Onion Chutney Recipe
Onion Chutney Recipe: As a passionate cook and food critic, I have a soft spot for onion chutney. The aroma of caramelized onions sautéed in oil, the perfect blend of spices and tanginess from the addition of tamarind and jaggery makes this chutney a unique condiment that elevates the taste of any dish. The texture is smooth with just the right amount of sweetness and tanginess, making it a perfect pairing for South Indian dishes like dosa and idli.
What is Onion Chutney?
Onion Chutney is a South Indian condiment made with caramelized onions, tamarind, jaggery, and spices. It is a versatile condiment that can be used as a dip for snacks, spread for sandwiches or a accompaniment for rice dishes. The ingredients used in the chutney vary from region to region, but the basic ingredients remain the same.
Variations of Onion Chutney
- Coconut Onion Chutney – A variation of the onion chutney where grated coconut is added to the chutney, giving it a creamy texture and a nutty flavor.
- Red Onion Chutney – A variation where red onions are used instead of regular onions, giving the chutney a sweeter taste and a deep red color.
- Garlic Onion Chutney – A variation where garlic is added to the chutney, giving it a strong and pungent flavor.
- Coriander Onion Chutney – A variation where coriander leaves are added to the chutney, giving it a fresh and herbal flavor.
Nutrition in Onion Chutney
Onion Chutney is low in calories and is a good source of fiber, vitamins, and minerals. Onions contain antioxidants that can help in reducing inflammation and improving heart health. Tamarind is rich in vitamin C and other essential nutrients that help in boosting immunity. Jaggery is a natural sweetener that provides energy and helps in digestion.
Step by Step Onion Chutney Recipe
Onion Chutney Recipe
Ingredients
- 1 Onions
- 2 cloves garlic
- 3 Kashmiri red chilli, dried
- 2 tsp oil
- 1 tsp chana dal / bengal gram
- ½ tsp urad dal
- ¼ tsp tamarind
- 1 tsp salt
- 1 cup water
For Tempering
- 2 tsp oil
- ½ tsp mustard seeds / rai
- 1 pinch Asafoetida / hing
- 5 curry leaves
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Wash and chop onion and garlic.
Cooking
- Heat oil in a Frying Pan over medium flame. After oil is medium hot, lower the flame and add chana dal and urad dal. Stirring continuously until the lentils turn golden. Do not burn them.
- Then add the kashmiri red chilies and fry them for some seconds over low flame until you see the chilies change color and become aromatic.
- Then add the chopped onions and garlic. Mix well and sauté on a low to medium heat. Keep on stirring onions and garlic while sautéing them.
- Saute until the onions become light golden. Switch off the flame and let the onions cool down.
- Transfer the mixture in a Stand Blender or Grinder. Now, add tamarind and salt. First add less quantity. You can always adjust afterwards.
- Add water and blend to a smooth paste. Set aside.
- Heat a Tempering Pan (Tadka Pan) over low flame. Add mustard seeds and let them crackle.
- Then, add a pinch of asafoetida (hing) and curry leaves. Fry until the curry leaves become crisp.
- Keep the heat to a low and now add the ground onion chutney. Mix the chutney thoroughly with the tempered ingredients.
- Add water. You can adjust the consistency to thick or medium-thin by adding less or more water. Mix very well and then switch off the heat.
- Serve Onion Chutney with any snack or south Indian dishes.
Equipment Used for This Recipe
Notes & Tips
- Storage: Store any leftovers in a covered container for 1 to 2 days. I would not suggest to make a large batch of this Onion Chutney. Make the required quantity at a time.
- Onions: This chutney can be made with different types of onions like red, white, yellow onions including shallots and pearl onions. However, scallions cannot be used for this recipe.
- Consistency: You can alter the consistency of the chutney as per your preference. For a thick chutney add less water and for a medium-thin chutney add more water. Be careful not to add too much water because the chutney will become thin and the flavors will become diluted.
- Spiciness: Choose red chillies which are low to medium spicy as I have used Kashmiri red chillies. Otherwise with too spicy red chillies, your Chutney will become too spicy to eat.
- Tamarind: You can use lemon juice in place of tamarind. However, the taste of Onion chutney will slightly differ.
- Oil: You can use sesame oil or sunflower oil or peanut oil for this Onion Chutney. I have used sesame oil.
- Add Ons: When the onions become light golden, add the roasted unsalted peanuts and sauté for a minute.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
FAQs – Onion Chutney Recipe
What is Onion Chutney?
Onion Chutney is a popular South Indian condiment made with caramelized onions, spices, and other ingredients, blended into a smooth paste. It is a staple condiment in many households, served with a variety of dishes such as dosa, idli, and vada. The chutney has a unique combination of sweet, sour, and spicy flavors, which make it a versatile accompaniment to many dishes.
What are the variations of Onion Chutney?
Onion Chutney can be made in different variations depending on the ingredients used. Some popular variations include:
- Coconut Onion Chutney – Made with a combination of caramelized onions, grated coconut, and spices
- Tomato Onion Chutney – Made with caramelized onions, tomatoes, and spices
- Tamarind Onion Chutney – Made with caramelized onions, tamarind, and spices
Is Onion Chutney spicy?
Onion Chutney can be made spicy or mild depending on the ingredients used and the personal preference of the cook. Some variations of Onion Chutney use red chili powder to add heat, while others use a milder spice blend.
Can Onion Chutney be made in advance?
Yes, Onion Chutney can be made in advance and stored in an airtight container in the refrigerator for up to a week. This makes it a convenient option for busy weekdays or when entertaining guests.
Can Onion Chutney be frozen?
Yes, Onion Chutney can be frozen for up to 3 months. Store it in an airtight container or freezer-safe bag and thaw in the refrigerator before using.
What are the nutrition benefits of Onion Chutney?
Onion Chutney is a low-calorie condiment that is rich in vitamins and minerals. Onions are a good source of vitamin C, which helps boost the immune system, and fiber, which promotes digestive health. The chutney is also rich in antioxidants, which help protect the body against harmful free radicals.
What dishes can Onion Chutney be served with?
Onion Chutney can be served with a variety of dishes such as dosa, idli, vada, and uttapam. It can also be used as a dip for snacks such as samosas and pakoras.
See Also:
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