Spicy Onion Chutney | Vengaya Chutney
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.
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.
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