No tomatoes, no coconut….wow thank these onions. This spicy red faced chutney loves to give company to idlis, dosas, chapathis and is an equally good friend of hot rice too!

Dish Type:  Side Dish

Preparation Time:  10 min

Cooking time:  10 min

Serves:  4 persons


For dry frying:

Roasted gram             1 tbsp

Red chillies                  10 nos.

For sauting:

Oil                               1 tsp

Onions                         5 nos. (medium size)

Turmeric                     A pinch

Tamarind paste           ¼ tsp

Salt to taste                 1 tsp (approx.)

For grinding:

All of the above

Jaggery                        1 tbsp

Raw grated coconut    1 tbsp (optional)

For seasoning:

Oil                               1 tsp

Mustard seeds            ½ tsp

Red chillies                 1 no.

Curry leaves               1 sprig


Peel the skin of onions, cut them into cubes and keep aside.

Heat a medium sized kadai. Dry fry roasted gram and red chillies for 2 to 3 min.

Transfer it to a plate. When it cools, grind it coarsely.

In the same kadai, heat a tsp of oil. Saute onions. While sauting, add turmeric, salt and tamarind paste. Continue to saute till the onions turn transparent and light brown in colour.

Switch off the burner. Let the onions cool. Add these shallow fried onions, raw coconut and jaggery to the roasted gram powder in the mixie and continue grinding till they blend well to a smooth mix.

For seasoning, heat oil in the same kadai. Add mustard seeds. When they crackle, add broken red chilly and curry leaves. Now add the ground chutney and saute for a while till the raw smell of onions disappear. Transfer them to a bowl.

Onion chutney is now ready.

Also view “Beetroot Chutney”, “Chayote Chutney”, “Palak (Spinach) Chutney”, “Ridge Gourd Chutney”, “Raw Banana Chutney”, “Carrot (Gajar) Chutney

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