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Onion Chutney

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Onion Chutney

Onion Chutney is a good option when you are in a hurry and  want something suitable to team up with your lentil pancakes.

onion chutney 1


2 onions, chopped

2 green chillies, chopped

1 tbsp oil

1 tsp urad dal

1 tsp mustard seeds

1 red chilly, dry

4 curry leaves

Pinch asafetida

Tamarind pulp

½ tsp sugar

Salt to taste

2 tbsp coriander leaves, chopped

onion chutney 2


Heat oil in a pan. Add mustard seeds. Once they start crackling up, add urad dal, red chilly , curry leaves and asafetida.

Add onions and green chillies and fry till onions become translucent.

Add sugar, tamarind pulp and salt. Switch off the gas.

Let the mixture cool.

Blend together the mixture with coriander leaves in a blender to a smooth consistency.

Taste and adjust the seasonings.

onion chutney with cheela

Serve with any South Indian fare or savory lentil pancakes/cheelas.

Serves 2

Note: The authentic recipe is generally made with baby onions and tempered later with curry leaves and mustard seeds.


About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

2 responses »

  1. Pingback: Alle Chutney/ Ginger Chutney | Keli Paan

  2. Onion Chutney is one of my father’s favourites and a staple in our home on weekends. 🙂


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