Onion Chutney Recipe | Pyaz Ki Chutney

5 from 1 vote
Jump to Recipe Print Recipe

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.

Onion Chutney

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.

Putting 1 tbsp of white oil in wok

(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.

Putting 1 tbsp of split chickpeas (chana dal) and 1 tbsp of split black gram lentils (urad dal) in wok

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.

Stirring the lentils

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

Adding 4 large pieces of onions

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

Sautéing the onions

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.

Added 1 piece of fresh ginger of about 1-inch size, roughly chopped, and about 12 small cloves of fresh and deskinned garlic

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

Adding in about 12 pieces of byadagi red chilies

(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.

Added 1 piece of tamarind

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

Added 1.5 tsp rock salt

(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.

Onions are cooked

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

Transferring everything to a plate

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

Ingredients have cooled down

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

Adding 1 tsp of jaggery

(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.

You May Also Like:  Pineapple Chutney Recipe

Getting a coarse and thick mixture

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

Adding about 2 tbsp of water

Step 16: Grind everything into a fine paste.

Grinding 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.

Checking the color and consistency of the mixture

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

Transferred the chutney into a bowl

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

1 tbsp of white oil in a frying pan

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.

Added 1 tsp of split black gram lentils (urad dal) and 1 tsp of mustard seeds to the pan

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

Added 1 tsp of cumin seeds

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

Added 4 red chilies of medium size

(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.

Added ½ tsp of asafetida powder

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

Added 10 to 12 pieces of curry leaves

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

Transferred 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.

Onion chutney is ready

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.

You May Also Like:  Tomato Pickle Recipe | Tamatar Ka Achar

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 Featured Image

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:

What Dishes Can Onion Chutney Be Served with?

Dosa and Idlis: Spread a generous layer of onion chutney on dosas and idlis for a flavorful and satisfying South Indian breakfast or dinner.

Uttapam and appam: Drizzle onion chutney over uttapam and appam to enhance its taste with a burst of savory goodness.

Roti or Chapati: Use as a side dish with Indian bread for a delightful fusion of flavors.

Rice and Parathas: Pair with stuffed parathas and rice varieties, enhancing their taste with the rich and tangy notes of the chutney.

Samosa and Pakoras: Dip crispy samosas and pakoras into onion chutney for a delightful contrast of textures and flavors.

Fritters and Bhaji: Enjoy onion chutney with bhaji, enhancing the spiced vegetable fritters with its savory goodness.

Recipe Card

Onion Chutney Featured Image

Onion Chutney | Pyaz Ki Chutney

By Mita Mondal
The onion chutney is a tasty sauce made with onions, spices, and other ingredients. It's a delicious mix of sweet, tangy, and spicy flavors that enhances the taste of various dishes.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiments
Cuisine Indian
Servings 10
Calories 49 kcal

Ingredients
  

  • 4 pieces Onions large size (chopped roughly)
  • 1 tbsp White oil
  • 1 tbsp Split chickpeas (chana dal)
  • 1 tbsp Split black gram lentils (urad dal)
  • 1 piece Fresh ginger 1-inch size (roughly chopped)
  • 12 cloves Fresh garlic (small and deskinned)
  • 12 pieces Byadgi red chilies
  • 1 piece Tamarind (small gooseberry-size)
  • tsp Rock salt
  • 1 tsp Jaggery
  • 2 tbsp Water

For Tempering:

  • 1 tbsp White oil
  • 1 tsp Split black gram lentils (urad dal)
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 pieces Red chilies medium
  • ½ tsp Asafetida powder
  • 10 pieces Fresh curry leaves

