Onion Chutney Recipe | Spicy & Tangy South Indian Style

Onion Chutney Recipe

A quick and flavorful South Indian onion chutney made with onions, dry red chilies, garlic, and tamarind. This spicy and tangy chutney is a perfect side dish for idli, dosa, paniyaram, pongal, or upma, prepared in just minutes.

🛒 Ingredients

• Onions – 2 medium (sliced)

• Dry Red Chilies – 4–5 (adjust spice level)

• Garlic – 3 cloves

• Tamarind – small piece (or ½ tsp paste)

• Curry Leaves – 6–8

• Salt – to taste

• Oil – 2 tbsp (preferably sesame oil)

For Tempering (optional):

• Oil – 1 tsp

• Mustard Seeds – ½ tsp

• Urad Dal – ½ tsp

• Curry Leaves – few

🔪 Preparation Method

1. Heat oil in a pan, add dry red chilies, garlic, and curry leaves. Fry until aromatic.

2. Add sliced onions and sauté until golden brown.

3. Add tamarind and salt, mix well, then turn off the flame.

4. Cool the mixture and grind into a smooth or coarse paste (add little water if required).

5. (Optional) Temper with mustard seeds, urad dal, and curry leaves, then pour over the chutney.

✅ Serving Suggestions

• Tastes amazing with idli, dosa, paniyaram, pongal, upma, and chapati.

• Can also be used as a spread for sandwiches or wraps.

📦 Storage & Usage

• Store in an airtight container in the refrigerator for 2–3 days.

• Reheat slightly before serving for best taste.

• Avoid storing at room temperature as onions spoil quickly.