onion chutney recipe | quick South Indian onion chutney | Vengaya chutney |
by Tarla Dalal

onion chutney recipe | quick South Indian onion chutney | Vengaya chutney | with 20 amazing images.

onion chutney is a popular condiment in Indian, and is also enjoyed by people all over the world. Learn how to make quick South Indian onion chutney.

To make onion chutney, heat the coconut oil in a broad non-stick pan, add the cumin seeds, urad dal, chana dal, peanuts and sauté on a medium flame for 1 minute. Add garlic, onions, chilli powder (non spicy variety), sauté on medium heat for 2 to 3 minutes. Cool completely.
In a mixer put the cooled cooked onions, dals and spices mixture. Add jaggery, lemon juice, salt, 1/2 cup water plus 1 1/2 tbsp water while blending. Blend to a smooth paste. onion chutney is ready. Tempering is optional to add to onion chutney.

Main ingredients of spicy Onion chutney.
Onions have a unique flavor that is both sweet and savory. This flavor pairs well with the other ingredients in onion chutney, such as garlic, ginger, chilies, and tamarind. Onion is also the main ingredient in the chutney.
Urad dal has a nutty, earthy flavor that complements the sweetness and pungency of onions. It also adds a bit of thickness and body to the chutney. Urad dal helps to create a smooth and creamy texture for the chutney.
Chana dal has a mild nutty flavor that compliments the other flavors in onion chutney, such as the onions, garlic, ginger, and chilies.
Raw peanuts have a slightly nutty and earthy flavor that compliments the other ingredients in onion chutney well.

onion chutney is a delicious condiment that can be enjoyed with many popular Indian snacks , such as Idlis, dosas, uttapam, chillas, and pakoras.

Pro tips for onion chutney. 1. Consider using coconut oil instead of processed seed oils for a healthier diet. 2. Add 1 tbsp chilli powder, non spicy. Use the non spicy chilli powder or cut the amount of chilli powder used. 3. Jaggery is a natural sweetener that is made from the sap of palm trees. Some use sugar instead of jaggery to make the chutney. onion chutney is typically made with a combination of sweet, sour, and spicy ingredients. Jaggery helps to balance these flavors and create a harmonious taste profile.

Enjoy onion chutney recipe | quick South Indian onion chutney | Vengaya chutney | with step by step photos.

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Onion Chutney Recipe recipe - How to make Onion Chutney Recipe

For Onion Chutney
1 cup thickly sliced onions
2 tbsp coconut oil
1/2 tsp cumin seeds (jeera)
3/4 tbsp urad dal (split black lentils)
1 tbsp chana dal (split bengal gram)
2 tbsp raw peanuts
1 tbsp chopped garlic (lehsun)
1 tbsp chilli powder , non spicy
1 tsp jaggery (gur)
1 tsp lemon juice
salt to taste

For The Tempering
1 1/2 tsp coconut oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
6 to 8 curry leaves (kadi patta)
1 whole dry kashmiri red chilli , broken into pieces
a pinch of asafoetida (hing)

Method
For onion chutney

To make onion chutney, heat the coconut oil in a broad non-stick pan, add the cumin seeds, urad dal, chana dal, peanuts and sauté on a medium flame for 1 minute.
Add garlic, onions, chilli powder (non spicy variety), sauté on medium heat for 2 to 3 minutes. Cool completely.
In a mixer put the cooled cooked onions, dals and spices mixture. Add jaggery, lemon juice, salt, 1/2 cup water plus 1 1/2 tbsp water while blending.
Blend to a smooth paste. Onion chutney is ready. Below tempering is optional.
Make a tempering for the onion chutney. Heat the coconut oil in a broad non-stick pan.
Add mustard seeds, urad dal, curry leaves, cook on medium flames for 30 seconds.
Add asafoetida. Mix well. Pour the tempering over the onion chutney.
Serve onion chutney with idlis, dosas.

Nutrient values (Abbrv) per tablespoon

Energy	53 cal
Protein	1.1 g
Carbohydrates	2.8 g
Fiber	0.5 g
Fat	4.2 g
Cholesterol	0 mg
Sodium	1.9 mg

Click here to view calories for Onion Chutney Recipe

Spicy Onion Chutney Video by Tarla Dalal

Onion Chutney Recipe with step by step photos

like onion chutney recipe

like onion chutney recipe | quick South Indian onion chutney | Vengaya chutney | then see different kinds of chutney recipes and some recipes we love.
- turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney |
- peanut chutney powder recipe | Maharashtrian shengdana chutney| shenga chutney pudi | groundnut chutney powder |
What is a Chutney? Chutneys add value to any dish. They can be used as flavoring substances, toppings or accompaniments, but they enhance the taste of the dish in some way or the other. There are tongue-tickling tangy chutneys, such as the tamarind based ones, as well as soothing chutneys that usually use coconut as the base. Normally, one chooses a chutney that complements or balances the taste of the dish it is used in or served with.
Peppy, spicy delights like the Meetha Chutney and Khajur Imli ki Chutney can be made and preserved for a while, to be served with scrumptious samosas and pakodas or to be used in the preparation of chaat items. The famous Green Chutney is another must-learn dish, indispensable in the preparation and serving of North Indian snacks.

what is onion chutney made of ?

what is onion chutney made of ? See below image of list of ingredients for onion chutney.

cooking the dals and spices

Heat 2 tbsp coconut oil or oil in a broad pan. Consider using coconut oil instead of processed seed oils for a healthier diet.

