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 learnt this recipe from my mom and i usually make this chutney once in a week. I love this chutney even as a spread for sandwich. Though I have used red onions you can use pearl onions also to prepare this chutney.
How to make South Indian Onion Chutney
In a kadai, add oil, once its hot add onions and garlic and saute for 2-3 minutes.
Once they are half way 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 tempering and serve onion chutney with idli or dosa.
How long can I store this Chutney?
You can store this Chutney in an airtight container up to 7-8 days in the refrigerator.
**Tip.While grinding make sure not to add too much water if you want to store for more days. More moisture means, this chutney will spoil faster.
Tips & Variations
- You can also roast 1 teaspoon each of urad dal and chana dal separately and grind with sautéed onion mixture.
- Try using red onions or shallots for this recipe to get best results.
- Roast the onions on medium low flame till it caramelizes or turns golden brown. Else chutney will have raw onion taste.
- 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
Onion Chutney video recipe
Onion Chutney
Ingredients
Measuring cup used [1 cup = 250ml]
Tempering:
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- 2-3 curry leaves
- a pinch asafetida (hing)
Instructions
- In a kadai,add oil ,once its hot add onions and garlic and saute for 2-3 minutes.
- Once they are half way cooked, add red chillies, 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 tempering and serve onion chutney with idli or dosa.
Notes
Variations & Tips:
- You can also roast 1 teaspoon each of urad dal and chana dal separately and grind with sautéed onion mixture.
- Try using red onions or shallots for this recipe to get best results.
- Roast the onions on medium low flame till it caramelizes or turns golden brown.Else chutney will have raw onion taste.
- If you dont have tamarind replace it with lemon juice.But traditionally tamarind is used.
Nutrition
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