Indian onion chutney Recipe, is spicy and incredibly flavorful! Enjoy this Indian dish as side dish or even as 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 chutney can be made quickly at home with most common ingredients in any Indian home. This recipe is very easy with minimum number of ingredients.
Onion, tomato and dried red chilies are the most common, basic ingredients found in our kitchen. I always make sure that my pantry is reserved with onions and tomatoes. This chutney can be made in minutes like I did this 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 am making Idli batter, then next day menu would be compulsorily hot Idlies. And nevertheless to say that it is served with this Indian onion chutney. This chutney tastes heaven when it is prepared with pearl onions/ sambar onions. Since we are not getting, I opted to go for the big red onions, which also gives out the same results. If you have small onions / pearl onions / sambar onions, be go ahead and use them.
This is how my MIL prepares this Indian onion chutney. Which is my family members all-time favorite chutney. We call it as ‘Vengaya Chutney’ in Tamil. The recipe which I’m going to share is the South Indian onion chutney.
How does this Onion Chutney tastes like?
This chutney tastes similar the hot Mexican salsa. But slightly different with the Indian flavors. This is hot and tangy with the rich tomato’s sourness and you could really feel the heat of dried red chilies.
Where to get the Ingredients?
These ingredients are staple and pantry available in all the Indian homes. And you can get these ingredients from your local Indian stores or from online stores.
Curry leaves is the only item which is not available outside in Indian store. If this is not available you may skip it.
The proportion of onion and tomato?
Onion should be on the lighter side compared to the onion. If you are taking a medium-size onion from the basket, then tomato has to be a bigger one. Onion chutney pairs best with Idlies, Oothappams. Shall we move on to the recipe now?
I’m sure every Indian’s most favorite Chutney would be this Onion chutney. I very much sure that every Indian grew up having it at least once a week.
Throughout India, this Indian onion chutney is made. However in different method with the different ingredient. But one thing is common in all these regional variations is two ingredients. Tomatoes and onions are the two basic ingredients remain the same for any onion chutney recipe.
As I have discussed with you earlier, this is my favorite recipe for anything. And my website is all about sharing my favorite or my family’s favorite recipes in here. And this documentation is helping me a lot. And hope you will also find it useful.
This Indian onion chutney recipe is so simple. That it is made without coconut or without garlic or without tamarind.
I forgot to tell you that this recipe would take less than 15 minutes for making 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 longer storage time.
I generally make in large batches and thinking that I can use it for following three or four days. But in reality, no matter how much I make it get disappear within a one day or two.
What does the Indian onion chutney go with?
This chutney is very versatile can be modified into any form as you like.
Serve as the 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.
Few ideas for Variations Indian onion chutney recipe :
Many variations can be made to make this chutney as a new dish every time you make.
Add a small piece of garlic or ginger.
Substitute half our full quantity of tomatoes with tamarind.
Substitute green chiles red Chili’s 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 storing. Which subsequently needs more oil for sauteing. But if you wish to make it less oily, you need to consume 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 what it called as, if chutney made with finely chopped onion and tomato. But you may use mortar and pestle to make this chutney. But this is totally a tiring and painful process.
Indian Onion Chutney
- 1 cup onion roughly chopped
- 1 cup tomato roughly chopped
- 2 red chili dried
- 1/2 tsp salt or to taste
- 1 tsp vegetable oil preferably sesame oil
- 1 tsp black mustard seeds
- 1 tsp urad dal skinless black gram
- 5 curry leaves
- 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 1/4th 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.