Onion chutney recipe

Updated on June 9, 2021 by Raks Anand 65 Comments

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Onion chutney recipe comes to rescue when there is no tomato or coconut in stock. Especially perfect to go with Idli, dosa and other breakfast recipes.

Onion chutney recipe | How to make Vengaya chutney - Raks Kitchen (1)

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❤ Why I love this
💭 Top tip
📖 Variations
📝 Related posts
Recipe card

❤ Why I love this

To begin with, I can double ensure this works best as my mom makes often, MIL too makes the same way. Very simple yet spicy as well as flavorful. Using small onion (chinna vengayam) is perfect for this chutney for delicious results. Also, top with sesame oil as we south Indians do and serve as side dish for idli or any dosa.

Besides, the highlight of the recipe is deep roasted red chilli, which gives distinct and smoky flavor. In other words, my she says karuga varutha vara milagai, is the reason for it's unique color too.

It also gives depth for the chutney's taste apart from the onion we use. No dals are in this particular recipe like you see mostly chana dal or urad dal or even roasted gram dal in most of my chutney recipes.

This ensures onion's flavor the fullest as well as this texture that never matches any other. In addition, Tamarind gives a nice twist and helps balancing the chilli's heat.

Onion chutney recipe | How to make Vengaya chutney - Raks Kitchen (2)

💭 Top tip

To avoid bitterness, the tamarind and salt must be balanced.You can add a pinch of jaggery.
You can first grind red chillies and then add onion to grind it coarsely. This gives best color as we are grinding red chilli finely and give a texture to the chutney.

Can I use regular large onion for this recipe?

Definitely yes. I recommend small onions as it gives best flavor. If you don't have you can sure swap it.

Why my chutney is different in color than yours which is brownish?

Couple of reasons, the level until which we roast deep brown in color. My chillis are regular ones, if you use chillis like byadgi or Kashmiri red chilli, then the colour may be on reddish side.

Can we use blender or mixie?

What I mean blender is the western type like Bosch etc. Mixie is Indian brand we use mainly in Indian kitchen. In this particular recipe, I use my Bosch food processor (blender) as my mixie was spoilt.

Usually my mixie is Preethi or Panasonic.

📖 Variations

If you want you can add 2 tblsp of coconut along with this.
You can just fry the onion and add red chilli powder instead using the whole ones. This will give a bright red chutney. But tastes differentfrom this.

How to make onion chutney to store for 15 days?

After tempering, add the ground chutney to the oil and add some 2 tablespoon of sesame oil and saute until oil oozes out. Oil should float on top. Cool this down and transfer to a clean container. Handle carefully with dry spoon, take out only required portion and keep it back in fridge.

📝 Related posts

You may also like

Raw green chilli chutney
5 mins lemon chutney
Saravana bhavan style chutney

Goes well with

Paniyaram
Crisp roast dosa
Soft idli

Recipe card

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5 from 3 votes

Onion chutney recipe comes to rescue when there is no tomato or coconut in stock. Perfect to go with Idli, dosa and other breakfast recipes.

Course Condiments

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Author Raks Anand

Servings 3

Cup measurements

Ingredients

¾ cup Small onion shallots, Chopped
5 Red chillies
2 Pinches Tamarind
Salt

To Temper

2 teaspoon Oil - 2 tsp
½ teaspoon Mustard - ¾ tsp
1 teaspoon Urad dal - 1 tsp
8 Curry leaves

Instructions

In a kadai add a teaspoon of oil fry red chillis and add peeled chopped small onion and fry until golden spots appear here and there.
Cool down and grind with little water, tamarind and salt.
Heat oil in kadai and temper with the items given under ‘To temper’ table and pour the ground mix with little more water. (⅛ cup)
Immediately switch off the stove and give a stir. ( you can skip this boiling step too. Just grind and add the tadka to it and mix)

Notes

To avoid bitterness, the tamarind and spice must be balanced.
You can first grind red chillies and then add onion to grind it coarsely. This will avoid bitter taste if at all you have that problem.

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📸 Stepwise photos

1. In a kadai add a teaspoon of oil fry red chillis and add peeled chopped small onion and fry until golden spots appear here and there. After that, cool down, grind with little water, tamarind and salt.

Onion chutney recipe | How to make Vengaya chutney - Raks Kitchen (4)

2. Then, heat oil in kadai and temper with the items given under ‘To temper’ table and pour the ground mix with little more water. (⅛ cup) As soon as you do it, immediately switch off the stove and give a stir. ( you can skip this boiling step too. Just grind and add the tadka to it and mix)

Onion chutney recipe | How to make Vengaya chutney - Raks Kitchen (5)

Serve with Rava idli or best with godhuma dosai or else like me Nei podi dosai. Tastes heaven!

