As much as I love coconut, especially in the form of Coconut Chutney, I buy it fresh from Little India about once a month and freeze it in small batches which does make thawing it quicker but not quick enough when I am really really hungry for breakfast and the only thing that stands between me and hot, steaming idlis is a stupid lump of frozen coconut.
This Onion Chutney is handy for those days because it's a chutney recipe with no coconut and the onions get browned in less time than it needs for you to steam your idlis or make your dosa / uthappam.
Indian Onion Chutney Recipe | Vengaya Chutney Recipe
Preparation time: 4 minutes
Cooking time: 8 minutes
Makes ½ cup of chutney
Ingredients:
3 large onions, sliced thin
4-5 dry red chillies (adjust to taste)
1 pinch of hing (asafoetida or perungayam)
2 cloves of garlic, chopped
1 small piece of tamarind (optional, I rarely use this)
1 teaspoon of salt (adjust to taste)
1 tablespoon of nallennai or Indian sesame oil (or any oil you prefer)
How to Make Vengaya Chutney:
1. Heat the oil and add the sliced onions. Sautè until it turns pink and transparent.
2. Add the red chillies, hing, and garlic, along with salt.
3. Continue to fry in medium heat until the onions turn golden brown.
4. Cool and grind to an almost-smooth chutney (add the tamarind, if using) without adding water
5. Serve chutney with idli or dosa
Step by Step Pictures for Making Onion Chutney:
1. Heat oil and fry the onions until pink.
2. Add the chillies, garlic, hing, and salt.
3. Fry until onions turn golden brown.
4. Cool to a temperature your mixie or blender can handle.
5. Grind (with the tamarind, if using) to a smooth chutney. Water not required.
Serve with idli, dosa, uthappam, etc.
Notes:
- Replace the onions with shallots (chinna vengayam, ulli) for a different flavour and if you have the patience to peel them.
- You can add some water to the chutney if you want a looser consistency. You can also temper the chutney with some mustard seeds popped in some oil. I have not tried this. My complicate a simple thing?
I prefer Vengaya Chutney undiluted, untempered, and thick. It's delicious!
Kadhyaa
very different way of making onion chutney 🙂 my chutneys are always with coconut base...
Sona S
one of my favorites, looks yum!
Arthy Suman
my favorite chutney of all time, this is the first chutney i have accepted in my life...hahaha
Sathya Sankar
Chutney looks wonderful, will work best for the busy mornings!
Dipti Joshi
It is very easy to prepare and it is good for those having heart problems. Generally for heart patients coconut should be avoided, but now they can have this spicy, tangy accompaniment for their idlis.
Veena Theagarajan
my fav chutney too..
Vijitha Shyam
Simple, easy breezy chutney. We make this a lot for idly.
divya
Super tempting and yummy
Jeyashrisuresh
We make a similar one with small onion ,nothing can beat this combo with idli , dosa, chapathi , curd rice ...Yum
Rita Bose
Onion chutney looks great Nags!!