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 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.
How long can I store this Chutney?
In the refrigerator, you can store this chutney in an airtight container for up to 7-8 days.
**Tip. While grinding, make sure 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
- 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 the 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 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
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 the 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.
Nutrition
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