Onion chutney recipe | How to make Vengaya chutney - Raks Kitchen (6)

Other Chutney Recipes

Ulundu chutney recipe, urad dal white chutney
Pottukadalai chutney recipe | Udacha kadalai chutney
Poondu karuveppilai chutney podi, Dry chutney

Reader Interactions

Comments

Sowmya Sundararajan
January 17, 2013 at 4:08 am

My Mom makes this too. I love it Raji. Good job
Reply
Sudha Sabarish
January 17, 2013 at 4:27 am

I also did the same thing today but your's is different.Mine can be stored in fridge for a 15 dayss also.Need to try your version.
Reply
Nisha
January 17, 2013 at 4:57 am

Perfect clicks and i'm drooling
Reply
Sowmya D.S.L
January 17, 2013 at 5:02 am

I love onion tomato chutney.. Never tried onion chutney. thanks for recipe.. I ll try it definetely 🙂
Reply
prathibha Garre
January 17, 2013 at 5:08 am

tastes yu m.nice pics
Reply
Nagalakshmi V
January 17, 2013 at 6:53 am

simple and lovely!
Reply
Jeyashrisuresh
January 17, 2013 at 7:03 am

Best one to pair with idli | dosa , and super easy to make also.
Reply
Meena Selvakumaran
January 17, 2013 at 8:10 am
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Love the clicks.So inviting.
Reply
APARNARAJESHKUMAR
January 17, 2013 at 8:14 am

best one ! the side dosai is podi dosai right 🙂 what a combo !
Reply
யமுனா
January 17, 2013 at 9:02 am

superb.. the best thing about your posts is makes me hungry everytime even though my stomach is full. kudos Raji 🙂
Reply
Kaveri Venkatesh
January 17, 2013 at 10:07 am

Onion chutney is my favorite...Love your version...looks yum
Reply
Abirami Ganesh
January 17, 2013 at 10:07 am

lovely...
Reply
Abirami Ganesh
January 17, 2013 at 10:08 am

This comment has been removed by the author.
Reply
Unknown
January 17, 2013 at 10:34 am

sree lakshmi
Its good u can add ginger & cummin it tastes good 🙂
Reply
Valarmathi Sanjeev
January 17, 2013 at 10:41 am

Chutney looks so yumm. Beautiful click 🙂
Reply
Priya
January 17, 2013 at 11:18 am

Excellent side dish for both idlis and dosas,mouthwatering here.
Reply
Srimathi
January 17, 2013 at 1:56 pm

We can never have shortage of chutneys. I love trying new ones. Will keep this one in mind for the next dose session.
Reply
visali dev
January 17, 2013 at 2:15 pm

i'm gonna try it tonight with hot idlys'....... 🙂
Reply
Suja Manoj
January 17, 2013 at 3:12 pm

Drool worthy chutney,simple and yummy
Reply
Vanamala Hebbar
January 17, 2013 at 3:17 pm

My friend makes this almost similar chutney.. nice and lovely pics
Reply
divya
January 17, 2013 at 3:24 pm

looks so tempting and yummy dear..will try soon..lovely clicks..
Reply
Uma Ramanujam
January 17, 2013 at 3:53 pm

It is exactly the way my MIL makes it. but we call that as erra mirram with little bit thick consistency.
Reply
Veena Theagarajan
January 17, 2013 at 4:18 pm

looks so yummy.. My MIL makes it too..
http://great-secret-of-life.blogspot.com
Reply
Laavanya
January 17, 2013 at 4:38 pm

That is one good looking chutney! Onion chutney is so tasty... I like the sweetness it has.
Reply
Janani
January 17, 2013 at 6:32 pm

My favourite chutney goes so well with adai.My family faviurite one nice click raji.
Reply
Madhavi
January 17, 2013 at 8:51 pm

Love your recipes...this chutney looks super!!!
http://vegetarianmedley.blogspot.com/
Reply
Anonymous
See Also
Yotam Ottolenghi’s sweet potato recipes
January 17, 2013 at 11:10 pm

I live onion chutney and cant agree more the best combination of idlis and dosas anytime!
Reply
Sangeetha
January 17, 2013 at 11:31 pm

love onion chutney that too with small or sambar onions, your crispy dosa n chutney tempting me more 🙂
Reply
Nagashree
January 18, 2013 at 12:17 am

This is my MIL's signature recipe. Yours looks delicious especially with the paper crispy dosa.
Reply
Apu
January 18, 2013 at 2:59 am

Delicious!! I made a similar recipe the other day to go with dosa - perfect combo!!
Reply
Kadhyaa
January 18, 2013 at 3:22 am

loved your version of chutney. we always make it with coconut and add the other ingredients
Reply
Sushma Madhuchandra
January 18, 2013 at 5:47 am

simple & tasty!
Reply
Chaitra Dev
January 18, 2013 at 6:52 am

Simple and easy to prepare recipe. I wish this dosa had Onion chutney to eat. My dosa tastes bland now.
Nice pics..
Do visit
http://aathidhyam.blogspot.in/
Reply
runnergirlinthekitchen.blogspot.com
January 18, 2013 at 7:15 am