Add 1/2 tsp cumin seeds (jeera).
Add 3/4 tbsp urad dal (split black lentils). Urad dal has a nutty, earthy flavor that complements the sweetness and pungency of onions. It also adds a bit of thickness and body to the chutney. Urad dal helps to create a smooth and creamy texture for the chutney.
Add 1 tbsp chana dal (split bengal gram). Chana dal has a mild nutty flavor that complements the other flavors in onion chutney, such as the onions, garlic, ginger, and chilies.
Add 2 tbsp raw peanuts. Raw peanuts have a slightly nutty and earthy flavor that complements the other ingredients in onion chutney well.
Cook on medium heat for 1 minute.

Add 1 tbsp chopped garlic (lehsun). Garlic and onions belong to the same family of vegetables, and they complement each other well in terms of flavor. Garlic adds a pungent and savory note to the chutney, which balances out the sweetness of the onions.
Add 1 cup thickly sliced onions. Onions have a unique flavor that is both sweet and savory. This flavor pairs well with the other ingredients in onion chutney, such as garlic, ginger, chilies, and tamarind.
Add 1 tbsp chilli powder , non spicy. Use the non spicy chilli powder or cut the amount of chilli powder used.
Fry on medium heat for 2 to 3 minutes till golden brown.
Cool completely.

blending the chutney

In a mixer put the cooled cooked onions, dals and spices mixture.
Add 1 tsp jaggery (gur). Jaggery is a natural sweetener that is made from the sap of palm trees. Some use sugar instead of jaggery to make the chutney. Onion chutney is typically made with a combination of sweet, sour, and spicy ingredients. Jaggery helps to balance these flavors and create a harmonious taste profile.
Add 1 tsp lemon juice. Lemon juice adds a bright, tart flavor to onion chutney that helps to balance out the sweetness of the other ingredients. It also helps to cut through the richness of the other ingredients, such as the onions and spices.
Add salt to taste. We added 1/2 tsp salt.
Add 1/2 cup water and then added 1 1/2 tablespoons extra while blending.

Blend to a smooth paste.
Onion chutney is ready. Given below is a tempering we have shown which is optional.

making onion chutney

Heat 1 1/2 tsp coconut oil in a broad non-stick pan.
Add 1/2 tsp mustard seeds (rai).
Add 1/2 tsp urad dal (split black lentils).

Add 6 to 8 curry leaves (kadi patta).
Add 1 whole dry kashmiri red chilli , broken into pieces.
Cook on medium heat for 30 seconds.
Add a pinch of asafoetida (hing).
Mix well. Your tempering for onion chutney is ready.

Pour the tempering over the onion chutney.
Serve onion chutney recipe | quick South Indian onion chutney | Vengaya chutney | with idlis, dosas.

pro tips for onion chutney

Consider using coconut oil instead of processed seed oils for a healthier diet.
Urad dal has a nutty, earthy flavor that complements the sweetness and pungency of onions. It also adds a bit of thickness and body to the chutney. Urad dal helps to create a smooth and creamy texture for the chutney.
Add 1 tbsp chana dal (split bengal gram). Chana dal has a mild nutty flavor that complements the other flavors in onion chutney, such as the onions, garlic, ginger, and chilies.

Add 2 tbsp raw peanuts. Raw peanuts have a slightly nutty and earthy flavor that complements the other ingredients in onion chutney well.
Add 1 tbsp chopped garlic (lehsun). Garlic and onions belong to the same family of vegetables, and they complement each other well in terms of flavor. Garlic adds a pungent and savory note to the chutney, which balances out the sweetness of the onions.
Onions have a unique flavor that is both sweet and savory. This flavor pairs well with the other ingredients in onion chutney, such as garlic, ginger, chilies, and tamarind.
Add 1 tbsp chilli powder , non spicy. Use the non spicy chilli powder or cut the amount of chilli powder used.
Add 1 tsp jaggery (gur). Jaggery is a natural sweetener that is made from the sap of palm trees. Some use sugar instead of jaggery to make the chutney. Onion chutney is typically made with a combination of sweet, sour, and spicy ingredients. Jaggery helps to balance these flavors and create a harmonious taste profile.

how to make spicy onion chutney

To make spicy onion chutney we will need 5 pandi chillies , broken into pieces, 1 cup thickly sliced onions, 2 tbsp coconut oil and salt to taste. This recipes makes 7 tablespoons of spicy onion chutney.
1. Heat the coconut oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
2. Add the red chillies and sauté on a medium flame for 2 minutes.
3. Remove the mixture from the flame and allow it to cool completely.
4. Once cooled, blend in a mixer along with salt till smooth without using any water.
5. Serve immediately or store refrigerated in an air-tight container for 2 days.

kanchi

on 28 Jan 16 11:00 PM

It increased the taste..I tried it with prantha..It was really tasty

Tarla Dalal

29 Jan 16 10:29 AM

Thanks Kanchi. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.

Archana M

on 15 May 15 04:00 PM

This spicy onion chutney just blends so well with idli and dosas. To make this you need only 2 ingredient, and its ready in no time. Easy, quick, spicy. It also stays in the fridge for 2 to 3 days. Just superb... A must try.