Step-by-step
1
firstly, soak 10 dried red chilli in hot water for 10 minutes. keep aside.
2
in a large pan heat 2 tbsp oil. add ½ tbsp urad dal, ½ tbsp chana dal, 1 tsp cumin and ¼ tsp methi.
3
saute until the dal turns aromatic.
4
now add 10 cloves of garlic and saute slightly.
5
further, add 4 sliced onions and saute until the onion shrinks slightly.
6
also, add ½ tsp salt and continue to cook until the onion changes colour slightly. now add soaked red chilli, and small ball-sized tamarind and saute for 2 minutes.
7
cool completely, and grind to a smooth paste without adding water. keep aside.
8
in a large pan heat ¼ cup oil. add 1 tsp mustard, ½ tsp urad dal, pinch hing and few curry leaves. splutter the tempering.
9
further, pour in prepared onion chutney and cook for 2 minutes.
10
add in 1 tsp jaggery and ½ tsp salt.
11
cook until the oil separates from the pan.
12
finally, enjoy onion chutney with idli, dosa, rice or roti.
Video
Notes
- firstly, make sure to add a generous amount of oil to the chutney, as it increases the shelf life.
- also, cook on low to medium flame to prevent the chutney from burning.
- additionally, do not skip jaggery, as it balances the flavour of chutney.
- finally, onion chutney recipe tastes great when prepared with red onions.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/south-indian-onion-chutney-recipe/