burnt onion chutney recipe | roasted garlic & onion chutney for idli & dosa with detailed photo and video recipe. an easy and simple condiment recipe made with roasted onion and garlic pods. it is perhaps one of the versatile chutney recipes which are not just limited to morning breakfast, but also for lunch and dinner. the chutney is prepared with just onion shallots and whole garlic but can also be prepared with additional coconut toppings.
this recipe of chutney is very much inspired by my previous post of burn tomato pachadi. the recipe is prepared on very similar lines but with a different set of spices and herbs. particularly, in this recipe i have used the traditional chutney ingredients like lentils, tamarind and red chillies which not only gives the consistency but also an appealing colour. having said that, i have skipped the basic ingredient of coconut which improves the shelf life significantly. having said that, you may add it which improves the quantity and also the flavour. perhaps, you may have to finish it in 1-2 days if coconut is added.
furthermore, some more additional tips, suggestions and variations to the burnt onion chutney recipe. firstly, the onions used for this recipe is small onions or shallots. it is less spicy as compared to the red onions or white onions and hence ideal for such condiments recipe. secondly, the reason i have seasoned the grounded onion and garlic paste with oil, mustard and curry leaves is to remove the raw smell. this also helps to reduce the spice level and add more flavour to the chutney. lastly, the shelf life of this chutney is significantly improved if preserved in a dry airtight container or in a refrigerator.
finally, do visit my other related chutney recipes collection with this post of burnt onion chutney recipe. it mainly includes my other related recipes like,vada pav chutney, brinjal chutney, mango chutney 2 ways, ginger chutney, hotel style chutney, tomato garlic chutney, chutney s without coconut for idli & dosa, karela, papaya s, ridge gourd. further to these i would also like to add some more additional recipe categories like,
burnt onion chutney video recipe:
recipe card for roasted garlic & onion chutney for idli & dosa recipe:
burnt onion chutney recipe | roasted garlic & onion chutney for idli & dosa
Ingredients
for roasting:
- 10 small onions
- 1 pod garlic
for grinding:
- 2 tsp oil
- 1 tbsp urad dal
- 1 tbsp chana dal
- 1 tsp coriander seeds
- 4 dried red chilli
- few curry leaves
- small piece tamarind
- ½ tsp salt
- ¾ cup water, for grinding
for tempering:
- 2 tbsp oil
- 1 tsp mustard
- 1 tsp urad dal
- 1 dried red chilli
- few curry leaves
- pinch hing
- ¼ tsp turmeric
- 1 tsp chilli powder
- ½ cup water
Instructions
- firstly, place a mesh (used to prepare phulka) and roast 10 small onions and 1 pod of garlic.
- burn on medium flame making sure to flip over and roast all the sides.
- roast until the onions and garlic soften from inside indicating it is well cooked.
- cool completely and peel the skin of onion and garlic. transfer to a mixi jar and keep aside.
- in a pan heat 2 tsp oil. add 1 tbsp urad dal, 1 tbsp chana dal, 1 tsp coriander seeds.
- also, add 4 dried red chilli and few curry leaves. roast until the chills puff up and dal turns golden brown.
- cool completely, and transfer to the mixer jar.
- additionally, add a small piece of tamarind, ½ tsp salt and ¾ cup water.
- grind to smooth paste adding water if required.
- now to prepare the tempering, heat 2 tbsp oil. splutter 1 tsp mustard, 1 tsp urad dal, 1 dried red chilli, few curry leaves and pinch hing.
- keeping the flame on low, add ¼ tsp turmeric and 1 tsp chilli powder.
- cook for a minute, without burning the spices.
- pour in the prepared onion-garlic paste and start to cook until the oil separates.
- further, add ½ cup water and cook adjusting the consistency as required.
- cook until the oil separates from the chutney.
- finally, burnt onion-garlic chutney is ready to enjoy and stays good for a week when refrigerated.
Nutrition
how to make burnt onion chutney with step by step photo:
- firstly, place a mesh (used to prepare phulka) and roast 10 small onions and 1 pod of garlic.
- burn on medium flame making sure to flip over and roast all the sides.
- roast until the onions and garlic soften from inside indicating it is well cooked.
- cool completely and peel the skin of onion and garlic. transfer to a mixi jar and keep aside.
- in a pan heat 2 tsp oil. add 1 tbsp urad dal, 1 tbsp chana dal, 1 tsp coriander seeds.
- also, add 4 dried red chilli and few curry leaves. roast until the chills puff up and dal turns golden brown.
- cool completely, and transfer to the mixer jar.
- additionally, add a small piece of tamarind, ½ tsp salt and ¾ cup water.
- grind to smooth paste adding water if required.
- now to prepare the tempering, heat 2 tbsp oil. splutter 1 tsp mustard, 1 tsp urad dal, 1 dried red chilli, few curry leaves and pinch hing.
- keeping the flame on low, add ¼ tsp turmeric and 1 tsp chilli powder.
- cook for a minute, without burning the spices.
- pour in the prepared onion-garlic paste and start to cook until the oil separates.
- further, add ½ cup water and cook adjusting the consistency as required.
- cook until the oil separates from the chutney.
- finally, burnt onion-garlic chutney is ready to enjoy and stays good for a week when refrigerated.
notes:
- firstly, use small onions, as it cooks uniformly and tastes good.
- also, if you have access to fresh chillis, then you can burn it and skip using dried red chilli.
- additionally, adding a generous amount in tempering increases the shelf life of village-style chutney.
- finally, onion-garlic chutney recipe tastes good with idli, dosa, rice and roti.
Chutneylicious!! Lip-smacking!!
Thanks a lot.
looks yummy but just have one question only half a tsp of salt sufficient?
Yes its sufficient.
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