1/1 Photo of South Indian Onion Chutney
This is the traditional way of making red chutney with onions. Serve with hot idlis or dosa.
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- 1In a small pan, heat the oil.
- 2Add the urad dal, red chillies and asafetida. Fry until urad dal changes color slightly. Don't let it burn.
- 3In a bowl, combine coconut, onion, tamarind paste and salt.
- 4Add the red chilli mixture to the rest of the ingredients.
- 5Grind until smooth adding as little water as possible (a traditional Indian mixer is better at this than a blender or food processor).
- 6If desired, you may add tempering.
- 7Tempering - In a small pan, heat oil then add black mustard seeds, curry leaves and red chillies. When mustard seeds splutter, add to the chutney and mix well.
- 8Depending upon what kind of onion you use, the smell of raw onions may be overpowering. If that is the case, after tempering, heat 1 tsp oil in a pan and fry the chutney for about 10 min until all the raw smell is gone.
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Nutritional Facts for South Indian Onion Chutney
Serving Size: 1 (69 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 171.3
- Calories from Fat 135
- Total Fat 15.0 g
- Saturated Fat 12.3 g
- Cholesterol 0.0 mg
- Sodium 11.3 mg
- Total Carbohydrate 9.7 g
- Dietary Fiber 4.3 g
- Sugars 3.9 g
- Protein 2.3 g
The following items or measurements are not included: