South Indian Onion Chutney Recipe
This delightful South Indian onion chutney, known for its vibrant flavors and versatility, is the perfect accompaniment to dishes like masala dosa or ghee dosa. With a blend of spices, lentils, and the tangy goodness of tamarind, this chutney offers a delicious balance that elevates any meal.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Onions | 2 medium, chopped |
| Cumin seeds | 1 teaspoon |
| Black urad dal (split) | 2 tablespoons |
| Tamarind paste | 1 tablespoon |
| Dry red chillies | 3 pieces |
| Jaggery (grated) | ½ teaspoon |
| Oil (for sautéing) | 2 teaspoons |
| Salt | To taste |
| Mustard seeds | 1 teaspoon |
| Curry leaves | 1 sprig |
| Additional oil (for tempering) | ½ teaspoon |
Nutritional Information Table
| Nutrient | Amount per Serving |
|---|---|
| Calories | 70 |
| Protein | 2g |
| Carbohydrates | 10g |
| Dietary Fiber | 1g |
| Total Fat | 3g |
| Saturated Fat | 0g |
| Sodium | 200mg |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4
Instructions Table
| Step | Instructions |
|---|---|
| 1 | Start by chopping the onions and setting them aside. |
| 2 | Heat 1 teaspoon of oil in a pan over medium heat. |
| 3 | Add cumin seeds and dry red chillies to the pan, allowing them to sauté for about 10 seconds until fragrant. |
| 4 | Incorporate the black urad dal and continue to cook until it turns golden brown, stirring occasionally to prevent burning. |
| 5 | Once golden, turn off the heat and transfer the mixture to a bowl to cool. |
| 6 | In the same pan, add another teaspoon of oil and then add the chopped onions. Sauté for 4 to 5 minutes until they are translucent and soft. |
| 7 | Turn off the heat and allow the onions to cool. |
| 8 | In a mixer grinder, combine the cooled urad dal, cumin seeds, and dry red chillies. Grind them to a fine powder. |
| 9 | Add the sautéed onions, tamarind paste, jaggery, and a little water to the grinder. Blend until smooth and well combined, adjusting water to achieve your desired consistency. |
| 10 | For tempering, heat a small pan over medium heat and add the remaining oil. Once hot, add mustard seeds and curry leaves. Allow them to splutter for about 10 seconds. |
| 11 | Pour the tempered mixture over the chutney and mix thoroughly. |
| 12 | Serve the South Indian onion chutney warm or at room temperature alongside masala dosa or ghee dosa, and enjoy a flavorful breakfast or snack! |
This South Indian onion chutney not only complements traditional dishes beautifully but also serves as a vibrant dip for snacks or spreads. The combination of spices, lentils, and the sweet and sour notes of tamarind and jaggery create a taste sensation that you will love!
