Meal Prep · Indian
Onion Chutney
A fiery and flavorful South Indian condiment, perfect with dosas, idlis, or as a side dish.
Ingredients
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Step-by-step- Heat 1 tablespoon of oil in a pan over medium heat. Add urad dal, chana dal, mustard seeds, fenugreek seeds, and dried red chilies. Sauté until the dals turn golden brown and the mustard seeds splutter.
- Add the chopped red onions and curry leaves to the pan. Cook on medium-low heat, stirring occasionally, until the onions turn translucent and begin to caramelize, about 10-15 minutes.
- Add the tamarind and jaggery (if using) to the onion mixture. Cook for another 2-3 minutes, allowing the flavors to meld. Remove from heat and let it cool completely.
- Transfer the cooled mixture to a blender or food processor. Add salt to taste and a splash of water if needed, then blend into a smooth or slightly coarse paste, depending on your preference.
- For a tempering, heat the remaining 1 tablespoon of oil in a small pan. Add 1/2 tsp mustard seeds and a few curry leaves. Once the mustard seeds splutter, pour the tempering over the chutney.
- Serve the Onion Chutney immediately with dosa, idli, uttapam, or as a vibrant side dish with rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 3 g |
| Fat | 8 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 5-7 days
Store in an airtight container in the refrigerator. Ensure it’s fully cooled before storing.
Freezer Up to 2 months
Portion into small freezer-safe containers or ice cube trays. Thaw in the refrigerator overnight before use.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over low heat, stirring occasionally, or microwave in short bursts until warmed through. Add a splash of water if it seems too thick.
Chef’s Corner
- For a richer flavor, use gingelly (sesame) oil for both cooking and tempering.
- Adjust the number of dried red chilies to control the spice level. You can also add a small piece of ginger for an extra zing.
- Don’t rush the onion cooking process; slow caramelization brings out the best sweetness and depth of flavor in the chutney.
