Small Onion Chutney Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, urad dal, and curry leaves. Saute until the mustard seeds crackle and the dal turns golden brown.
• STEP 2.Add chopped small onions and saute until they turn translucent.
• STEP 3.Add chopped tomatoes, red chili powder, turmeric powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 4.Allow the mixture to cool and then grind it into a smooth paste.
• STEP 5.Heat oil in a pan and add mustard seeds, urad dal, and curry leaves. Saute until the mustard seeds crackle and the dal turns golden brown.
• STEP 6.Add the ground chutney paste and cook for a few minutes until it thickens.
• STEP 7.Remove from heat and let it cool. Store in an airtight container in the refrigerator.
• STEP 8.Serve the Small Onion Chutney with dosa, idli, or any other South Indian breakfast dish.

Cooking Tips

• You can adjust the spiciness of the chutney by adding more or less red chili powder.
• For a variation, you can also add grated coconut while grinding the chutney paste.
• Make sure to cook the tomatoes until they are soft and mushy to enhance the flavor of the chutney.

Storage and Serving

• Store the Small Onion Chutney in an airtight container in the refrigerator for up to 3-4 days.
• Serve the chutney as a side dish with dosa, idli, uttapam, or any other South Indian breakfast item.
• You can also use the chutney as a spread for sandwiches or as a dip for snacks.