespoon
- Urad Dal : 1 tablespoon
- Red Chillies : 4 No.s (you can add 1-2 extra if you want the chutney spicier)
- Tamarind : 1 small ball
- Jaggery : 1 tablespoon
- Salt as per taste
Ingredients Needed For Tempering
- Sunflower Oil : 1 teaspoon
- Mustard Seeds : 1 teaspoon
- Curry Leaves : 1 sprig
- Urad Dal : 1 teaspoon
- Red Chilli : 1 No.
- Hing (Asafoetida) : 1 pinch
Method To Make The Chutney
- Roughly dice the onions and keep aside
- In a pan, heat the sunflower oil
- Once the oil is hot, add one tablespoon of channa dal and urad dal each
- Once slightly brown, add the red chillies and fry them till lightly browned
- Remove these from flame and keep aside
- In the same pan, add the diced onions and fry till golden brown
- Keep aside till these cool down
- Take a blender / mixer grinder and add the above fried ingredients
- De-seed the tamarind and add it along with the jaggery in to the mixer
- Add 100 ml of water, the required salt as per your taste and whisk all the ingredients till they blend well into a paste.
- Transfer the mix into a bowl or container
- Next, heat 1 tablespoon of Sunflower Oil in the pan
- Once it is heated, add in the Mustard Seeds
- Once the seeds splutter, add in the Red Chilli and fry till lightly browned
- Add in the Hing and curry leaves and fry for 25-30 seconds
- Turn off the flame, add the tempering to the chutney and mix well
The onion chutney is now ready and can be enjoyed with dosa, idli, or rotis. If you like an Indian twist to your sandwich, you can use it as a spread too. This chutney can also be mixed with plain rice, a little bit of Gingelly Oil, and enjoyed as flavored rice.
You can adjust the quantity of red chillies and tamarind as per your taste preference for spice and tanginess respectively.
The onion chutney can be stored in an air-tight container and kept in the fridge for 2-3 days.
Do try this chutney and let me know how you liked it! And do leave a comment on how you liked my very first recipe blog too!