South Indian Onion Chutney Recipes

ONION CHUTNEY RECIPE

Steps:

• Heat oil in a pan. Lower the heat and add chana dal and urad dal.
• Fry stirring regularly until the lentils turn golden. Take care that you do not burn them.
• Then add the kashmiri red chilies. Fry for some seconds until you see the chilies change color and become aromatic.
• Fry on a low heat, so that the chilies do not get burnt. Kashmiri red chilies give a nice color and also do not make the chutney spicy.
• Then add the chopped onions and chopped garlic.
• Mix the onions and begin to saute on a low to medium heat. Keep on stirring onions while sauteing them.
• Saute until the onions turn a light golden. Switch off the heat and let the onions become warm or cool at room temperature.
• Transfer the entire onion mixture in a small blender or mixer-grinder. Add tamarind and salt as per taste.
• Add water and blend to a smooth paste. Set aside.
• Heat in the same pan or a tadka pan. Keep the heat to a low. Add mustard seeds and let them crackle.
• Once the mustard seeds crackle, add a pinch of asafoetida (hing) and curry leaves.
• Fry for a few seconds until the curry leaves become crisp.
• Keep the heat to a low or sim and now add the ground onion chutney.
• Mix the chutney thoroughly with the tempered ingredients.
• Add water. You can make this chutney slightly thick or of medium consistency by adding less or more water.
• Mix very well and then switch off the heat.
• Serve onion chutney with dosa, idli or uttapam.
• Serve this tasty onion chutney with snacks like idli, dosa, rava dosa or uttapam. You can also eat it as a dip with various pakoda varieties like onion pakoda, potato pakora or paneer pakoda.
• I also like to have it with toasted bread. I spread some onion chutney on the bread and enjoy it.
• Store any leftovers in a covered container for 1 to 2 days. I would not suggest to make ahead a large batch of this onion chutney. Simply make the quantity you need.

SOUTH INDIAN ONION CHUTNEY RECIPE

Steps:

• To begin making the South Indian Onion Chutney recipe, firstly slice onions into medium pieces and keep aside. Heat a teaspoon of oil in a pan, add cumin seeds, dry red chilies and sauté for a few seconds.
• Add urad dal, saute and let it turn golden yellow. Transfer this into a small dish and let it cool.
• In the same pan, add a teaspoon of oil, add the chopped onion pieces and saute well for 4 to 5 minutes, until the raw odour of onion disappears. Turn off the heat and cool.
• Grind the urad dal, cumin seeds and red chillis to a coarse powder in a grinder. Add to this, the fried onions, salt, tamarind and jaggery.
• Grind to make a paste. Add a little water (2-3 tablespoons) for a thinner consistency. Do not add more water as it may turn out to be runny.
• For seasoning, heat oil in a pan, add the mustard seeds and let them splutter.
• Add the curry leaves and turn off the heat. Pour this seasoning over the chutney. Mix and savour this chutney with idlis or dosa's.

SOUTH INDIAN ONION CHUTNEY

Steps:

• In a small pan, heat the oil.
• Add the urad dal, red chillies and asafetida. Fry until urad dal changes color slightly. Don't let it burn.
• In a bowl, combine coconut, onion, tamarind paste and salt.
• Add the red chilli mixture to the rest of the ingredients.
• Grind until smooth adding as little water as possible (a traditional Indian mixer is better at this than a blender or food processor).
• If desired, you may add tempering.
• Tempering - In a small pan, heat oil then add black mustard seeds, curry leaves and red chillies. When mustard seeds splutter, add to the chutney and mix well.
• Depending upon what kind of onion you use, the smell of raw onions may be overpowering. If that is the case, after tempering, heat 1 tsp oil in a pan and fry the chutney for about 10 min until all the raw smell is gone.