Onion Tamarind Chutney
Onion Tamarind Chutney is a spicy and tangy South Indian accompaniment.It combines caramelized onions with tamarind and dried red chilies.The chutney has a delicious balance of heat, sourness, and natural sweetness.It can be prepared quickly using everyday pantry ingredients.Serve it with dosa, idli, vada, pesarattu, or uttapam.A simple tempering of mustard seeds and curry leaves adds extra aroma.
Ingredients
For the Chutney
- 2 large onions, roughly chopped
- 6–8 dried red chilies
- 1 tablespoon tamarind
- 1 tablespoon cooking oil
- 2 tablespoons grated coconut, optional
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 1 tablespoon roasted chana dal
- 1 small piece of jaggery
- ½ teaspoon salt, or to taste
- ¼ cup water, as needed
For Tempering
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1–2 dried red chilies
- A pinch of hing
Instructions
Soak the Tamarind
- Place the tamarind in a small bowl with a little warm water. Soak it for approximately 10 minutes and extract the pulp. Remove the seeds and fibers.
Roast the Spices
- Heat 1 teaspoon of oil in a pan. Add coriander seeds, cumin seeds, dried red chilies, and roasted chana dal.Roast over low heat until fragrant. Be careful not to burn the chilies.Transfer the roasted ingredients to a plate and allow them to cool.
Sauté the Onions
- Add another teaspoon of oil to the same pan. Add the chopped onions and sauté over medium heat.Cook until the onions become soft and lightly golden. This step is important because it brings out their natural sweetness.
Add Coconut
- If using grated coconut, add it during the final minute of sautéing. Cook briefly and turn off the heat.Allow everything to cool completely
Adjust the Flavor
- Taste the chutney and adjust the salt, tamarind, jaggery, or red chilies as needed.The ideal flavor should be a pleasant combination of spicy, tangy, savory, and slightly sweet.
Finish the Chutney
- Pour the hot tempering over the chutney and mix gently.Serve fresh with your favorite South Indian breakfast.
Notes
- Use fresh, firm onions for the best flavor.
- Adjust the dried red chilies according to your preferred spice level.
- Tamarind can vary in sourness, so add it gradually.
- A small amount of jaggery balances the sourness and heat.
- Lightly caramelizing the onions gives the chutney better flavor.
- Roasted chana dal helps provide body and texture.
- The chutney can be made smooth or slightly coarse.
- Tempering is optional but highly recommended for extra aroma.