Onion Chutney for Idli Dosa varieties

While Coconut chutney is the most preferred option for Idli and Dosa varieties at our place, at times I run out of coconut and so I do try preparing other kinds of chutneys at home. I have posted an Onion Chutney recipe earlier which is prepared with a combination of ground dry coconut and onion and is sautéed nicely- which helps to store it in refrigerator for up to a week. I just love having that chutney with various dishes like Billakudumulu(rice rava tikkis), Dosa or even Chapati. When I have small onions known as shallots at hand, I do not miss making this easy Onion chutney and also another version of raw onion chutney called "Ulli Karam", which I plan to post later.

Coming to today's post - Onion Chutney, it is a very simple chutney recipe which goes nicely with Idli and Dosa varieties. This recipe is very similar to my Tomato-Onion Chutney except that in this version, I avoided tomato and followed the same recipe. This chutney comes handy when we do not have any other ingredients for the usual chutneys as it has very basic ingredients which are available in our pantry always.

Check out other chutney varieties for Breakfast items:

• Coconut Chutney
• Hotel Style Coconut Chutney
• Mint-Coriander flavored Coconut Chutney
• Onion Chutney
• Magaya Perugu Pacchadi 
• Mango Ginger Chutney | Mamidi Allam(Maa Inji) Chutney
• Peanut Chutney
• Red Coconut Chutney
• Tomato-Onion Chutney

Onion Chutney for Idli/Dosa Varieties:

Serves 2-3

Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins

Cuisine: South Indian | Category: Chutney for Breakfast - Accompaniments

Ingredients:

15-20 small Shallots or 2 Onions

4-5 Red chillies

2 tsp Urad dal

1/2 tsp Cumin seeds

3/4 tsp Tamarind Pulp

Salt to taste

1 tbsp. Oil

to temper:

1 tbsp. Oil/Ghee

1/2 tsp Mustard seed

a sprig of Curry leaves

Method:

• Cut the ends of shallots and soak them in water for 10 mins. This helps to remove their skins very easily. Remove the skin of shallots and cut them into 2-3 pieces if they are bit large. If you are using regular onion, cut into medium chunks.
• Heat 1/2 tsp oil and add cumin seeds, red chillies and urad dal and fry until urad dal changes its color to slight red and red chillies should turn dark brown in color, take care that you do not burn them. Remove it and keep it aside.
• Heat remaining oil in the same pan and add shallots and fry them until they turn slight brown in color. This might take some 4-5 mins. Add soft tamarind at the end and mix well, if you are using tamarind pulp add it while grinding.Cool them a bit.
• Grind roasted urad dal,red chllies and cumin seeds with salt to a coarse powder.
• Add sautéed shallots(onion chunks) and tamarind pulp and grind it to a smooth or coarse chutney according to your preference. Add little water if required while grinding. Remove the chutney to a bowl.
• In the same pan heat 1 tbsp. ghee/oil and crackle mustard seeds and add curry leaves and fry for some time and add this tempering to the chutney and mix well.

Serve it with Idli and Dosa varieties.

Notes:

1. You can add 2-3 roughly chopped tomatoes and fry along with onions and grind together to make tomato-onion chutney.
2. You can also 2-3 garlic pods while sautéing onions which adds a nice flavour to the chutney. 

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