Onion Chutney

Other names - Vengaya Chutney / Ulli Chutney / Pearl onion Chutney

Prep Time: 15 min
Serves: 3

Ingredients

1. Onions - 3 medium sized
2. Whole dry red chillies - 2
3. Cumin seeds - 1/2 tsp
4. Whole urad dhal - 1 tbsp
5. Salt - to taste
6. Tamarind extract - 1 to 2 tbsp
7. Gingelly oil - 1 tsp + 1 tsp
8. Water - 1/4 cup
   

For seasoning

1. Gingelly oil - 1 tsp
2. Mustard seeds - 1/2 tsp
3. Curry leaves - few

Method

1. Peel, wash, pat dry & dice the onions.
2. Heat a tsp of oil in a wok, add whole urad dal and saute until golden brown; set aside to cool.
3. In the same wok, add cumin seeds; saute until they splutter; set aside to cool.
4. Next add the whole dry red chillies and saute for a min or two; set aside
5. Add another tsp of oil in the wok, add the diced onions and saute for about 3 to 4 min; switch off gas; allow to cool.
6. Initially grind the urad dal, cumin seeds and red chillies to a fine powder.
7. Add the sauteed onions, salt, tamarind extract, water and grind to a smooth paste.
8. Heat a tsp of oil in tadka ladle, add mustard seeds and let them splutter.
9. Add curry leaves saute for few sec & switch off gas.
10. Add the seasoning to the chutney and mix well
11. Serve with tomato dosa, idly, dosa varieties, chapathis, phulkas, rotis & parathas.
    

NOTE

• Always use the small dry grinding jar of the mixie to prepare chutneys.
  

VARIATION

• The chutney tastes great when prepared with pearl onions.