Onions are my favourite & usually add more in cooking. Onion chutney variations are numerous and each one has its own uniqueness. The Onion Chutney has a perfect balance of sweet, spicy and tangy flavours. I often make this at least twice a month, also a good choice of chutney for travelling purpose. Whenever we buy onion bag from market we prepare this chutney and stock in fridge and use as side dish for many Tiffin varieties especially goes well with dosa, idly, adai, Paniyaram and chapatti.
Onion - 10
Red chilli - 6 or 8
Asafoetida – 1/4 tsp
Jaggery- 1/4 tsp (optional)
Salt for taste
Mustard seed – 1/4 tsp
Urad dhal – 1/4 tsp
Curry leaves - few
Sesame Oil - 2tbsp
- Cut the onions and tomato roughly. In a mixer add all the ingredients mentioned above together and grind well to make a smooth paste, without adding water.
- In a pan heat oil and add the grounded onion paste to this and fry till onion is translucent for few minutes and switch off the flame.
- Now heat oil for seasoning and add the mustard seeds, let them splutter then add urad dhal and curry leaves.
- Pour over the chutney and serve it.
- After the chutney cool down to room temperature transfer to a bottle and store it in a fridge and can use up to a week. Enjoy the chutney with your choice of dish. :)
- Using sesame oil while tempering gives a nice smell and adds taste to chutney.
- Even you can grind the ingredients to coarse paste also, so while eating you well get a crunchy taste but have to take care for sautéing to leave onions raw smell.
- Instead of adding tomato can use tamarind paste for tangy flavour.