Onion Chutney

A South Indian meal is incomplete without chutney. The South Indian’s appetite for chutney converts almost all fruits and vegetables into an amazing variety of chutneys ranging from sweet, hot and sweet, sweet and sour and all possible combinations of tastes. I’m no different. As I was roving my eyes around the kitchen to search for my prey that would soon be some chutney, all I found was a couple of onions. ‘Okay’ I said to myself. And in the next 10 minutes, Onion chutney was ready. Here is how to make it.


Onion Chutney

•    Onions (Medium sized) – 2
•    Dried Red Chilies- 2
•    Urad dal (Split Black gram) – 2 tsp
•    Tamarind -1 small piece
•    Salt   to taste
•    Grated Coconut- 2 tbsp
•    Jaggery- ½ tsp
•    Oil -1 tbsp


  • Chop the Onions
  • In a pan heat the oil & add the Urad dal, chilies, onions, and tamarind fry till the onions becomes slightly pink (You don’t have to cook the onions)
  • Let the mixture cool
  • Grind the mixture with coconut, jaggery and salt
  • Serve with Dosas/ rice/ chapatti

Preparation time: 10 minutes

Serves: 4

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