Onion Chutney | Vengaya Chutney Recipe
Onion Chutney | Vengaya chutney is a popular Indian condiment onions, chillies, garlic and tamarind. This chutney can be served with any breakfast dish including idli, dosa, paniyaram, masala dosa, pongal and vada. Onion chutney has a sweet taste to it so it can be used as a spread for sandwiches & wraps too. In this Blog post I have made 5 version of onion chutney.
Ingredients
- 3 large Onion sliced
- 1 tablespoon Tamarind pulp
- 1 tablespoon Chilli powder
- 1 tablespoon Coriander powder
- 6 cloves Garlic
- 1 tablespoon Oil
- Salt to taste
For Tempering
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 Dry Red chilli
- Curry leaves
Instructions
- Heat oil in a kadai. Add in onions and sprinkle it with salt. Cook till the onions gets caramelized and golden. Add in garlic, chilli powder, coriander powder and tamarind paste and cook for 1 min.
- Now let this cool a little. Put this in a blender and make into a fine puree. Pour this into a bowl.
- Now make the tempering. Heat oil and add in mustard, cumin and dry red chilli, curry leaves. Pour this tadka over the chutney and mix well. Serve this with dosa or idli..
Video
Notes
- Cook onions till they get caramelized and golden which adds sweetness to your chutney.
- You can add dry red chillies instead of chilli powder.
- Coriander seeds can be used instead of coriander powder.
- Optionally a handful of coriander leaves can be added.
Storage
If you want to store onion chutney longer, add very less water when grinding and pour the chutney back into the tempering and cook out the water and make it thick. This way the chutney can be stored in fridge for upto a week.Nutrition
Serving: 1servingsCalories: 148kcalCarbohydrates: 19gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 42mgPotassium: 331mgFiber: 4gSugar: 8gVitamin A: 711IUVitamin C: 27mgCalcium: 64mgIron: 2mg
Tried this recipe?Let us know how it was!