We Indians are fond of our chutneys. Be it south north east or west we all have our own special favourite chutney. When South Indians love their coconut chutney North Indians are fond of their mint and coriander chutney. Towards east we have chutney in the name of kimchi and not to forget the Maharashtrian shengdana chutney and many many more. Some are sweet some are tangy while some are spicy and some more spicier 😀 It’s all about our preferences and each chutney have it’s on unique taste and texture. Today I’m gonna share something very easy here, the chutney with the minimal ingredient list- An easy peasy onion chutney recipe.
It’s a south Indian chutney which I often make with idli and dosa. Most of our North Indian friends are already a fan of onion chutney and now they try it at home. see it’s that easy 😀
Onion Chutney Recipe
Onion: 3 big or (shallots 100 gms)
Chilli powder: 1 tablespoon
Oil: 1 to 2 tablespoon, salt: As per your taste
- Heat oil in a heavy bottom kadai or a non-stick pan.
- Add chopped Onions and saute till onion turn golden brown.
- Add salt, chilli powder and saute till you see oil oozing out of the onions.
- Turn off stove, cool and grind the mix to a fine paste.
- Transfer the chutney to a bowl and serve with hot idlis and dosa.
- The chutney made with shallots are way more tastier than the one made with onion.
- You can adjust the amount of chilli powder as per your tolerance level. The caramelised onion will adjust the spice level giving a nice sweet and spicy taste to the chutney.
- Transfer the chutney to an air tight box and refrigerate it. It stays fresh for atleast3 days.
- You can also add tomatoes to this chutney. A small tomato would be enough for 3 onions.
- The more your onions arecaramalised the more tastier you chutney would be.
- Instead of chilli powder you can use dry red chillis.