Ingredients with Measurements:
- 2 large onions, chopped
- 2-3 dried red chilies
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 1/2 teaspoon salt
- 1/2 teaspoon tamarind paste
- 1/2 teaspoon jaggery
- 1/4 cup water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat oil in a pan over medium heat.
2. Add mustard seeds, cumin seeds, urad dal, and chana dal. Fry until the dal turns golden brown.
3. Add dried red chilies and fry for a few seconds.
4. Add chopped onions and salt. Fry until the onions turn translucent.
5. Add tamarind paste and jaggery. Mix well.
6. Add water and let it cook for 5-7 minutes.
7. Turn off the heat and let it cool.
8. Transfer the mixture to a blender or food processor and blend until smooth.
9. Serve the spicy onion chutney with your favorite dish.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 50
Fat: 2g
Carbohydrates: 8g
Protein: 1g
Sodium: 300mg
Substitutions for ingredients:
- Dried red chilies can be substituted with red chili powder.
- Tamarind paste can be substituted with lemon juice.
- Jaggery can be substituted with brown sugar.
Variations:
- Add grated coconut for a coconut onion chutney.
- Add mint leaves for a mint onion chutney.
- Add tomatoes for a tomato onion chutney.
Tips and tricks:
- Adjust the amount of red chilies according to your spice preference.
- Use a non-stick pan to avoid sticking.
- Store the chutney in an airtight container in the refrigerator for up to a week.
Storage instructions:
Store the chutney in an airtight container in the refrigerator for up to a week.
Reheating instructions:
Reheat the chutney in a microwave or on the stove over low heat.
Presentation ideas:
Serve the chutney in a small bowl or ramekin.
Garnishes:
Garnish with fresh cilantro leaves.
Pairings:
Serve the chutney with dosa, idli, or any Indian bread.
Suggested side dishes:
Serve the chutney with sambar or rasam.
Troubleshooting advice:
- If the chutney is too thick, add more water.
- If the chutney is too thin, cook it for a few more minutes.
Food safety advice:
- Wash your hands before handling food.
- Use clean utensils and equipment.
Food history:
Onion chutney is a popular condiment in South Indian cuisine.
Flavor profiles:
Spicy, tangy, and sweet.
Serving suggestions:
Serve the chutney as a condiment or dip.
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Region: Indian