01/12/2025
Chutney of any form or vegetable is a hit in my house and this onion chutney is regular. Either as a side to dosas and idlis or as an add on to hot rice and ghee, this chutney proves to be fantastic.
Ingredients
Onions - 3 (medium-large sized)
Shallots (sambar onions) - 10-12
Red Chillies - 5-6
Grated coconut - 1/2 cup
Tamarind - 1 small piece
Salt - 1/2 tsp
Sugar - 1/2 tsp
Cooking oil - 1 tsp
- Peel onions and shallots and keep aside. Chop the oniosn into thin slices. Remove the stems from the red chillies. Grate coconut and keep it ready.
- In a pan, add a teaspoon on cooking oil, after it warms up add the onions and shallots. Keep the heat on medium-low. To this add 1/2 tsp salt and 1/2 tsp sugar and mix well.
- Let the onions caremelize into a nice brown colour. This process should take roughly 15 minutes. You dont need to caramaelize is completely but at least achieve a nice brown colour on the onions. Turn off the heat and let it cool down.
- Place another pan on medium flame and roast the red chillies, tamarind until the chillies are crisp. Turn off the heat and add the coconut. Let the coconut be roated in the residual heat.
- Once all the ingredients are cool, add them all to a mixer jar and grind to a smooth paste. Season with salt and add a little water to help with the grinding.
- Temper the chutney with a tadka of mustard seeds, split urad dal and curry leaves.
