Raw Onion chutney recipe is a very popular South Indian chutney recipe made using red onions and some spices usually served as a side with idli, dosa, upma, or pongal.
Onion chutney is a great accompaniment to idli, dosa, upma, and even chapati. It is very common in all South Indian homes.
I learned this recipe from my mom, and I usually make this chutney once a week. I love this chutney, even as a spread for sandwiches. Though I have used red onions, you can also use pearl onions to prepare this chutney.
How to Make South Indian Onion Chutney
In a kadai, add oil. Once it's hot, add onions and garlic and saute for 2-3 minutes.
Once they are halfway cooked, add red chilies, coriander leaves, tamarind, and curry leaves, and saute till the onions turn golden brown.
Cool the mixture completely and add contents into the blender. Add salt for taste and jaggery and blend with no or less water.
Add the tempering and serve onion chutney with idli or dosa.
Onion Chutney Serving Suggestions
Serve this South Indian Onion chutney with idli, dosa, paniyaram, uttapam, upma, or paratha.
You can also serve it with hot steamed rice and dal with some homemade ghee.
Storage Suggestions
This onion chutney stays good in an airtight container in the refrigerator for about a week. So this is a great make-ahead chutney dish.
**Tip. While grinding, ensure not to add too much water if you want to store it for more days. More moisture means this chutney will spoil faster.
Tips & Variations
- Type of Onion: Try using red onions or shallots for this recipe to get the best results.
- Lentils: You can roast 1 teaspoon each of urad dal and chana dal separately and grind along with sautéed onion mixture. Lentils like roasted urad dal & chana dal add great texture to the chutney and a nutty aroma.
- Dry Red Chilies: Use Byadgi red chilies or Kashmiri red chilies to get the perfect bright red color. If you don't have dry red chilies substitute them with red chili powder.
- Roasting Onion: Roast the onions on medium-low flame till it caramelizes or turns golden brown. Else chutney will have raw onion taste.
- Tanginess: If you don't have tamarind replace it with lemon juice. But traditionally, tamarind is used.
More Chutney Recipes
- Raw Mango Chutney
- Tomato Chutney
- Ridge Gourd Chutney
- Walnut Chutney
- Mint Peanut Chutney
- Methi Seeds Chutney
- Red Bell Pepper Chutney
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Onion Chutney
Ingredients
- 1 tablespoon oil
- 1 cup onions thinly sliced
- 3 garlic cloves
- 5-6 dry red chilies (Byadgi or Kashmiri Red chilies)
- 2 tablespoon coriander leaves
- 1 stalk curry leaves
- ¼ teaspoon tamarind
- ¼ teaspoon jaggery optional
- salt to taste
Tempering:
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- 2-3 curry leaves
- a pinch asafetida (hing)
Instructions
- In a kadai, add oil. Once it's hot, add onions and garlic and saute for 2-3 minutes.
- Once they are halfway cooked, add red chilies, coriander leaves, tamarind, and curry leaves, and saute till onions turn golden brown.
- Cool the mixture completely and add contents into the blender. Add salt for taste and jaggery and blend with no or less water.
- Add the tempering and serve onion chutney with idli or dosa.
Notes
Tips & Variations
- Type of Onion: Try using red onions or shallots for this recipe to get the best results.
- Lentils: You can roast 1 teaspoon each of urad dal and chana dal separately and grind along with sautéed onion mixture. Lentils like roasted urad dal & chana dal add great texture to the chutney and a nutty aroma.
- Dry Red Chilies: Use Byadgi red chilies or Kashmiri red chilies to get the perfect bright red color. If you don't have dry red chilies substitute them with red chili powder.
- Roasting Onion: Roast the onions on medium-low flame till it caramelizes or turns golden brown. Else chutney will have raw onion taste.
- Tanginess: If you don't have tamarind replace it with lemon juice. But traditionally, tamarind is used.
Nutrition
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