Onion Chutney Recipe
Ingredients:
3 medium-sized onions, finely chopped
4-5 small garlic cloves, roughly chopped
5 dried red chilies (adjust to your spice preference)
Salt to taste
1 small piece of tamarind
3 tablespoons of water
Oil, for cooking
1 tablespoon of oil
1 teaspoon mustard seeds
1 teaspoon urad dal (split black lentils)
1 dried red chili, slit
A few curry leaves (optional)
preparation
Finely chop the onions and the garlic cloves. Heat oil in a pan over medium heat. Add the chopped onions, garlic, and dried red chilies.Add salt to the mixture and sauté until the onions become soft and translucent, and the red chilies are cooked through. This will take about 10-15 minutes.Remove the pan from the heat and let the mixture cool down slightly. Once it’s warm enough to handle, transfer it to a blender or small food processor.Add the small piece of tamarind and 3 tablespoons of water to the blender.
Blend the mixture until you achieve a smooth or slightly coarse chutney, depending on your preference.In the same pan (or a small separate pan), heat 1 tablespoon of oil over medium heat.Once the oil is hot, add the mustard seeds. Let them splutter. Then, add the urad dal and sauté until it turns light golden brown.Add the slit red chili and curry leaves (if using). Sauté for a few seconds until the curry leaves are crisp. Be careful not to burn them.Pour the hot tempering over the blended chutney and mix well.
Serve the onion chutney with dosa, idli, or any other South Indian breakfast or snack of your choice.
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