Spicy Onion Chutney Video by Tarla Dalal Video by Tarla Dalal
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Onion Chutney Recipe (Quick South Indian Onion Chutney) Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
5 Mins
Total Time
15 Mins
Makes
12.00 tablespoons
Ingredients
For Onion Chutney
1 cup thickly sliced onions
2 tbsp coconut oil
1/2 tsp cumin seeds (jeera)
3/4 tbsp urad dal (split black lentils)
1 tbsp chana dal (split Bengal gram)
2 tbsp raw peanuts
1 tbsp chopped garlic (lehsun)
1 tbsp chilli powder , non spicy
1 tsp jaggery (gur)
1 tsp lemon juice
salt to taste
For The Tempering
1 1/2 tsp coconut oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
6 to 8 curry leaves (kadi patta)
1 whole dry Kashmiri red chilli , broken into pieces
a pinch of asafoetida (hing)
Method
- To make onion chutney, heat the coconut oil in a broad non-stick pan, add the cumin seeds, urad dal, chana dal, peanuts and sauté on a medium flame for 1 minute.
- Add garlic, onions, chilli powder (non spicy variety), sauté on medium heat for 2 to 3 minutes. Cool completely.
- In a mixer put the cooled cooked onions, dals and spices mixture. Add jaggery, lemon juice, salt, 1/2 cup water plus 1 1/2 tbsp water while blending.
- Blend to a smooth paste. Onion chutney is ready. Below tempering is optional.
- Make a tempering for the onion chutney. Heat the coconut oil in a broad non-stick pan.
- Add mustard seeds, urad dal, curry leaves, cook on medium flames for 30 seconds.
- Add asafoetida. Mix well. Pour the tempering over the onion chutney.
- Serve onion chutney with idlis, dosas.
See step by step images of Onion Chutney Recipe
