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    You are in: Home / Recipes / South Indian Onion Chutney Recipe
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    South Indian Onion Chutney

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    Dimpi's Note:

    This is the traditional way of making red chutney with onions. Serve with hot idlis or dosa.

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    Units: US | Metric


    1. 1
      In a small pan, heat the oil.
    2. 2
      Add the urad dal, red chillies and asafetida. Fry until urad dal changes color slightly. Don't let it burn.
    3. 3
      In a bowl, combine coconut, onion, tamarind paste and salt.
    4. 4
      Add the red chilli mixture to the rest of the ingredients.
    5. 5
      Grind until smooth adding as little water as possible (a traditional Indian mixer is better at this than a blender or food processor).
    6. 6
      If desired, you may add tempering.
    7. 7
      Tempering - 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.
    8. 8
      Depending 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.

    Ratings & Reviews:


    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:

    asafetida powder

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