Restaurant Style Onion Chutney
Experience the bold and vibrant flavors of South India with this Restaurant-Style Onion Chutney, a perfect accompaniment to dosas, idlis, and more. Made with caramelized red onions, garlic, and spicy dried red chilies, this recipe achieves a rich, smoky depth of flavor balanced by the tang of tamarind. What sets this chutney apart is the finishing tempering of crackling mustard seeds and aromatic curry leaves, which adds an irresistible layer of complexity. Quick and easy to prepare in just 25 minutes, this chutney is an essential side dish for any classic South Indian meal. Its smooth texture and versatile taste make it an instant crowd-pleaser, whether served fresh or as a prepped-ahead favorite.
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Recipe Information
Ingredients
- 2 pieces Red onions (medium-sized)
- 3 pieces Garlic cloves
- 4 pieces Dried red chilies
- 1 tablespoon Tamarind (pulp or small piece)
- 2 tablespoons Cooking oil
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 1 teaspoon Salt
- 2 tablespoons Water (optional)
Instructions
Peel and roughly chop the red onions into medium-sized pieces.
In a pan, heat 1 tablespoon of cooking oil over medium heat. Add the dried red chilies and garlic cloves. Sauté for 1-2 minutes until fragrant.
Add the chopped onions to the pan and cook, stirring occasionally, until they turn translucent and light golden brown. This should take about 7-8 minutes.
Add the tamarind pulp and salt, then mix well. Cook for another 1-2 minutes to allow the flavors to combine.
Remove the pan from heat and let the mixture cool for a few minutes.
Transfer the cooled mixture to a blender and blend until smooth. Add water if needed to adjust the consistency.
In the same pan, heat the remaining 1 tablespoon of oil. Add the mustard seeds and let them splutter.
Add curry leaves to the pan and toss for a few seconds until aromatic.
Pour the tempering (mustard seeds and curry leaves) over the blended chutney and mix well.
Serve the onion chutney at room temperature as a side for your favorite South Indian dishes.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2375 mg | 103% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 13.6 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 568 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
