Learn how to make South Indian Style Spicy Onion Chutney recipe with detailed step by step pictures. Quick onion chutney recipe goes well with any South Indian breakfast.
Today's recipe is a very simple low calorie chutney using onions. Growing up, my amma always made spicy onion chutney to go with Pongal. And thats how I liked pongal. Not only does this chutney goes well with Pongal, it works as best side dish for idli/dosa or any South Indian breakfast dishes. Onions carry a natural sweetness especially when sauteed. So, I always add a little extra ed chillies to make it hot. Along with the red chillies, urad dal and chana dal add to the texture of this chutney. On the plus side, this chutney stays well in fridge for about a week and tastes fresh. As an addition, a few curry leaves add an extra taste to this chutney.
To Make Spicy Onion Chutney
📖 Recipe
Spicy Onion Chutney | Vengaya Chutney
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Chutney
- 1 cup Onion Chopped
- 1 tablespoon Urad Dal
- 1 tablespoon Chana Dal
- 5-6 Dried Red Chillies
- ½ teaspoon Oil
- Small Marble-Sized Ball Tamarind
- Salt as required
To Temper
- ½ teaspoon Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Jeera
- ¼ teaspoon Asafoetida
Instructions
- In a pan, heat ½ teaspoon of oil. Add mustard seeds & jeera and as they splutter, add urad dal, chana dal and dried red chillies. Fry until everything turns golden brown. Finally add asafoetida. Remove it onto a plate and let it cool. In the same pan, heat ½ teaspoon of oil. Add chopped onions, tamarind (missing in the picture below) and add salt required. Cook until translucent on low flame. Let it cool down.
- In a mixer jar, add the fried red chillies and dal mixture and grind until smooth. Add the fried onions and pulse the mixture until everything is blended. Scrape the sides and pulse for a couple more times. Remove it on to a bowl.
- Serve as a side dish for idli or dosa or pongal.
Notes
- The number of red chillies can be adjusted according to the taste preferences. As the chutney turns out slightly sweet, I add 5 -6 of the spicier version of chillies.
- The chutney stays good in the refrigerator for a week days when stored in air tight container.
- Tamarind gives a tangy punch to the chutney, if you don’t like the tanginess – can skip it.
- Pulsing the onions instead of running the mixer of high speed helps protect the texture of onions.
Spicy Onion Chutney | Vengaya Chutney Recipe with Step by Step Pictures
In a pan, heat ½ teaspoon of oil. Add mustard seeds & jeera and as they splutter, add urad dal, chana dal and dried red chillies. Fry until everything turns golden brown. Finally add asafoetida. Remove it onto a plate and let it cool. In the same pan, heat ½ teaspoon of oil. Add chopped onions, tamarind (missing in the picture below) and add salt required. Cook until translucent on low flame. Let it cool down.
In a mixer jar, add the fried red chillies and dal mixture and grind until smooth. Add the fried onions and pulse the mixture until everything is blended. Scrape the sides and pulse for a couple more times. Remove it on to a bowl.
Serve as a side dish for idli or dosa or pongal.
Recipe Notes
- The number of red chillies can be adjusted according to the taste preferences. As the chutney turns out slightly sweet, I add 5 -6 of the spicier version of chillies.
- The chutney stays good in the refrigerator for a week days when stored in air tight container.
- Tamarind gives a tangy punch to the chutney, if you don’t like the tanginess – can skip it.
- Pulsing the onions instead of running the mixer of high speed helps protect the texture of onions.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
Lynz Real Cooking
yumm! can I use this picture of yours dear CH to feature you on Friday?
CHCooks
Sure Lynn! 🙂 Any pic is okay with me.. but I would prefer a picture from this post - https://cookingfromheart.com/2015/12/15/dondakaya-pachadi-ivy-gourd-chutney-andhra-special-recipe/ if you are okay with it 🙂 The lighting was not so good with the onion chutney picture 🙂
But again, I am so grateful you chose to feature me and thanks for checking with me too.
Lynz Real Cooking
of course I will go see it dear! I will use whatever you like! thanks! 🙂
CHCooks
Awww you are so sweet! 🙂
Lynz Real Cooking
🙂
CHCooks
if I find something better, will send you across 🙂 *all this cos I am my worst critic* - thanks again!
Lynz Real Cooking
oh for sure! Whatever you like but that is a gorgeous photo!
CHCooks
🙂 🙂 Thank you Lynn. You are so kind.
Lynz Real Cooking
no problem xx
CHCooks
🙂
srividhya
Love this chutney. This how I make it too. Love dat bowl.. 😉
CHCooks
haha thanks Sri 🙂
Archana Radhakrishnan
Hi Ramya! I went thru the recipe steps thrice but i couldn’t figure out where exactly tamarind comes into the picture. Could you pls help me out here? Thanks!
chcooks
Hi Archana, tamarind should be added to the coarsely ground spice mixture or just before adding onions. I use half a tsp of tamarind pulp for easy grinding. Sorry for the confusion, I'll update the recipe to include the step 🙂 and thanks for highlighting it. Hope you enjoy the chutney!
Archana Radhakrishnan
Thank you <3
chcooks
🙂
Monkey Mind
I love this chutney! My amma used to make it on my demand every week. Sigh! I miss the taste. Loved it with dosas, adais and idlis 🙂
CHCooks
Yay! Same pinch MM 🙂 I love it when my amma makes it 🙂
MyCulinarySaga
I simply love this chutney 🙂
CHCooks
Yay me too! 😀
Chitra Jagadish
My favorite chutney -looks yummm Ch... 🙂 🙂
CHCooks
Thanks much Chitra 🙂
sweety
This chutney is among the few that I learnt first after marriage. ☺️ The first time I did it was horrible since I didn't fry till golden brown. Your chutney has a wonderful color that is making my mouth watery ?
CHCooks
Thanks a lot Sweety 🙂 I have made it quite horrible too. This chutney can be disastrous if the onions are slightly raw. We will only learn from our mistakes 🙂 So hugs!
anisnest
mouth watering ma... will make it this weekend..
CHCooks
Sure Ani 🙂 Thanks 🙂
Traditionally Modern Food
I like mild sweetness in onion- chutney.. I won't add channa Dal should try ur version sometime.. Yum
CHCooks
Thanks Vidya 🙂
Jo
Oh I wana try your version also Vidya.. The one without Chana dal.
CHCooks
🙂 Oh yeah, it would have more of onion flavor. Sometimes I do it for S as he dislikes Chana Dal.
Jo
Tried this.. Was yumm.. Thanks for the recipe 🙂
CHCooks
Thanks much for the feedback dear 🙂