Onion Chutney Recipe | Multipurpose Indian Vengaya Chutney

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

Onion Chutney Recipe | Multipurpose Indian Vengaya Chutney For Idli Dosa with detailed photo and video recipe. An extremely simple and all-purpose spicy condiment chutney recipe prepared with red onion slices. It is basically an extension of the spicy pickle recipe with almost similar basic spices and ingredients. It is multi-purpose chutney and can be easily served to any type of morning South Indian breakfast recipe if not for lunch and dinner with rice and chapati. Vengaya Chutney


Onion Chutney Recipe | Multipurpose Indian Vengaya Chutney For Idli Dosa with step-by-step photo and video recipe. Chutney has always been one of the favourites and a must condiment across India. It is typically used as a taste enhancer or side dish with different types of breakfast, and meals to make it more interesting and exciting. One such simple yet tasty chutney recipe is an onion chutney recipe known for its spicy and sharp taste with a hint of sweetness in it.

I have always been a huge fan of chutney recipes and I typically make such long shelf life chutney and store it in the refrigerator. My favourite choice is tomato chutney, but I do explore other types of vegetable chutneys too. Even though I do not prepare Vengaya Chutney frequently, I do like it for my dosa and chapatis. The only reason I make this less frequently is for the fact that I cannot consume it all days of the week. Whereas, a similar kind of tomato chutney or capsicum chutney does not have any kind of such limitations. Yet I would heavily recommend trying this variety of chutney and using it for morning breakfast, lunch and even dinner.

Onion Chutney Recipe Furthermore, some more related and additional tips, suggestions and variations to the onion chutney recipe. Firstly, in this recipe, I have used flavoured red coloured onions for a flavoursome chutney recipe. I personally like red onions and I use them for most of my recipes, but you use white or pink onions for this chutney. Secondly, this chutney may have a sharp onion flavour and a strong onion smell. If you do not prefer it that way, you may add tomatoes to reduce its smell. You may follow a 1:1 ratio for this chutney. Lastly, as we are not using any moisture-based ingredients like coconut and hence it has a longer shelf life. However, you may have to store it in an air-tight container in the refrigerator for longevity.

Finally, I request you to check my other related Chutney Recipes Collection with this post on the Vengaya chutney recipe. It mainly includes my other types of chutney recipes like Coconut Chutney Recipe, Tomato Chutney Recipe, Bhindi Chutney Recipe, Green Chilli Chutney Recipe, garlic chutney, Chutney Ready Mix Travel Recipe – 2 Ways, roasted capsicum chutney, burnt onion chutney, vada pav chutney, brinjal chutney. Further to these, I would also like to add some more related recipes categories like,

Onion Chutney video recipe:

Recipe Card for Vengaya Chutney:

Vengaya Chutney

Onion Chutney Recipe | Vengaya Chutney | Multipurpose Indian Onion Chutney For Dosa

HEBBARS KITCHEN
Easy Onion Chutney Recipe | Vengaya Chutney | Multipurpose Indian Onion Chutney For Dosa
5 from 10 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course chutney
Cuisine south india
Servings 1 Box
Calories 1051 kcal


Ingredients 

for chutney:

  • 4 red onion (sliced)
  • 10 dried red chilli
  • 2 tbsp oil
  • ½ tbsp urad dal
  • ½ tbsp chana dal
  • 1 tsp cumin
  • ¼ tsp methi
  • 10 cloves garlic
  • ½ tsp salt
  • small ball sized tamarind

for tempering:

  • ¼ cup oil
  • 1 tsp mustard
  • ½ tsp urad dal
  • pinch hing
  • few curry leaves
  • 1 tsp jaggery
  • ½ tsp salt


Instructions 

  • firstly, soak 10 dried red chilli in hot water for 10 minutes. keep aside.
  • in a large pan heat 2 tbsp oil. add ½ tbsp urad dal, ½ tbsp chana dal, 1 tsp cumin and ¼ tsp methi.
  • saute until the dal turns aromatic.
  • now add 10 cloves of garlic and saute slightly.
  • further, add 4 sliced onions and saute until the onion shrinks slightly.
  • also, add ½ tsp salt and continue to cook until the onion changes colour slightly.
  • now add soaked red chilli, and small ball-sized tamarind and saute for 2 minutes.
  • cool completely, and grind to a smooth paste without adding water. keep aside.
  • in a large pan heat ¼ cup oil. add 1 tsp mustard, ½ tsp urad dal, pinch hing and few curry leaves. splutter the tempering.
  • further, pour in prepared onion chutney and cook for 2 minutes.
  • add in 1 tsp jaggery and ½ tsp salt.
  • cook until the oil separates from the pan.
  • finally, enjoy onion chutney with idli, dosa, rice or roti.


Nutrition

Calories: 1051kcalCarbohydrates: 67gProtein: 11gFat: 86gSaturated Fat: 6gPolyunsaturated Fat: 24gMonounsaturated Fat: 54gTrans Fat: 0.3gSodium: 2424mgPotassium: 826mgFiber: 13gSugar: 24gVitamin A: 337IUVitamin C: 43mgCalcium: 203mgIron: 4mg

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How to make onion chutney with step-by-step photo:

  1. firstly, soak 10 dried red chilli in hot water for 10 minutes. keep aside.
  2. in a large pan heat 2 tbsp oil. add ½ tbsp urad dal, ½ tbsp chana dal, 1 tsp cumin and ¼ tsp methi.
  3. saute until the dal turns aromatic.
  4. now add 10 cloves of garlic and saute slightly.
  5. further, add 4 sliced onions and saute until the onion shrinks slightly.
  6. also, add ½ tsp salt and continue to cook until the onion changes colour slightly. now add soaked red chilli, and small ball-sized tamarind and saute for 2 minutes.
  7. cool completely, and grind to a smooth paste without adding water. keep aside.
  8. in a large pan heat ¼ cup oil. add 1 tsp mustard, ½ tsp urad dal, pinch hing and few curry leaves. splutter the tempering.
  9. further, pour in prepared onion chutney and cook for 2 minutes.
  10. add in 1 tsp jaggery and ½ tsp salt.
  11. cook until the oil separates from the pan.
  12. finally, enjoy onion chutney with idli, dosa, rice or roti.
    Onion Chutney Recipe

Notes:

  • firstly, make sure to add a generous amount of oil to the chutney, as it increases the shelf life.
  • also, cook on low to medium flame to prevent the chutney from burning.
  • additionally, do not skip jaggery, as it balances the flavour of chutney.
  • finally, onion chutney recipe tastes great when prepared with red onions.
this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)