onion chutney recipe, how to make onion chutney recipe for idli, dosa
onion chutney recipe for idli and dosa. there are many types of chutneys made with various veggies and onion chutney is one of them. so if you do not have coconut and want to make chutney for idli or dosa, then do not despair. you can easily make this onion chutney. other chutney recipes along similar lines are this tomato chutney and onion tomato chutney.
onion chutney has complex flavors – the slight tartness of the tamarind, the smokiness of the red chilies, the slight pungent flavor of garlic, the sweetness of the onions and the earthy flavor of the lentils. since it has so many flavors combined in one, it goes very well with tiffin snacks like idli or dosa or uttapam. this time, i served onion chutney with poha dosa.
the color of the chutney will vary with the type of red chilies used. i prefer to add kashmiri red chilies as they are low on the heat quotient and give a good color. you can even use byadagi red chilies.
onion chutney recipe card below:
how to make onion chutney recipe:
1. heat 2 teaspoons oil in a pan. lower the flame and add 1 teaspoon chana dal and ½ teaspoon urad dal.
2. saute till the lentils or dals turn golden. do not burn them.
3. then add 2 to 3 kashmiri red chilies (broken or halved). stir saute for some seconds till you see the chilies change color and become aromatic. saute on a low flame, so that the chilies do not get burnt. kashmiri red chilies give a nice color and also do not make the chutney spicy. you can also use byadagi red chilies. if using medium hot to very hot red chilies, then reduce the quantity.
4. then add 1 cup chopped onion and 1 to 2 small to medium garlic cloves (chopped). instead of regular onions, you can also use pearl onions or shallots.
5. mix the onions and begin to saute on a low to medium flame. keep on stirring onions while sauteing them.
6. saute till the onions turn a light brown. then switch off the flame and let the onions become warm or cool down at room temperature.
7. then take the entire onion mixture in a chutney grinder. add ¼ teaspoon tamarind and salt as per taste.
8. add ¼ cup water and grind to a smooth paste. keep aside.
9. heat 2 teaspoons oil in the same pan. keep the flame to a low. add ½ teaspoon mustard seeds and let them crackle.
10. once the mustard seeds crackle, then add a pinch of asafoetida/hing 5 to 6 curry leaves.
11. saute till the curry leaves become crisp.
12. keep the flame low or sim and now add the ground chutney.
13. mix the chutney with the tempering ingredients.
14. add ¼ to ⅓ cup water. i added the water to the grinder jar, swirled it and then added the same water in the pan. this ensures no wastage of any chutney that will be stuck to the bottom and sides of the jar. you can make this chutney slightly thick or of medium consistency by adding less or more water.
15. mix very well and then switch off the flame.
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