Saturday, April 28, 2018



In South India, we often have dosa, idlis, upma etc for breakfast or as a snack. This calls for some accompaniment for which we make many different types of chutneys.

Elsewhere in this blog you will find recipes for Red Bell Pepper & Tomato Chutney, Kara Chutney, and Groundnut Chutney.

Today's recipe is for an easy to make Onion Chutney which goes well with dosa, idli etc.

  • Onion, medium-sized, 2 
  • Garlic, 1-2 cloves
  • Byadgi Red Chillies, 3, or to taste
  • Chana Dal ( Bengal Gram ), 1 tsp
  • Urad Dal, ( Black Gram) 1 tsp
  • Tamarind, a small piece
  • Salt, to taste
  • Oil, 2 tsp
For Seasoning:
  • Mustard Seeds, 1/2 tsp
  • Asafoetida, a pinch 
  • Curry Leaves, 6-8
  • Oil, 2 tsp

Peel and chop the onions and garlic and keep aside.
Heat oil in a pan, when it gets hot on medium heat add chana dal and urad dal. Fry till they become slightly golden in colour 
Add red chillies and saute on low flame till they change colour and become crisp
To this add the chopped onions and chopped garlic cloves
Saute on low-medium flame till the onions become a light brown. (Take care not to saute them for too long as the onions can then give a bitter burnt taste)  
Switch off the flame and allow the onion mixture to cool down
Next, transfer the mixture to a small grinder jar, add tamarind and salt and grind to a smooth paste adding 1/4 cup of water.
Remove this to a bowl and keep aside. 
Heat 2 tsp of oil in the same pan and on low flame, add mustard seeds and let them splutter
Now add the asafoetida and saute for a few seconds
Add the curry leaves and fry till they become crisp
Add this seasoning to the ground chutney
Mix well adding water if required to get the consistency/thickness you desire
Serve onion chutney with dosa, idli, etc

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