Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Easy Red Onion Chutney
This onion chutney sauce can be made in a jiffy. It is spicy, aromatic, and tasty. Use it as a side dish for boiled rice, idli, or pancakes. You can also use it as a dip for snacks!
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A bowl of chutney or sauce
For the chutney:
- 1/2 cup onion, diced
- 1 tablespoon fried gram, optional, gives thickness to this chutney
- 1/2 cup grated coconut
- Blueberry-sized tamarind, soaked in water for 20 minutes
- 6 red chilies, mix of hot and less hot varieties.
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon coriander seeds
For the tempering:
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon white lentils
- 6 curry leaves
- 1 red chili, broken
- 1 teaspoon oil
- Chop onions. Put them in a mixer or grinder. Add grated coconut, fried gram, coriander seeds, dry red chilies, soaked tamarind, and salt.
- Add some water and grind to get a near-smooth sauce or chutney. Add more water if needed to adjust the consistency. This chutney should be semi-solid.
- Make the tempering: Heat oil in a small pan. Add mustard seeds, broken red chilies, white lentils, and curry leaves. Let the mustard crackle. By this time, lentils should turn golden.
- Pour the tempering on the chutney. Mix it at the time of serving.
- Onion red chutney is ready to serve. Eat it with boiled rice, dosa, idli, pancakes, or snacks. Enjoy!