Chutneys are runny dips ,which are served alongside the breakfast items like kuzhipaniyaram, dosai, idly, oothappam, ravadosai, pongal, ravaidly etc. There are hundreds of varieties of chutneys and the onion chutney is one of the most common one, but a little different in taste.
Even though the coconut, tomato, mint, coriander and peanut chutneys are popular, do try this chutney, which is spicy and tangy.
The onion chutney can be made quickly, without a fuss and is delicious.
Recipe taken from Cook and See Part – 1.
Ingredients
- Onions 4 to 5 ( medium size ) chopped fine,
- Red chillies 10 to 12 ,
- Tamarind (new) 10 grams,
- Salt 2 teaspoon or as desired,
- Asafoetida ½ teaspoon (powdered) or compounded asafoetida a small bit (less than ¼ of an inch),
- Oil 6 to 8 teaspoon,
- Mustard 1 teaspoon,
- Black gram dal 2 teaspoon.
Method
- Grind the red chilies along with salt, asafoetida, tamarind to a smooth paste, adding a little water.
- In a kadai or griddle, heat oil, add mustard. As it splutters, add black gram dal. Add onions and shallow fry to golden brown in low heat.
- Add the ground paste and cook in low heat for a four to five minutes. Stir while cooking.
- Remove, cool and serve.