Vengaya Chutney | Onion Chutney

When it comes to South- Indian breakfasts, the accompaniments that are served along with Idlis and Dosas are eye-catching to everyone. From the simple coconut chutney to many varieties of vegetable chutney, the chutney always enhances the flavor of the breakfast mains and makes everyone want more of them. While coconut chutney is everyone's favorite, onion chutney with that little bit of spicy and tanginess is a definite go with any millet Idli and Dosa. Back In India, Amma makes raw onion chutney with just red chili that was very spicy and tasty. However, here in the US, the variety of onions we get here gives a bitter taste when ground in that way. So, I adopted this method of making chutney with onions and they are always a hit in my household. Sauteeing of onions definitely elevates the taste of the chutney and gives a sweet tint to it. This is my to-go chutney for the millet dosas that I make. Do try this Chutney and enjoy with few gulps of Idli and Dosas. Also, don't forget to look into my other chutney varieties on the website and Youtube Channel. https://youtu.be/iY8QsHukGfE
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Ingredients
  • 1 cup Cubed Onions
  • 2 tsp Urad dal
  • 4 stick Red Chilli
  • 1 tbsp Grated coconut
  • 1 tbsp Tamarind juice
  • 1 dash Salt
    • Tempering Ingredients
  • 0.25 tsp Mustard Seeds
  • 0.25 tsp Urad Dal
  • 1 stick Curry Leaves
  • 2 tsp Cooking Oil
Instructions
  1. Heat a pan and add a teaspoon of Oil to it. Once it turns hot, add two teaspoons of urad dal and red chilli. Roast till they are golden brown and transfer to a mixer jar. Let it cool down. Dry Grind them with salt and tamarind.
  2. Meanwhile, sautee the chopped onions in the same pan.
  3. Sautee the onions until golden in color. This should take about 4- 5 mins. Let it cool down.
  4. Add the sauteed onions to the grounded dry ingredients. Add a tablespoon of grated coconut to it.
  5. Grind them to a fine chutney without adding water.
  6. In a small pan add oil to it. Once it is hot, add mustard seeds, urad dal, and curry leaves. Transfer the tempering to the grounded chutney. Serve with Idlis or Dosa.
Recipe Notes

  • I have used yellow onions in my recipe. You can also use any other varieties like sweet onions and shallots.
  • Increase or decrease the amount of red chili depending on the spice levels.
  • Make sure to sautee the onions until you see golden brown colors. The caramelized onions give mild sweetness to this chutney.