Instructions
 

  • Heat the Pan
    Put a wide pan or wok on low flame on your stove. Once it's hot, add 1 tbsp of white oil.
  • Fry Lentils
    When the oil is hot, add 1 tbsp each of split chickpeas (chana dal) and split black gram lentils (urad dal). Stir them continuously for about 2-3 minutes until they turn light brown. Be careful not to burn them.
  • Add Onions
    Now, add roughly chopped onions (4 large pieces) to the pan and sauté for 2-3 minutes until they become translucent.
  • Introduce Flavors
    Add roughly chopped ginger (about 1 inch) and 12 deskinned garlic cloves to the pan. Sauté for a few seconds.
    Toss in about 12 pieces of byadagi red chilies and sauté briefly. You can use spicy red chilies or Kashmiri red chilies as alternatives if needed.
  • Enhance Flavors
    Mix in a piece of tamarind (size of a gooseberry) for a tangy taste.
    Add 1.5 tsp of rock salt (or regular table salt) and combine well with the ingredients.
  • Cook and Cool
    Keep cooking until the onions turn slightly golden-brown and the ingredients are well-cooked. Turn off the stove, transfer everything to a plate, and let it cool completely.
  • Blend
    Once cooled, transfer the ingredients to a mixer jar.
    Add 1 tsp of jaggery (or brown sugar) to the jar and grind the mixture once without adding water to get a coarse texture.
  • Adjust Consistency
    Add about 2 tbsp of water and grind everything into a fine paste. Check the consistency and color, adding more water if needed for your desired texture.
  • Prepare Tempering
    Heat 1 tbsp of white oil in a frying pan.
    Add 1 tsp each of split black gram lentils (urad dal) and mustard seeds. Then, add 1 tsp of cumin seeds.
  • Flavor Infusion
    Once the mustard seeds stop crackling, add 4 medium-sized red chilies and sauté.
    Add ½ tsp of asafetida powder and stir well.
    Finally, toss in 10 to 12 curry leaves and sauté briefly.
  • Combine
    Pour this tempering over the onion chutney in the bowl.
  • Serve
    Your delicious onion chutney is now ready to be served with various snacks and dishes of your choice!
Subscribe to My YouTube Channel Mitar Cooking!

Notes

Onion Preparation: Ensure the onions are roughly chopped for sautéing. Achieve a translucent and succulent texture by cooking them well, enhancing the chutney's flavor.
Spice Customization: Adjust the spice level according to your taste preference. If using alternatives like spicy red chilies or Kashmiri red chilies, regulate the quantity based on your desired heat.
Balancing Tanginess: Incorporating tamarind is key to achieving the chutney's tangy taste. Be sure to blend it well with the other ingredients for a balanced tangy flavor.
Salt Variation: Whether using rock salt or table salt, maintain the suggested quantity for optimal taste. However, adjust according to your dietary preferences or restrictions.
Cooling Before Blending: Allow the cooked ingredients to cool completely before transferring them to the mixer jar. This prevents steam from affecting the blending process and ensures a smoother texture.
Jaggery or Brown Sugar: While jaggery offers an authentic sweetness, brown sugar serves as a suitable substitute. Use either to infuse a subtle sweetness into the chutney.
Consistency Check: Gradually add water while blending to achieve the desired thickness. Aim for a fine paste consistency, adjusting water quantity accordingly.
Tempering Safety: Take precautions while tempering, especially when adding mustard seeds. Maintain a safe distance to avoid splattering hot oil.
Tempering's Final Touch: The addition of curry leaves in the tempering infuses a unique aroma and taste. Ensure they are fried adequately for maximum flavor infusion.
Storage and Usage: Store leftover chutney in an airtight container in the refrigerator. A thin layer of oil on top helps preserve freshness. Consume within a few days for optimal taste.
These recipe notes provide additional guidance and tips to ensure the successful preparation, storage, and enjoyment of your homemade onion chutney.

Nutrition Info (Estimation Only)

Nutrition Facts
Onion Chutney | Pyaz Ki Chutney
Amount per Serving
Calories
 
49
Calories from Fat 27
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
0.2
g
1
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
350
mg
15
%
Potassium
 
30
mg
1
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
91
IU
2
%
Vitamin C
 
43
mg
52
%
Calcium
 
23
mg
2
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!

Conclusion

In conclusion, whip up this onion chutney to add a burst of flavor to your meals.

You May Also Like:  Ladies Finger Pickle Recipe | Bhindi ka Achar

With its simple recipe and versatile pairing options, it’s a must-have condiment for any kitchen!

Was this helpful?

Yes
No
Thanks for your feedback!
Recipe Rating




0 Comments
Inline Feedbacks
View all comments
Scroll to Top