Onion chutney recipe for Indian breakfasts & snacks | Chutney recipes

By Swasthi's Recipes · 25 min

Ingredients

Instructions

1. Optional: soak the tamarind and jaggery in half a cup of water for a while, then strain out any debris.
2. Heat 1½ tablespoons oil in a pan. Add ¾ tablespoon chana dal, ¾ tablespoon urad dal, 2 tablespoons peanuts and 3–4 dried red chillies. Stir often until lightly golden and aromatic.
3. Add the garlic and cubed onion and fry for 3–4 minutes until the onion is half cooked.
4. Add the cumin seeds and curry leaves and sauté until the onion is light golden and soft. Let it cool completely.
5. Put everything in a blender with ½ teaspoon salt and the strained tamarind water. Blend until smooth, adding more water as needed.
6. Taste and add more salt. If needed, add more water to the tamarind, strain it and add it back to the jar. Transfer the chutney to a serving bowl.
7. Heat ½ tablespoon oil over medium heat. Add ¼ teaspoon mustard seeds, ¼ teaspoon urad dal and ½ broken dried red chilli.
8. When the dal turns light golden, add the curry leaves and asafoetida, then pour the tempering over the chutney.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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GarlicOnionPeanutTamarindUrad dal