burnt onion chutney recipe | roasted garlic & onion chutney for idli & dosa

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this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

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.
burnt onion chutney recipe burnt onion chutney recipe | roasted garlic & onion chutney for idli & dosa with step by step photo and video recipe. roasted or burnt vegetable curries and condiments are a popular choice with indian cuisine lovers. these are generally prepared by roasting the veggies directly on the flame and mashing it roughly with additional spice toppings. one such and easy simple village-style chutney recipe is roasted garlic & onion chutney known for its flavour and taste.

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.

roasted garlic & onion chutney for idli & dosa

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

burnt onion chutney recipe | roasted garlic & onion chutney for idli & dosa

HEBBARS KITCHEN
easy burnt onion chutney recipe | roasted garlic & onion chutney for idli & dosa
5 from 14 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course chutney
Cuisine south indian
Servings 4 Servings
Calories 113 kcal


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

Calories: 113kcalCarbohydrates: 6gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 319mgPotassium: 24mgFiber: 2gSugar: 1gVitamin A: 186IUVitamin C: 1mgCalcium: 19mgIron: 1mg


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how to make burnt onion chutney with step by step photo:

  1. firstly, place a mesh (used to prepare phulka) and roast 10 small onions and 1 pod of garlic.
  2. burn on medium flame making sure to flip over and roast all the sides.
  3. roast until the onions and garlic soften from inside indicating it is well cooked.
  4. cool completely and peel the skin of onion and garlic. transfer to a mixi jar and keep aside.
  5. in a pan heat 2 tsp oil. add 1 tbsp urad dal, 1 tbsp chana dal, 1 tsp coriander seeds.
  6. also, add 4 dried red chilli and few curry leaves. roast until the chills puff up and dal turns golden brown.
  7. cool completely, and transfer to the mixer jar.
  8. additionally, add a small piece of tamarind, ½ tsp salt and ¾ cup water.
  9. grind to smooth paste adding water if required.
  10. 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.
  11. keeping the flame on low, add ¼ tsp turmeric and 1 tsp chilli powder.
  12. cook for a minute, without burning the spices.
  13. pour in the prepared onion-garlic paste and start to cook until the oil separates.
  14. further, add ½ cup water and cook adjusting the consistency as required.
  15. cook until the oil separates from the chutney.
  16. finally, burnt onion-garlic chutney is ready to enjoy and stays good for a week when refrigerated.
    roasted garlic & onion chutney for idli & dosa

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.

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

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