Onion chutney / vengaya chutney recipe – easy South Indian style chutney using onions and spices. This is a quick chutney recipe and is a good side dish for idli, dosa and uttapam. It even goes well with chapatis. This chutney has a mix of spicy and tangy flavors and tastes absolutely delicious. While I usually make coconut based chutneys like mint coconut chutney, there are some days when I do not have coconut available or I just want to make a quick chutney. This vengaya chutney comes to the rescue those days. It is very easy to make with just a few everyday ingredients. This chutney is particularly useful when you dont want coconut or tomato based chutneys or you run out of vegggies at home.
Onion is one of the most widely used vegetables in Indian cooking. This humble vegetable is nutritious too as it is a good source of vitamin C and dietary fiber.
This healthy chutney has black gram added to it which gives a nice texture to the chutney. I usually make this chutney spicy, so reduce the chillies as per your taste. Lets move on to the recipe for easy onion chutney.
How to make onion chutney step by step
- Heat oil in a pan. Add urad dal.
- Fry on a medium-low flame till dal turns golden brown in color. Add dry red chillies.
- Then add the chopped onions.
- Stir and add tamarind along with salt.
- Fry till onions turn light brown in color.
- Remove from heat and set aside to cool down and then blend the onion mixture to a smooth paste.
- Finally, prepare the seasoning. For this, heat oil in a pan. Add mustard seeds and once they splutter, add curry leaves and fry for a few seconds.
- Remove from heat and pour the seasoning on the onion chutney and mix well. Vengaya chutney is ready to be served.
Onion Chutney | Vengaya Chutney Recipe below
- 2 medium-sized onions / vengayam / pyaz
- 3 dry red chillies
- 2 1/2 tsp urad dal / black gram (without skin) / ulathum paruppu
- 1 tsp tamarind
- 2 tsp oil
- Salt to taste
- 1/4 tsp mustard seeds
- A few curry leaves
- 1/2 tsp oil
- Roughly chop the onions.
- Heat 2 tsp oil in a kadai / pan. Add urad dal and fry on a medium-low flame till dal turns golden brown in color. Add the dry red chillies.
- Then add the chopped onions and stir.
- Now add tamarind along with salt.
- Saute till onions turn light brown in color.
- Remove from heat and set aside to cool down.
- Then blend the onion mixture in a mixer or blender to a smooth paste. Add little water, depending on the consistency required, to blend the mixture. Transfer the onion chutney to a bowl. Also, check for salt and add some, if needed.
- Finally, to prepare the seasoning, heat oil in a pan. Add mustard seeds and once they splutter, add curry leaves and fry for a few seconds.
- Remove from heat and pour the seasoning on the onion chutney. Mix well. Onion chutney is ready to be served.