onion chutney recipe | quick South Indian onion chutney (2024)

Spicy Onion Chutney Recipe Video

like onion chutney recipe

1. like onion chutney recipe | quick South Indian onion chutney | Vengaya chutney | then see different kinds of chutney recipes and some recipes we love.
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2. What is aChutney?Chutneys add value to any dish. They can be used as flavoring substances, toppings or accompaniments, but they enhance the taste of the dish in some way or the other. There are tongue-tickling tangy chutneys, such as the tamarind based ones, as well as soothing chutneys that usually use coconut as the base. Normally, one chooses a chutney that complements or balances the taste of the dish it is used in or served with.
3. Peppy, spicy delights like theMeetha ChutneyandKhajur Imli ki Chutneycan be made and preserved for a while, to be served with scrumptioussamosasandpakodasor to be used in the preparation ofchaatitems. The famousGreen Chutneyis another must-learn dish, indispensable in the preparation and serving of North Indian snacks.

what is onion chutney made of ?

1. what is onion chutney made of ? See below image of list of ingredients for onion chutney.
   

cooking the dals and spices

1. Heat 2 tbsp coconut oil or oil in a broad pan.Consider using coconut oil instead of processed seed oils for a healthier diet.
   
2. Add 1/2 tspcumin seeds (jeera).
   
3. Add 3/4 tbspurad dal (split black lentils).Urad dal has a nutty, earthy flavor that complements the sweetness and pungency of onions. It also adds a bit of thickness and body to the chutney.Urad dal helps to create a smooth and creamy texture for the chutney.
   
4. Add 1 tbspchana dal (split bengal gram).Chana dal has a mild nutty flavor that complements the other flavors in onion chutney, such as the onions, garlic, ginger, and chilies.
   
5. Add 2 tbspraw peanuts.Raw peanuts have a slightly nutty and earthy flavor that complements the other ingredients in onion chutney well.
   
6. Cook on medium heat for 1 minute.
   
7. Add 1 tbspchopped garlic (lehsun).Garlic and onions belong to the same family of vegetables, and they complement each other well in terms of flavor. Garlic adds a pungent and savory note to the chutney, which balances out the sweetness of the onions.
   
8. Add 1 cup thickly sliced onions.Onions have a unique flavor that is both sweet and savory. This flavor pairs well with the other ingredients in onion chutney, such as garlic, ginger, chilies, and tamarind.
   
9. Add1 tbspchilli powder, non spicy. Use the non spicy chilli powder or cut the amount of chilli powder used.
   
10. Fry on medium heat for 2to 3minutes till golden brown.
    
11. Cool completely.
    

blending the chutney

1. In a mixer put the cooled cooked onions, dals and spices mixture.
   
2. Add 1 tspjaggery (gur).Jaggery is a natural sweetener that is made from the sap of palm trees. Some use sugar instead of jaggery to make the chutney. Onion chutney is typically made with a combination of sweet, sour, and spicy ingredients. Jaggery helps to balance these flavors and create a harmonious taste profile.
   
3. Add 1 tsplemon juice.Lemon juice adds a bright, tart flavor to onion chutney that helps to balance out the sweetness of the other ingredients. It also helps to cut through the richness of the other ingredients, such as the onions and spices.
   
4. Add salt to taste. We added 1/2 tsp salt.
   
5. Add 1/2cup water and then added 1 1/2 tablespoons extrawhile blending.
   
6. Blend to a smooth paste.
   
7. Onion chutney is ready. Given below is a tempering we have shown which is optional.
   

making onion chutney

1. Heat 1 1/2 tspcoconut oil in a broad non-stick pan.
   
2. Add 1/2 tsp mustard seeds (rai).
   
3. Add 1/2 tspurad dal (split black lentils).
   
4. Add 6 to 8curry leaves (kadi patta).
   
5. Add1whole dry kashmiri red chilli, broken into pieces.
   
6. Cook on medium heat for 30 seconds.
   
7. Add a pinch ofasafoetida (hing).
   
8. Mix well. Your tempering for onion chutney is ready.
   
9. Pour the tempering over the onion chutney.
   
10. Serveonion chutney recipe|quick South Indian onion chutney|Vengaya chutney|with idlis, dosas.
    

pro tips for onion chutney

1. Consider usingcoconut oilinstead of processed seed oils for a healthier diet.
   
2. Urad dal has a nutty, earthy flavor that complements the sweetness and pungency of onions. It also adds a bit of thickness and body to the chutney.Urad dal helps to create a smooth and creamy texture for the chutney.
   
3. Add1 tbspchana dal (split bengal gram).Chana dal has a mild nutty flavor that complements the other flavors in onion chutney, such as the onions, garlic, ginger, and chilies.
   
4. Add2 tbspraw peanuts.Raw peanuts have a slightly nutty and earthy flavor that complements the other ingredients in onion chutney well.
   
5. Add1 tbspchopped garlic (lehsun).Garlic and onions belong to the same family of vegetables, and they complement each other well in terms of flavor. Garlic adds a pungent and savory note to the chutney, which balances out the sweetness of the onions.
   
6. Onions have a unique flavor that is both sweet and savory. This flavor pairs well with the other ingredients in onion chutney, such as garlic, ginger, chilies, and tamarind.
   
7. Add1 tbspchilli powder, non spicy.Use the non spicy chilli powder or cut the amount of chilli powder used.
   
8. Add1 tspjaggery (gur).Jaggery is a natural sweetener that is made from the sap of palm trees. Some use sugar instead of jaggery to make the chutney. Onion chutney is typically made with a combination of sweet, sour, and spicy ingredients. Jaggery helps to balance these flavors and create a harmonious taste profile.
   

how to make spicy onion chutney

1. To make spicy onion chutney we will need5pandi chillies, broken into pieces, 1 cupthicklysliced onions, 2 tbspcoconut oilandsaltto taste. This recipes makes 7 tablespoons ofspicy onion chutney.
2. 1. Heat the coconut oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
   2. Add the red chillies and sauté on a medium flame for 2 minutes.
   3. Remove the mixture from the flame and allow it to cool completely.
   4. Once cooled, blend in a mixer along with salt till smooth without using any water.
   5. Serve immediately or store refrigerated in an air-tight container for 2 days.
   
   

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