Onion Chutney is another wonderful South Indian Chutney Variety that goes well with Idli / dosa. We have many different varieties of chutney. Generally I make onion chutney often than other varieties as i am a spice lover. There is a slight variation in this recipe, I have used baby onions instead of the whole onions. We can also use whole onions but shallots always has a special and unique taste.
For onion chutney, we can add a tomato or a pinch of tamarind to induce a little tanginess. My MIL used to add a tomato, but I always prefer to add tamarind. Both of variations tastes awesome and they are a perfect accompaniment for Idli / dosa. Try this version of Onion chutney (Vengaya Chutney) and share your comments! Also for other Chutney Varieties, please check here.
Tips for making Onion Chutney:
- We can use regular pink onions, or yellow or white onions. Shallots give a nice flavor than big onions.
- Adjust the number of chilies according to your spice levels.
- We can also add bengal gram along with urad dal.
- Instead of tamarind we can add 1 tomato.
- If we like a tinge of sweetness, you can add a teaspoon of jaggery.
You may also want to try:
- How to make soft Idli's & crispy dosa?
- Kadappa
- Idli Sambar
- Murugan Idli shop style 4 Chutney varieties
- Puli milagai
Recipe Card for Vengaya Chutney | Onion Chutney:
Onion Chutney | Vengaya Chutney
Servings: 2 people
Calories: 34kcal
Onion chutney is a delicious accompaniment for Idli, dosa or uttapam. Shallots are sautéed and ground along with urad dal, red chili, tamarind and salt. The flavor of shallots along with spices makes this chutney a scrumptious accompaniment.
Print Recipe
Ingredients
- 1 cup Shallots / Baby Onions 1 Cup - 250ml
- 2 teaspoon Whole Urad Dal
- 3 Red Chili
- Tamarind a cranberry size
- 1 teaspoon Salt Adjust as needed
- 1 teaspoon Oil
For Tempering
- 1 teaspoon Oil
- 1 teaspoon Mustard Seeds
- Few Curry Leaves
Instructions
Preparing Onions & Grinding Ingredients
- Peel the skin of shallots and keep it ready. Heat 1 teaspoon of oil, add 1 teaspoon of mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add red chilli and urid dal and fry till it turns golden brown color. Add the fried red chillies and urid dal to the mixer
Frying Grinding Ingredients
- Then add shallots to the pan and fry till they turn transparent. Add the sauted shallots to the mixer and allow it to cool off.
Grinding Process
- Add tamarind and salt and grind the onions and dal to a nice paste. Heat another pan and add oil. When the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds and then remove from flame and add it to the ground Vengaya Chutney (Onion Chutney) .
Serving Time
- The yummy and spicy Vengaya Chutney (Onion Chutney) is ready to serve with Idly / Dosa.
Nutritional Info
Nutrition Facts
Onion Chutney | Vengaya Chutney
Amount Per Serving (1 tbsp)
Calories 34
Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 5g2%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
PREPARING ONIONS & GRINDING INGREDIENTS
- Peel the skin of shallots and keep it ready.
- Heat 1 teaspoon of oil, add 1 teaspoon of mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add red chilli and urid dal and fry till it turns golden brown color. Add the fried red chillies and urid dal to the mixer
FRYING GRINDING INGREDIENTS
- Then add shallots to the pan and fry till they turn transparent.
- Add the sauted shallots to the mixer and allow it to cool off.
GRINDING PROCESS
- Add tamarind and salt and grind the onions and dal to a nice paste.
- Heat another pan and add oil. When the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds and then remove from flame. Add it to the ground Vengaya Chutney (Onion Chutney).
SERVING TIME
- The yummy and spicy Vengaya Chutney (Onion Chutney) is ready to serve with Idly / Dosa
