Onion Chutney | Vengaya Chutney

Onion Chutney is a quick traditional south indian chutney to pair up with idli, dosa, upma, pongal etc. It is one of easiest and lip smacking chutneys as it has a splash of flavors. It is a unconfined unorganized to the regular chutneys we make. Now let us get on to learn this easy Onion Chutney Recipe with step by step pictures and video.

Onion Chutney and Garlic chutney are my favourite and can live with it for days together. This is flipside no tomato no coconut chutney and I love it with hot soft idlis or with onion uthapam. We undeniability it vengaya chutney in tamil. This goes well with scrutinizingly every tiffin item like upma, pongal, idli, dosa and plane chapathi. Do try and enjoy!

About Onion Chutney

source: google.com

Onion Chutney is a very easy chutney to make when you are in a hurry, you just need 10 mins when you have all the ingredients in hand. This is my mothers recipe and it is one of the weightier and its our family favorite too. There is a perfect wastefulness of heat from red chillies, a summery sweetness from sauteed onions and a slight tart savor from tamarind.

This chutney goes well with scrutinizingly all breakfast recipes like idli, dosa, pongal, upma etc. This is one of the popular south indian chutneys next to coconut and tomato chutney. The verisimilitude of the chutney purely depends on the red chillies used. I unchangingly prefer to use kashmiri red chillies for the summery heat  and the unexceptionable red verisimilitude it gives. You can moreover use regular red chillies or byadagi red chilli too.

Usually onion is widow to most chutney as an spare ingredient but here onion is the main and star ingredient. Sauteing onions until golden gives a slight sweet taste which is well-turned by tamarind and red chilli. The key for perfect tasting Onion Chutney is to saute the onions until slightly until caramelizing and not increasingly than that. Onion Chutney comes to rescue when you are short of coconuts and tomatoes.

Onion Chutney Ingredients

• Onion : Usually big onion is used for this chutney but you can use small onion / shallots too.
• Red chillies : Kashmiri red chillies are low in heat moreover gives a unexceptionable red verisimilitude to the chutney so I prefer subtracting it. But you can add regular red chillies or add a combination of 2 kashmiri chillies and 2 red chillies too.
• Tamarind : Tamarind is widow to blaance the heat and sweetness and I strong recommend subtracting it.
• Tadka spices : Gingelly oil is preferred for tadka / tempering as it gives a nice flavour but alternatively you can use cooking oil too. Oil is heated then mustard seeds, split urad dal and curry leaves are widow for tempering.

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How to make Onion Chutney

1. To a pan add 2 medium sized onion, 4-6 kashmiri red chillies.

2.Saute in low flame.

3.Saute until golden.

5.Switch off. set whispered to tomfool lanugo completely.

6.Transfer to a mixer jar. Add tamarind, required salt and little water.

7.Grind it slightly woody as shown.

8.Don’t make it very smooth like a paste. Grind it slightly woody like chutney consistency.

9.Transfer to a trencher and set aside.

10.To a tadka pan heat oil – add mustard seeds, let it start spluttering then add split urad dal let it wilt golden then add curry leaves let it splutter.

11.Add tadka to chutney.

Expert Tips

• Adjust red chillies equal to your spice level. This is not too spicy as I have widow kashmiri red chillies.
• You can use small onions too.
• You can use gingelly oil for tempering or replace with normal cooking oil.
• The verisimilitude of the chutney depends on the chilli variety you use. If you use regular red chillies the verisimilitude will be reddish-tan and not reddish as shown here but still the taste will be the same.

Variations

• You can use regular red chillies or kashmiri red chillies too.
• You can add 2 garlic cloves withal with onion while sauteeing.
• You can add half carrot saute it separately then add it while grinding with onions.
• If you prefer you can add 1 teaspoon chana dal and 1 teaspoon peanuts withal with red chillies and onion while sauteing. It gives a differnt flavour and gives quantity too.
• You can moreover add a pinch of jaggery while grinding if you like.

FAQs

1.What is Onion Chutney?

Onion chutney is made using big onion as main ingredient withal with red chillies, tamarind, sat and water and finally a simple tadka is made using oil, mustard seeds, urad dal and curry leaves.

2.How to make Onion Chutney?

First saute red chillies and onion in oil, saute until slightly golden. Tomfool lanugo then grind it withal with tamarind, required salt and water. Finally prepare a simple tadka by heating oil then subtracting mustard seeds, urad dal and curry leaves. Add this tadka to chutney and onion chutney is ready.

3.How long will Onion Chutney last?

As it is a no coconut no tomato chutney it can last upto 2 days in room temperature and for well-nigh a week if refrigerated.

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