Chutney made using onions, having the slight heat of Kashmiri red chilies and flavors of curry leaves, mustard seeds, silent sweetness of the onions, etc; is onion chutney. This chutney recipe is perfect to be served with idli, dosa, etc. just like coconut chutney, tomato chutney, etc. It is also known as Vengaya chutney and is a very popular dosa chutney recipe or red chutney for dosa. It is quick and easy to make. I recently used this chutney recipe for my breakfast. I prepared Paniyaram and served with the onion chutney. It worked so well.
In South Indian cuisine the chutney varieties are ample. Be it coconut chutney, tomato chutney, onion tomato chutney recipe, beetroot chutney recipe and so on. These dosa chutney recipes are so simple and easy to make. Let’s see the ingredients required for Onion Chutney:
Tempering: Mustard seeds, curry leaves, chana dal, urad dal, Kashmiri red chili powder go into the tempering for this onion chutney recipe. These ingredients are common for most of the dosa chutney recipes. Here it is important to mention that Kashmiri red chili should be used. It is less hot and more red. I have used Kashmiri red chili powder. You can also use whole dry Kashmiri red chilies. Further, I have not tempered the chutney again. If you wish you can add second tempering of mustard seeds and curry leaves.
Onions: Of course, onions have been used. Browning of the onions is essential.
A spoonful of chutney is enough to pep up any meal and idli dosa are incomplete without their chutney varieties. Whenever idli/dosa is ordered at the restaurant we see a number of idli chutneys, red chutney for dosa and so on. Therefore there are a few chutney recipes on the blog; coconut chutney, peanut chutney, onion tomato chutney, etc.
Serve with hot Paniyaram for a weekday breakfast.
1.This recipe makes approximately 1 cup of onion chutney.
2.In a cooking pan heat 1 tsp of oil. Add 1tsp of mustard seeds (raie), cook till crackle. Next add a spring of curry leaves, cook for 10 seconds. Next goes in 1 tsp chana dal and ½ tsp urad dal. Cook till dals brown. Switch off the flame. Add 1 tsp Kashmiri red chili powder. Cook for 20 seconds.
3.Now add 1 cup chopped onions.
4.Cook on low flame till the onions brown.
5.Switch off the flame and let the mixture cool down. Transfer to a grinder with salt to taste.
6.Add water as per the desired consistency. Grind to make a smooth chutney.
7.Ready to serve. Bon appétit!
PREP TIME 5 minutes
COOK TIME 5-7 minutes
TOTAL TIME 12 minutes
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