Simply Delicious!
Reply
Priti S
January 18, 2013 at 7:52 am

Simple and yum ...love this one
Reply
ramya soter
January 18, 2013 at 12:30 pm

simply yummy....
Reply
Sharmilee! :)
January 18, 2013 at 2:15 pm

Love the pics....amma makes it the same way too, love this chutney with hot idlis
Reply
Sanoli Ghosh
January 18, 2013 at 5:32 pm

Onion chutney looks irresistible one.
today's recipe:
http://sanolisrecipies.blogspot.in/2013/01/sojne-phuler-torkari-drumstick-blossoms.html
Reply
Jayanthi Karthikeyan
January 18, 2013 at 11:06 pm

Delicious side dish for Dosa and idli.
Reply
Amina
February 01, 2013 at 2:25 pm

delicious and flavourful chutney... Mom too makes it the same way.. 🙂
Reply
Anu
February 18, 2013 at 6:59 am

Had been to ur site quite recently and have tried a couple of recipes. Very good site with detailed steps and accompanying photographs which compel one to try the recipes immediately ;). btw, how do u get this brownish color for the chutney? I tried the same and ended up with a pinkish color.
Reply
RAKS KITCHEN
February 18, 2013 at 7:02 am

Hi, thanks for your compliments 🙂
If you see my chillies, its fried until smoky deep red or almost black. So it brings that brown colour. The colour depends how you roast the chilli and how you grind. I used my blender,it will not grind it smooth like our mixie... it could also be a reason.
Reply
Anu
February 20, 2013 at 4:21 pm

Thanks for the pointers. Will keep them in mind next time.
Reply
Jeba Jenifer
March 21, 2013 at 9:03 am

superb recipe.. thanks raks..
Reply
Suchitra Menon
March 23, 2013 at 3:00 pm

Just made this delightful chutney..my family polished it off the bowl..thank you 🙂
Reply
infant earning
May 10, 2013 at 3:48 am

Thanks for ur recipes,i made this delicious chutney for idli,ur easy version of Fried Rice,Kadai paneer for naan for my son's bday party and bread pizza as an appetizer my Party was a total hit all enjoyed the dinner.
Wonderful blog,Thanks again.
Reply
mala
June 01, 2013 at 1:35 am

i am going to prepare instant Ragi Dosa (your version) and this yummy onion chutney for dinner today. Really you saved my time.I always go for instant version. very very simple yet tasty recipe. thanks dear.
Reply
n.vinutha Rani
June 10, 2013 at 7:03 pm

hi sudha
Let me know about your recipe dear which can be stored in fridge for a 15days coz i am working so it be
easy to me
Reply
Lakshmi Canteen @ Koppa
July 03, 2013 at 3:31 am

Tried this and turned out very good. Thanks for the recipe 🙂
Reply
Kavitha Manoj
July 22, 2013 at 5:37 am

hi
i prepared it today.. it tastes just yum..
kavitha
Reply
NewsOnNews
September 20, 2013 at 10:22 am

My mom used to make this when I was young. The taste still lingers in my heart. Going to prepare it now for the first time. Thanks for the post!
Reply
shanmugaselvi mani
October 05, 2013 at 8:29 am

it is very simple prepared recipe. so i will prepared today. thanks.
Reply
shanmugaselvi mani
October 05, 2013 at 8:29 am

it prepared very simple. So i will prepare for today. thanks!
Reply
nithya m
January 31, 2014 at 12:51 pm

i like it very much it is very easy recipe
Reply
Mohana Priya
February 17, 2014 at 1:30 pm

hai... i m following ur blog for past few months... i loved it... nice blog... thank u...
Reply
Mohana Priya
February 17, 2014 at 1:30 pm

i tried it... it tastes good..
Reply
Rohini
March 15, 2014 at 12:19 am

Breakfast menu today: masala dosa and onion chutney from raks kitchen 🙂 my family has not woken up yet but I know the breakfast is perfect.. 🙂 thank you for the recipe.
Reply
Archana
June 17, 2014 at 6:54 am

Hi, Can I use regular onions instead of shallots?
Reply
Raks anand
June 17, 2014 at 7:04 am

Sure, but only shallots will be more tasty.
Reply
nivchek
July 21, 2014 at 3:49 am

What is a pinch of tamarind? I have a lump of seedy pulp.
Reply
Raks anand
July 21, 2014 at 3:52 am

Pinch with the tip of your two fingers and use. Say a peanut size
Reply
renuka
May 13, 2015 at 10:20 am

Mam, how long this chutney can be stored in fridge ? Shall I store this for one week ? I prepared this chutney.. very tasty .. thanks mam 🙂
Reply
Raks anand
May 13, 2015 at 10:28 am

It will keep good only for a day or maximum two days. 🙂
Reply
mythili grace
November 21, 2015 at 6:03 am

It sounds yummy, I'm going to try this recipe now for dinner with dosa. Thanks for your recipe.
Reply
Essesvi
March 28, 2016 at 3:11 am

For storing in fridge for 10 to 15 days don't add water to the chutney while grinding.
Reply

Onion chutney recipe | How to make Vengaya chutney - Raks Kitchen (2024)

❤ Why I love this

💭 Top tip

📖 Variations

📝 Related posts

Recipe card