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burnt onion chutney recipe
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5 from 116 votes

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

easy burnt onion chutney recipe | roasted garlic & onion chutney for idli & dosa
Course chutney
Cuisine south indian
Keyword burnt onion chutney recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 113kcal
Author HEBBARS KITCHEN

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: 113kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 319mg | Potassium: 24mg | Fiber: 2g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg