Onion chutney recipe
Discover the enticing recipe for Onion Chutney, complete with step-by-step images and an instructional video. This versatile chutney is commonly served alongside masala dosa or plain dosa. It is made with a combination of red chili, gram dal, urad dal, onion, and tomato. What makes this chutney particularly special is that it is a coconut-free version, yet it doesn't compromise on taste.If you're seeking a spicy and flavorful chutney to accompany your dosa or idli, and prefer a coconut-free option, then this recipe is perfect for you. This Onion Chutney is not only delectable but also incredibly simple to prepare. On our website, you can find another mouthwatering onion-tomato chutney recipe that doesn't include coconut as well and pairs wonderfully with dosa or idli.In this onion chutney, I have included a single tomato. However, if you prefer a different twist, you can substitute the tomato with tamarind juice. Additionally, for coconut enthusiasts, a small amount can be added while grinding. Personally, I prepare this onion chutney frequently due to its versatility—it complements dosa, rice, and chapathi equally well.When it comes to masala dosa, two types of red chutney are typically used. One is applied during the dosa-making process, while the other is served alongside the dosa. This particular recipe refers to the red chutney that is served with the dosa. Feel free to customize it to your liking by adjusting the ingredients to suit your taste preferences.
Ingredients
- 2 medium sized onions
- 1 medium sized tomato or one small lemon sized tamarind
- 2-4 red chili
- 2 tsp gram dal
- 2 tsp urad dal
- 1 tbsp chopped coriander leaves
- 4-5 curry leaves
- A big pinch of turmeric powder
- Marble sized jaggery (adjust as per your taste)
- Salt as per your taste
- 2 tsp cooking oil
Ingredients for tempering:
- 1 tbsp cooking oil
- 1 red chili
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 4-5 curry leaves
Instructions
- Rinse and chop onion and tomato.
- Heat 2 tsp of oil in a frying pan. Add in red chili, gram dal and urad dal. Start roasting them under medium flame.
- Roast until dal is slightly brown.
- Add in chopped onion, curry leaves and coriander leaves.
- Fry until onions turn translucent. Next add in chopped tomato. You can avoid tomato by adding thick tamarind juice.
- Add in turmeric powder, salt and jaggery.
- Fry until tomatoes turn mushy.
- Wait until cool, transfer it into a mixer grinder and grind until fine.
- Transfer it into a bowl.
- Prepare tempering using oil, mustard seeds, red chili, urad dal and curry leaves.
Nutrition
Calories: 40kcalCarbohydrates: 4gFat: 3gSodium: 60mg
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