Onion Chutney

Are you a long-time reader of MM? If so, by now you should be familiar with my love for chutney recipes.

I love trying out a variety of chutney recipes. Since idli/dosa is a regular item on the menu, I make sure to try different chutney recipes to keep it interesting.

Having said that this Red Coconut Chutney is my go-to recipe when it comes to chutneys. How about you, do you have a go-to chutney recipe? I guess red chutney is my fav, because it's so familiar and it's super easy to make.

Though I've tried a variety of chutney recipes, this one stood out from the rest. The flavor and texture are quite different from what we are used to.

I felt this had a quite complex flavor and texture compared to the regular chutney's. Do try it out and let me know what you think, ok? We had this with Paniyaram and it was quite a treat!

Here is the recipe…

Recipe from Simply South Cookbook by Chandra Padmanabhan

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Onion Chutney (Vengaya Chutney)

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Course: Breakfast, Lunch, Dinner
Cuisine: Indian, South Indian
Keyword: Onion Chutney, Chutney for Idli and Dosa, Chutney without coconut
Author: Maria Jose Martin

Ingredients

  • 2 tbsp Toor Dal (pigeon peas)
  • 2 tbsp Chana dal (husked bengal gram)
  • 1 tbsp Urad dal (husked black gram)
  • 1 tsp Mustard seeds
  • 1/2 tsp Asafoetida powder (hing)
  • 2 Dried red chillies
  • 3 Green chillies
  • 3 medium Onions (finely chopped)
  • 2 tbsp Chopped coriander leaves
  • 1 Gooseberry size tamarind (seedless)
  • Salt
  • Oil (I used sunflower oil)

Instructions

  • Heat 1 tbsp oil in a wide pan. Add all dals, mustard seed, asafoetida powder, dry red chillies, green chillies and fry till dal turns golden and spices and chillies are fragrant. Remove from heat and keep aside.
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  • Add a little more oil to the same pan, if required, and add chopped onions. Cook till it turns golden.
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  • Combine all fried items with coriander leaves, tamarind, and salt to a smooth consistency. Add water only if required.
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