New Delhi: If there is one thing that enhances mealtimes, it is chutneys! The vibrant flavours of chutney pair perfectly with food, elevating it to another level. These chutneys taste excellent with a variety of Indian dishes, but their pairing with South Indian food is truly remarkable. Chutneys are an integral part of South Indian cuisine, and people relish them with dosas, idlis, or uttapams.
While there are numerous types of chutneys available today, one South Indian chutney that is gaining widespread popularity is onion chutney. South Indian onion chutney, also known as vengaya chutney, is made with a blend of onions, chillies, herbs, and spices. Whether you are an experienced cook or just beginning to explore Indian cuisine, onion chutney is a must-try. Prepare this South Indian onion chutney recipe at home and fall in love with its simplicity!
Onion Chutney Recipe
Ingredients for Onion Chutney
- 1 cup chopped onions – 120 grams or 1 large onion
- ¼ to ½ teaspoon chopped garlic – or 1 to 2 small to medium garlic cloves
- 2 to 3 Kashmiri red chillies
- 2 teaspoons oil – sesame oil, sunflower oil, or peanut oil can be used
- 1 teaspoon chana dal – husked and split Bengal gram
- ½ teaspoon urad dal – split and husked black gram
- ¼ teaspoon tamarind – or a small piece of tamarind
- Salt as required
- ¼ cup water – or as needed, for blending or grinding
- ¼ to ⅓ cup water – to be added later, as required
- 2 teaspoons oil – sesame oil, sunflower oil, or peanut oil can be used
- ½ teaspoon mustard seeds
- 1 pinch asafoetida (hing) – optional
- 5 to 6 curry leaves
How to Make Onion Chutney
Frying Lentils and Red Chillies
- Heat oil in a pan and lower the heat. Add chana dal and urad dal.
- Fry them, stirring regularly, until the lentils turn golden. Be careful not to burn them.
- Add the Kashmiri red chillies and fry for a few seconds until they change colour and release a fragrant aroma.
Tip: Fry on a low heat to prevent the chillies from burning. Kashmiri red chillies impart a vibrant colour without making the chutney excessively spicy.
Sautéing Onions
- Add the chopped onions and garlic to the pan.
- Mix well and sauté over low to medium heat, stirring continuously.
- Cook until the onions turn light golden. Switch off the heat and allow the onions to cool to room temperature.
- Transfer the onion mixture to a small blender or mixer-grinder. Add tamarind and salt to taste.
- Add water and blend into a smooth paste. Set the paste aside.
Tempering Spices
- Heat oil in the same pan or a tadka pan, keeping the heat on low.
- Add mustard seeds and allow them to crackle.
- Once the mustard seeds crackle, add a pinch of asafoetida and the curry leaves.
- Fry for a few seconds until the curry leaves become crisp.
Making Onion Chutney
- Add the ground onion chutney to the pan with the tempered spices, keeping the heat low.
- Mix the chutney thoroughly with the tempered ingredients.
- Add water to achieve the desired consistency. The chutney can be slightly thick or of medium consistency depending on your preference.
- Mix well and switch off the heat.
Your South Indian-style onion chutney is ready! Serve it with dosas, idlis, or uttapams and enjoy its delicious flavours.
Discover the vibrant flavours of South Indian onion chutney, also known as vengaya chutney. This easy recipe combines onions, red chillies, and aromatic spices to create a delicious accompaniment for dosas, idlis, and more. Simple to make, it’s a must-try for Indian cuisine lovers! Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
