Today’s recipe is a very simple low calorie chutney using onions. Growing up, my amma always made spicy onion chutney to go with Pongal. And thats how I liked pongal. Not only does this chutney goes well with Pongal, it works as best side dish for idli/dosa or any South Indian breakfast dishes. Onions carry a natural sweetness especially when sauteed. So, I always add a little extra ed chillies to make it hot. Along with the red chillies, urad dal and chana dal add to the texture of this chutney. On the plus side, this chutney stays well in fridge for about a week and tastes fresh. As an addition, a few curry leaves add an extra taste to this chutney.
To make Spicy Onion Chutney | Venkaya Chutney
What I used –
- Onion Chopped, 1 cup
- Urad Dal, 1 tbsp
- Chana Dal, 1 tbsp
- Dried Red Chillies, 5-6
- Tamarind, small marble sized ball
- Salt, as required
- Oil, ½ tsp + ½ tsp
- Mustard Seeds, ½ tsp
- Jeera, ½ tsp
How I made –
1. In a pan, heat ½ tsp of oil. Add mustard seeds & jeera and as they splutter, add urad dal, chana dal and dried red chillies. Fry until everything turns golden brown. Remove it onto a plate and let it cool. In the same pan, heat 1/2 tsp of oil. Add chopped onions and add salt required. Cook until translucent on low flame. Let it cool down.
2. In a mixer jar, add the fried red chillies and dal mixture and grind until smooth. Add the fried onions and pulse the mixture until everything is blended. Scrape the sides and pulse for a couple more times. Remove it on to a bowl.
3. Serve as a side dish for idli or dosa or pongal.
- The number of red chillies can be adjusted according to the taste preferences. As the chutney turns out slightly sweet, I add 5 -6 of the spicier version of chillies.
- The chutney stays good in the refrigerator for a week days when stored in air tight container.
- Tamarind gives a tangy punch to the chutney, if you don’t like the tanginess – can skip it.
- Pulsing the onions instead of running the mixer of high speed helps protect the texture of onions.