The Indian onion chutney Recipe is spicy and incredibly flavorful! Enjoy this Indian dish as a side dish or even as a dip. Traditionally this chutney is served with South Indian breakfast dishes like Idli or dosa.
Made with onion, tomato-dried red chilies, and mustard seeds. This is one of the important and delicious chutneys that can be made quickly at home with the most common ingredients in any Indian home. This recipe is straightforward, with a minimum number of ingredients.
Onion, tomato, and dried red chilies are our kitchen's most common essential ingredients. I always make sure that my pantry is reserved with onions and tomatoes.
This chutney can be made in minutes like I did yesterday after a long, tiring vacation. Reached home at 11 pm searching for home food. I just kept a griddle for 'Dosa' on the stove, and on the other hand, I started making this chutney..hahaha..we are done.
If I make Idli batter, the next day's menu would be compulsorily hot Idlies. Nevertheless, to say that, it is served with this Indian onion chutney. This chutney tastes heaven when prepared with pearl onions/ sambar onions.
Since we were not getting it, I opted for the big red onions, giving the same results. If you have small onions/pearl onions/sambar onions, use them.
This is how my MIL prepares this Indian onion chutney, my family member's all-time favorite chutney. We call it as 'Vengaya Chutney' in Tamil. The recipe I will share is the South Indian onion chutney.
How does this Onion Chutney taste like?
This chutney tastes similar to the hot Mexican salsa. But slightly different with the Indian flavors. This is hot and tangy with the rich tomato's sourness, and you can feel the heat of dried red chilies.
Where to get the Ingredients?
These ingredients are staples and pantries available in all Indian homes. And you can get these ingredients from local Indian stores or online stores.
Curry leaves are the only item not available outside the Indian store. If this is not available, you may skip it.
What is the proportion of onion and tomato?
The onion should be on the lighter side compared to the onion. The tomato must be more significant if you take a medium-sized onion from the basket. Onion chutney pairs best with Idlies and Oothappams. Shall we move on to the recipe now?
I'm sure every Indian’s favorite Chutney would be this Onion chutney. Every Indian grew up having it at least once a week.
Throughout India, this Indian onion chutney is made, however, in different methods with different ingredients. But one thing that is common in all these regional variations is two ingredients. Tomatoes and onions are the two essential ingredients that remain the same for any onion chutney recipe.
As I discussed earlier, this is my favorite recipe for anything. And my website is all about sharing my favorite or my family's favorite recipes here. And this documentation is helping me a lot. I hope you will also find it helpful.
This Indian onion chutney recipe is so simple. It is made without coconut, garlic, or tamarind.
I forgot this recipe would take less than 15 minutes to make with just a few ingredients. The leftover of Indian onion chutney can be refrigerated. It stays good for three to four days. This recipe is made without using coconuts. This is the reason for the longer storage time.
I generally make it in large batches and think I can use it for three or four days. But no matter how much I make, it disappears within a day or two.
But no worries, other Chutney recipes like Coconut, Celery, and Cabbage chutney are also super easy, quick, and healthy.
What does the Indian onion chutney go with?
This chutney is versatile and can be modified into any form you like.
Serve as a side dish for Idli or Dosa.
Serve this as one of the condiments for Vada. (Along with coconut chutney)
Use this spread for making masala dosa.
Also, use this as a spread for making sandwiches.
Another best combination would be the Ven Pongal.
Variations of Indian onion chutney recipe:
Many variations can be made to make this chutney a new dish every time you make it.
Add a small piece of garlic or ginger.
Substitute half our total quantity of tomatoes with tamarind.
Substitute green chiles and red Chilies also.
Add a fist full of fresh coriander leaves or curry leaves.
Use any one or all of these options.
Do I need to saute this chutney?
Sauteing will increase the duration of storage. Which subsequently needs more oil for sauteing. But if you wish to make it less oily, you must consume it within a day.
Can I make it without using the blender?
No, of course not. Assuming that you still make Indian onion chutney without the blender. Then rename the recipe to “thokku”. That is called chutney, made with finely chopped onion and tomato. But you may use mortar and pestle to make this chutney. But this is a tiring and painful process.
Printable recipe card
Indian Onion Chutney
- 1 cup onion roughly chopped
- 1 cup tomato roughly chopped
- 2 red chili dried
- ½ teaspoon salt or to taste
- Grind onion, tomato, red chilies and salt in a blender.
- Over medium heat, in a pan add vegetable oil, black mustard seeds, uad dal, and curry leaves.
- Wait till the mustard seeds splutter. And add the ground onion mixture.
- Stir occasionally to prevent it from getting sticking to the pan, and cook until it reduces to ¼th of its quantity. And in this stage oil starts separated from the chutney.
- Remove it from the heat and serve onion chutney with drizzling with sesame oil.
- Serve with dosa or idli.