This Onion Chutney is handy for those days because it’s a chutney recipe with no coconut and the onions get browned in less time than it needs for you to steam your idlis or make your dosa / uthappam.
Ingredients: 3 large onions, sliced thin 4-5 dry red chillies (adjust to taste) 1 pinch of hing (asafoetida or perungayam) 2 cloves of garlic, chopped 1 small piece of tamarind (optional, I rarely use this) 1 tsp of salt (adjust to taste) 1 tbsp of nallennai or Indian sesame oil (or any oil you prefer)
How to Make Vengaya Chutney:
- Heat the oil and add the sliced onions. Sautè until it turns pink and transparent. 2. Add the red chillies, hing, and garlic, along with salt. 3. Continue to fry in medium heat until the onions turn golden brown. 4. Cool and grind to an almost-smooth chutney (add the tamarind, if using) without adding water 5. Serve chutney with idli or dosa Step by Step Pictures for Making Onion Chutney:
- Heat oil and fry the onions until pink.
- Add the chillies, garlic, hing, and salt.
- Fry until onions turn golden brown.
- Cool to a temperature your mixie or blender can handle.
- Grind (with the tamarind, if using) to a smooth chutney. Water not required. Serve with idli, dosa, uthappam, etc. Notes: – Replace the onions with shallots (chinna vengayam, ulli) for a different flavour and if you have the patience to peel them. – You can add some water to the chutney if you want a looser consistency. You can also temper the chutney with some mustard seeds popped in some oil. I have not tried this. My complicate a simple thing? I prefer Vengaya Chutney undiluted, untempered, and thick. It’s delicious!
