Onion Chutney Recipe

Name: Onion Chutney Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1 cup (120 grams or 1 large) onion (- chopped); 2–3 kashmiri red chilies; 2 tsp oil ((can use sesame oil or sunflower oil or peanut oil)); 1 tsp chana dal ((husked and split bengal gram)); ½ tsp urad dal ((split and husked black gram)); ¼ tsp tamarind (or a small piece of tamarind); salt (– add as required); ¼ cup water (or as needed, for blending/grinding); ¼–⅓ cup water (or as needed, to be added later); 2 tsp oil (– can use sesame oil or sunflower oil or peanut oil); ½ tsp mustard seeds; 1 pinch asafoetida ((hing), optional); 5–6 curry leaves; ¼ to ½ teaspoon (or 1 to 2 small to medium) garlic (- chopped)

By Dassana Amit · VegrecipesofindiaPublic

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Onion Chutney or Vengaya Chutney is made by sautéing onions, garlic, dried red chilies, spices and tamarind. The mixture is blended smooth and finished with a tempering of mustard seeds, asafoetida and curry leaves. It has a spicy and tangy taste. Serve with dosa, idli, medu vada or uttapam.

Prep: 5 min
Cook: 15 min
Total: 20 min
Servings: 2

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This recipe was taken from Onion Chutney Recipe · by Dassana Amit. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 2 people

Cooking for

1 cup(120 grams or 1 large) onion (- chopped)
2–3kashmiri red chilies
2 tspoil ((can use sesame oil or sunflower oil or peanut oil))
1 tspchana dal ((husked and split bengal gram))
0.5 tspurad dal ((split and husked black gram))
0.25 tsptamarind (or a small piece of tamarind)
—salt (– add as required)
0.25 cupwater (or as needed, for blending/grinding)
0.25–0.33 cupwater (or as needed, to be added later)
2 tspoil (– can use sesame oil or sunflower oil or peanut oil)
0.5 tspmustard seeds
1 pinchasafoetida ((hing), optional)
5–6curry leaves
—¼ to ½ teaspoon (or 1 to 2 small to medium) garlic (- chopped)

Steps

1
Heat oil in a pan. Lower the heat and add chana dal and urad dal.
2
Fry stirring regularly until the lentils turn golden. Take care that you do not burn them.
3
Next add the kashmiri red chilies. Fry for some seconds until you see the chilies change color and become aromatic.
4
Fry on a low heat, so that the chilies do not get burnt. Kashmiri red chilies give a nice color and do not make the chutney spicy.
5
Next add the chopped onions and chopped garlic.
6
Mix the onions and begin to saute on a low to medium heat. Keep on stirring onions while sauteing them.
7
Sauté until the onions turn a light golden. Switch off the heat and let the onions become warm or cool down at room temperature.
8
Transfer the entire onion mixture in a small blender or mixer-grinder. Add tamarind and salt as per taste.
9
Add water and blend to a smooth paste. Set aside.
10
Heat in the same pan or a tadka pan. Keep the heat to a low. Add mustard seeds and let them crackle.
11
Once the mustard seeds begin to crackle, add a pinch of asafoetida (hing) and curry leaves.
12
Fry for a few seconds until the curry leaves become crisp.
13
Keep the heat to a low or sim and now add the ground onion chutney.
14
Mix the chutney thoroughly with the tempered ingredients.
15
Add water. You can make this chutney slightly thick or of medium consistency by adding less or more water.
16
Mix very well and then turn off the heat.
17
Transfer chutney to a serving bowl.
18
Serve Onion Chutney with idli, dosa, rava dosa, medu vada, pakoda, or as a spread on toasted bread, sandwiches, or wraps.
19
Store in an airtight container in the refrigerator for 1 to 2 days. Best enjoyed fresh. Do not freeze.

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Per portion

Calories: ~105.1 kcal
Protein: ~0.7 g
Fat: ~8.9 g
Carbs: ~7 g
Fiber: ~1.5 g
Sodium: ~0.8 mg

5 ingredients still need USDA food links. tamarind (or a small piece of tamarind), salt (– add as required), mustard seeds, ¼ to ½ teaspoon (or 1 to 2 small to medium) garlic (- chopped) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 2-portion recipe.

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