South Indian Onion Chutney Recipes

ONION CHUTNEY RECIPE

Steps:

• This step is optional but I prefer to soak my jaggery and tamarind in water. Filter and use as most times both of these have some debris. However you may add them directly. Soak 1 teaspoon tamarind and 1 teaspoon jaggery in half cup water. Set this aside.
• Pour 1½ tbsp oil to a pan and heat it. Add ¾ tablespoon chana dal, ¾ tablespoon urad dal, 2 tablespoons peanuts and 3 to 4 dried red chilies.
• Fry until them stirring often until lightly golden & aromatic.
• Add 2 garlic and 1 cup cubed onions. Fry them for 3 to 4 mins until the onions are half done.
• Next add jeera and curry leaves. Saute until the onions are light golden or turn soft. Cool completely.
• Next add these to a blender jar along with ½ teaspoon salt. Squeeze soaked tamarind in the water.
• Filter it through a small sieve or tea strainer. Blend all of these until smooth adding more water as needed.
• Taste test and add more salt. If needed pour more water to the soaked tamarind & filter it back to the jar. Transfer the onion chutney to a serving bowl.
• Pour ½ tbsp oil to the pan & heat it on a medium flame. When the oil turns hot, add ¼ teaspoon mustard seeds, ¼ teaspoon urad dal and ½ dried red chili.
• Fry till the dal turns light golden, then add curry leaves and hing.
• Pour this to the chutney. Serve onion chutney with breakfast or snacks.

ONION CHUTNEY RECIPE | SOUTH INDIAN ONION CHUTNEY FOR IDLI & DOSA

Steps:

• firstly, add 2 tsp of oil and roast 1 tsp urad dal, 1 tsp chana dal and 4 dried kashmiri red chilli on low flame.
• also add in 1 finely chopped onion.
• saute the onions till they turn slightly golden in colour.
• cool completely and transfer to the blender.
• add in small piece tamarind, jaggery and salt to taste.
• blend to smooth consistency adding ¼ cup water, or as required.
• now prepare the tempering by heating 2 tsp oil.
• also add in 1 tsp mustard seeds, 1 tsp urad dal, pinch of hing, 1 dried red chilli and few curry leaves.
• allow the tempering to splutter.
• finally, pour the tempering over onion chutney and serve along with idli or dosa.

SOUTH INDIAN ONION CHUTNEY RECIPE

Steps:

• To begin making the South Indian Onion Chutney recipe, firstly slice onions into medium pieces and keep aside. Heat a teaspoon of oil in a pan, add cumin seeds, dry red chilies and sauté for a few seconds.
• Add urad dal, saute and let it turn golden yellow. Transfer this into a small dish and let it cool.
• In the same pan, add a teaspoon of oil, add the chopped onion pieces and saute well for 4 to 5 minutes, until the raw odour of onion disappears. Turn off the heat and cool.
• Grind the urad dal, cumin seeds and red chillis to a coarse powder in a grinder. Add to this, the fried onions, salt, tamarind and jaggery.
• Grind to make a paste. Add a little water (2-3 tablespoons) for a thinner consistency. Do not add more water as it may turn out to be runny.
• For seasoning, heat oil in a pan, add the mustard seeds and let them splutter.
• Add the curry leaves and turn off the heat. Pour this seasoning over the chutney. Mix and savour this chutney with idlis or dosa's.

SOUTH INDIAN ONION CHUTNEY

Steps:

• In a small pan, heat the oil.
• Add the urad dal, red chillies and asafetida. Fry until urad dal changes color slightly. Don't let it burn.
• In a bowl, combine coconut, onion, tamarind paste and salt.
• Add the red chilli mixture to the rest of the ingredients.
• Grind until smooth adding as little water as possible (a traditional Indian mixer is better at this than a blender or food processor).
• If desired, you may add tempering.
• Tempering - In a small pan, heat oil then add black mustard seeds, curry leaves and red chillies. When mustard seeds splutter, add to the chutney and mix well.
• Depending upon what kind of onion you use, the smell of raw onions may be overpowering. If that is the case, after tempering, heat 1 tsp oil in a pan and fry the chutney for about 10 min until all the raw smell is gone.

ONION TAMARIND CHUTNEY

Steps:

• Heat 1 teaspoon oil in a skillet and add cumin seeds and coriander seeds. Add red chile peppers and fry for 1 minute. Add onion and saute until soft and translucent, about 3 to 5 minutes. Add garlic and saute until it turns color, about 1 minute. Add tomato and cook until soft, about 3 minutes.
• Mix in tamarind paste and turmeric powder and mix well. Cook for 1 minute. Remove from heat and cool completely.
• Transfer skillet contents to a blender and season with salt. Add water as needed and blend everything into a smooth paste.
• Heat remaining 1 teaspoon oil to a skillet and add mustard seeds and curry leaves. Cook until mixture splutters and pour tempering over chutney. Mix to combine.