Onion chutney is a flavorful South Indian condiment that perfectly complements idli, dosa, uttapam, and even chapati. Made with sautéed onions, red chilies, and a hint of tamarind, this chutney strikes a beautiful balance between sweetness, spice, and tang. It’s quick to prepare, needs minimal ingredients, and adds a burst of flavor to any meal. Whether served fresh or tempered with mustard seeds and curry leaves, onion chutney brings a comforting, homely touch to your plate. This chutney is especially suitable for diabetics and people aiming to reduce weight, as it uses minimal oil and skips coconut, which lowers the calorie and fat content.
Chutney Tastes good with Karuppu Kavuni Dosa, Malippo idli, Kanchipuram idli, dosa, Spongy Dosa.
You may also like: Diabetic Friendly Chutney Recipes, Millets Adai Dosa
Ingredients for making onion chutney / Vengaya Chutney
Tomato – 1
Onion – 4
Red chillies – 4-6
Garlic – 10
A pinch of Asafoetida
Urad dal - 2 tsp.
Gram dal - 2 tsp.
A sprig of curry leaves
Salt as required.
To temper
Mustard seeds - 1 tsp.
Urad dal - 1 tsp.
A sprig of curry leaves
Method for making onion chutney / Vengaya Chutney
1. Heat oil and add the urad dal and gram dal when the dal turns brown add the red chillies and saute.
2. Remove the contents to a plate.
3. Now then add the chopped onions and garlic saute well till they become transparrent. Add the tomatoes and pinch of hing and saute well till it gets blended with the onions.
2. Allow this to cool and then grind in a mixer along with salt and dal.
3. Season with mustard seeds, urad dal and curry leaves.
Enjoy this onion chutney with Kushboo idli and dosa.
.png)
.jpeg)
0 Comments