ONION CHUTNEY [without tomato and coconut]

Onion chutney is my most favourite with South Indian breakfast like Idli and Dosa. I have already shared one different and regular onion chutney version with coconut and tomato in my blog. Today I am going to share onion chutney which no tomato, no coconut version. Quick, easy, hot and delicious chutney made using onions. Most south indian breakfasts are served with a chutney which usually tastes hot and sour with a hint of sweetness. The recipe gives a thick, hot and delicious chutney which can be served not only with Indian Breakfasts but also with snacks and parathas.  I like it with extra oil for tempering and also love the additional falvours from curry leaves, chillies and 2 kinds of lentils.    Hope you all will like it. If yes then please give a try and suggest any suggestions if any below in the comment box.

INGREDIENTS:

2 tablespoon Cooking Oil

3 Onions

4-5 Dry Red Chillies

A small piece of Tamarind

Salt and water as needed

For Tempering:

1 tablespoon Sesame / Cooking Oil

¼ teaspoon Mustard Seeds

¼ teaspoon Urad Dal
Few Curry Leaves
A pinch of Asafoetida

METHOD:

STEP 1 – Peel the onion, chop it into big chunks and wash it.

STEP 2 – Heat 2 tablespoon oil in a pan, add red chillies, onion chunks, tamarind and salt and sauté it well. Cook until onion becomes translucent.

STEP 3 – Let it cool for some time.

Add all ingredients in a mixer pot

and make a fine paste with it.

STEP 4 – Transfer the smooth paste in a bowl.

STEP 5 – For making tempering, add oil in a tempering pan, heat it and crackle mustard seeds. Then add urad dal, curry leaves and asafoetida in it and mix it well.

STEP 6 – Add this tempering to your smooth chutney paste and mix well and chutney is ready to serve.

Serve onion chutney with idli, dosa and enjoy.