Chutney recipes have historically made a great side dish for Indian food. Basically, by serving as a side dish, it enhances the flavour of cuisine. Chutneys are most usually thought of as a side dish for south Indian morning meals. However, a recipe for hot onion chutney may also be used as a topping for sandwiches, parathas, and roti.
A spicy, tangy, red-coloured chutney recipe that is rich in flavour and perfect for idli, dosa, and other south Indian morning dishes. This recipe is made in a manner that is quite similar to that of the classic tomato chutney, but it requires more spice and less sourness.
This chutney is delicious and rich in taste. The red chilies give the food a smoky taste, while the tamarind gives it a little sour flavour. This chutney has a somewhat spicy taste from the garlic, a sweet sweetness from the barely cooked onions, and a delightful earthy flavour from the lentils.
Here’s the recipe for Onion Chutney.
Ingredients:
• 1 cup chopped onions
• ¼ to ½ chopped garlic or 1 to 2 garlic cloves
• 2 to 3 Kashmiri red chilies
• 2 tsps oil (sunflower oil or peanut oil)
• 1 tsp chana dal (split bengal gram)
• ½ tsp urad dal (split black gram)
• ¼ tsp tamarind or a small piece of tamarind
• Salt, as required
• ¼ cup water, for blending/grinding
• ¼ to ⅓ cup water
Onion Chutney
• 2 tsps oil (sesame oil or sunflower oil or peanut oil)
• ½ tsp mustard seeds
• 1 pinch asafoetida (optional)
• 5 to 6 curry leaves
Method:
For frying the lentils and red chillies:
• In a pan, heat the oil. Add chana dal and urad dal after reducing the heat.
• Cook the lentils while tossing often until they turn golden.
• Next, add Kashmiri red chilies.
• Fry the chilies for a few seconds until you see a colour change and the development of scent.
• Fry on a low heat to prevent burning the chilies.
• Red chilies from Kashmir add colour while not adding any intensity to the chutney.
For sauteing:
• Then include the minced onions and minced garlic.
• On low to medium heat, start to sauté them.
• While sautéing onions, keep stirring.
• Onions should be sautéed until they start to become golden.
• Immediately after turning off the heat, let the onions cool.
• The entire onion combination should be transferred to a small blender or mixer-grinder.
• Salt and tamarind can be added to taste.
• Mix with water to get a paste that is smooth and place aside
For the onion chutney:
• Use a tadka pan or the same pan to heat. Keep the heat to a minimum.
• Add the mustard seeds and let them pop.
• When the mustard seeds begin to pop, add a few curry leaves and asafoetida.
• The curry leaves should be fried for a few seconds until crisp.
• Add the ground onion chutney immediately, while maintaining a low or moderate heat.
• The chutney and the tempered ingredients should be properly combined.
• Add water. By adjusting the amount of water, you may make this chutney thinner or more thick.
• After thoroughly mixing, turn off the heat.
