Onion chutney recipe for idli, dosa with step by step photos. There are many other varieties of chutney recipes in south Indian cuisine other than coconut chutney. A very popular chutney recipe among them is onion chutney recipe. I personally prefer this spicy and tangy onion chutney recipe for idli dosa. You can try this spicy restaurant style onion chutney when you want a change from coconut chutney. On days when you want to avoid or do not have coconut you can try kara chutney, tomato chutney, peanut tomato chutney, onion tomato chutney recipes too.

Onion chutney recipe is easy to make with simple ingredients. You can make this onion chutney while the idlis are steaming 🙂 This chutney has slight sweetness from onions, spice from red chilies and tang from tamarind. This is the popular onion chutney recipe we get in south indian restaurants for idli, dosa.

Usually to make onion chutney recipe, small onions or pearl onions are the best one to use. Though you can use big onions, the flavor and taste is definitely better with small onions. This onion chutney recipe is very very simple to make with very few ingredients. This is a no coconut chutney and keeps well for 2-3 days, so this onion chutney is ideal for packing just like tomato chutney.

Here I have used dried kashmiri red chilies. So with just 3 chilies the chutney turned out be very vibrant. Adjust the number of chilies as per reference. There are many variations in onion chutney recipe, the one I am sharing now is the most common and easy, our favorite too 🙂

If you are looking for more easy chutney recipes do check coconut coriander chutney, badam chutney, allam pachadi.

How to make onion chutney recipe with step by step photos.

1. Heat a kadai with 3 teaspoons gingely oil. Add dried red chilies and fry well.

2. Add peeled onions and saute well till the color changes into slight pink. Add tamarind piece and saute for 2-3 minutes. Allow it to cool for sometime. Grind to a smooth or coarse paste along with salt to taste.

3. Heat 1 teaspoon gingely oil in a kadai. Temper with mustard seeds, urad dal and curry leaves. Add the prepared chutney to the tempering and switch off the flame. Mix well and serve onion chutney with idli or dosa or uthappam.

Onion chutney recipe card below:

Onion chutney recipe | side dish recipes Harini Onion chutney recipe, quick and easy to make absolutely delicious side dish with pearl onions for idli and dosa! 5 from 4 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 10 mins Total Time 20 mins Course Side Dish Cuisine Indian Servings 4 Calories 69 kcal Ingredients 1x 2x 3x 1 cup pearl onions peeled

1 small pebble sized tamarind ball

3-4 dried red chilies

3 teaspoons gingely oil nallennai

To temper:

1 teaspoon oil

1/2 teaspoon mustard seeds

1/2 teaspoon urad dal

6- curry leaves Instructions Heat a kadai with 3 teaspoons gingely oil. Add dried red chilies and fry well.

Add peeled onions and saute well till the color changes into slight pink. Add tamarind piece and saute for 2-3 minutes. Allow it to cool for sometime. Grind to a smooth or coarse paste along with salt to taste.

Heat 1 teaspoon gingely oil in a kadai. Temper with mustard seeds, urad dal and curry leaves. Add the prepared chutney to the tempering and switch off the flame. Mix well and serve onion chutney with idli or dosa or uthappam. Notes 1. Do not add garlic or tomato to this chutney to get the exact taste.

2. Use gingely oil for authentic taste and flavor.

3. You can use 1/2 tablespoon thick tamarind extract instead of tamarind. Nutrition Calories: 69 kcal Tried this recipe? Mention cookclickndevou or tag cookclickndevour