5 from 1 vote

Indulge your taste buds in the vibrant flavors of our onion chutney – a delectable condiment that perfectly balances the sweetness of jaggery, the tanginess of tamarind, and the spiciness of byadagi red chilies.

This easy-to-follow recipe transforms simple ingredients into a culinary delight that pairs flawlessly with an array of snacks and dishes.

Join me on a culinary journey as I guide you through each step to create this irresistible onion chutney, adding a burst of flavor to your dining experience.

Table of Contents

KEY TAKEAWAYS

Onion chutney offers a perfect blend of sweetness, tanginess, and spiciness, creating a delicious condiment.
Enjoy onion chutney with a variety of dishes like dosa, idli, or rice, enhancing the taste of both traditional and fusion meals.

Easily create this chutney with common kitchen staples like onions, garlic, and spices, bringing authentic flavors to your table.
Follow expert tips for optimal sautéing, spice customization, and proper storage to elevate the chutney-making experience.
Experiment with other chutney alternatives like coconut or carrot to add a creative twist to your condiment collection.

How to Make Onion Chutney? (Step by Step Guide with Images)

Step 1: Take a wide pan or wok and heat it on a low flame on your gas stove. When it is hot enough, put 1 tbsp of white oil in it.

(Expert tip: You can use white oil of any brand).

Step 2: When the oil is hot enough, put 1 tbsp of split chickpeas (chana dal) and 1 tbsp of split black gram lentils (urad dal) in it.

Step 3: Stir the lentils continuously for about 2 to 3 minutes to fry them nicely. Do not burn them and see that the color does not change more than light brown, if at all.

Step 4: At this point, add 4 large pieces of onions, chopped roughly, to it.

Step 5: Sauté the onions for 2 to 3 minutes till they turn translucent and succulent.

Step 6: Now, add 1 piece of fresh ginger of about 1-inch size, roughly chopped, and about 12 small cloves of fresh and deskinned garlic to it and sauté them for a few more seconds.

Step 7: Then add in about 12 pieces of byadagi red chilies and sauté for a few seconds.

(Expert tip: If you do not have byadagi red chilies at home, you can use spicy red chilies or Kashmiri red chilies as their alternative. Make sure that you adjust the quantity of the spicy red chilies according to your preference and the quantity of onions you are using).

Step 8: Then add 1 piece of tamarind of the size of a gooseberry. Make small bits of it and mix it nicely with the ingredients for a nice tanginess to the chutney.

Step 9: Now, add 1.5 tsp rock salt and mix it well with the ingredients.

(Expert tip: If you do not have rock salt at home, you may use regular table salt as its alternative).

Step 10: Once the onions are cooked nicely and turned their color to slightly golden-brown and the other ingredients are no longer raw, turn off the flame of your gas stove.

Step 11: Transfer everything to a plate and set it aside to cool off completely.

Step 12: When the ingredients have cooled down completely, transfer them into a mixer jar.

Step 13: Add 1 tsp of jaggery to the mixer jar.

(Expert tip: If you do not have jaggery at home, you can use brown sugar instead).

Step 14: Grind the ingredients just once without adding any water to it to get a coarse and thick mixture.

Step 15: Now add about 2 tbsp of water to it.

Step 16: Grind everything into a fine paste.

Step 17: Check the color and consistency of the mixture. If needed, add some more water and blend it again.

Step 18: Now, transfer the chutney into a bowl once you get the desired consistency and keep it aside.

Step 19: Now, for the tempering, take 1 tbsp of white oil in a frying pan and heat it.

Step 20: Add 1 tsp of split black gram lentils (urad dal) and 1 tsp of mustard seeds to the pan when the oil is hot enough.

Step 21: Now, add 1 tsp of cumin seeds to it.

Step 22: Once the mustard seeds stop crackling, add 4 red chilies of medium size to it and sauté.

(Expert tip: Be careful of the hot oil sprinkled with the crackling mustard seeds).

Step 23: Now, add ½ tsp of asafetida powder and mix it nicely.

Step 24: Finally, add 10 to 12 pieces of curry leaves and stir them for some time.

Step 25: When the curry leaves are fried nicely, transfer this tempering to the onion chutney in the bowl.

Step 26: Finally, your delicious onion chutney is ready to be served with a variety of snacks and dishes of your choice.

Pro Tips for Making Onion Chutney

Optimal Onion Sautéing: Take your time sautéing the onions until they turn translucent and golden-brown. This enhances their natural sweetness and contributes to the chutney’s rich flavor.

Chili Customization: Adjust the quantity of byadagi red chilies according to your spice preference. If unavailable, substitute with spicy red chilies or Kashmiri red chilies for a milder heat.

Tamarind Tanginess: To achieve the perfect tanginess, make sure to mix small bits of tamarind thoroughly with the ingredients. This step adds a delightful and balanced tartness to the chutney.

Rock Salt or Table Salt: If rock salt is not on hand, feel free to substitute it with regular table salt without compromising the chutney’s taste.

Jaggery or Brown Sugar: Use jaggery for an authentic touch, but if unavailable, brown sugar can be a suitable alternative to bring a subtle sweetness to the chutney.

Careful Cooling: Allow the cooked ingredients to cool completely before transferring them to the mixer jar. This ensures a smoother blending process and maintains the chutney’s desired texture.

Minimal Water at First: When grinding the ingredients, start with minimal water to achieve a coarse mixture. Gradually add water as needed to reach the desired consistency in the final blend.

Tempering Expertise: Exercise caution during tempering, especially when mustard seeds splatter. Ensure a safe distance to avoid any accidental oil splashes.

Consistency Check: Before transferring the chutney to a bowl, check the color and consistency. Adjust with additional water if necessary to achieve the perfect texture.

Onion Chutney Storing Tips

Refrigeration: Store leftover onion chutney in an airtight container and refrigerate promptly. This helps in preserving its freshness and flavor for an extended period.

Avoid Moisture: Ensure that the storage container is dry and free from any moisture. Even a small amount of water can affect the chutney’s texture and taste.

Layer of Oil: To prevent the chutney from drying out, consider adding a thin layer of oil on top before sealing the container. This acts as a protective barrier against air and helps maintain its freshness.

Freezing Option: If you’ve made a larger batch, portion it into smaller containers and freeze them. Thaw as needed, ensuring you consume the thawed portion within a few days for optimal taste.

Temperature Awareness: Be mindful of the storage temperature. Keeping the chutney consistently refrigerated helps preserve its flavors and prevents bacterial growth.

How Does Onion Chutney Taste?

Onion chutney tantalizes the taste buds with a harmonious blend of flavors. The sweetness from jaggery delicately balances the tartness of tamarind, creating a delightful contrast.

The sautéed onions contribute a rich and savory undertone, complemented by the subtle heat from byadagi red chilies. The aromatic freshness of ginger and garlic adds complexity, while the tempering of mustard seeds, cumin, and curry leaves infuses a warm and earthy essence.

Together, these elements create a versatile chutney with a perfect equilibrium of sweet, tangy, spicy, and savory notes, making it a versatile accompaniment that enhances the overall dining experience.

Onion Chutney Alternatives

Ideally, there is no alternative to onion chutney. However, you can experiment with different ingredients added to onion to make a chutney that resembles the taste of onion chutney to some extent, such as: