By Ujjainee Roy
June 15, 2024
Want a chutney that goes with everything? Try a savoury and delicious onion chutney. It's not just pairable with a wide number of Indian dishes but can also complement some local ingredients. Here's an easy recipe to make this chutney at home.
– 2 large onions, sliced – 2-3 dried red chilies (adjust to taste) – 1 small piece of tamarind (about the size of a grape) or 1 teaspoon tamarind paste – 1 tablespoon chana dal (split chickpeas) – 1 tablespoon urad dal (split black gram) – 1-2 cloves garlic – 1/2 teaspoon mustard seeds – 1/2 teaspoon cumin seeds – 1/4 teaspoon hing
Heat 2 tablespoons of oil in a pan over medium heat. Add chana dal and urad dal. Sauté until they turn golden brown. Add the dried red chilies, garlic, mustard seeds, cumin seeds, and asafoetida. Sauté for a minute until the spices are fragrant.
Add the sliced onions and cook until they turn soft and golden brown. Add the tamarind and salt, and cook for another 2-3 minutes. Turn off the heat and let the mixture cool slightly.
Transfer the cooled mixture to a blender or mixer. Add a little water (as needed) and blend to a smooth paste. The consistency should be thick but spreadable.
Heat 1 tablespoon of oil in a small pan. Add mustard seeds and let them splutter. Add urad dal and fry until golden brown.
Add the dried red chilies and curry leaves. Sauté for a few seconds until aromatic. Pour the tempering over the prepared chutney and mix well. Garnish with fresh coriander leaves if desired.