Onion chutney can be made in different ways. This is the basic recipe for an onion chutney wherein onions ,tomatoes and red chillies are the major ingredients.It is suitable for idli, uthapam, rava idli, dosa, rava dosa, masala dosa, wheat dosa, ghee dosa and many other dosa varieties.
For any authentic South Indian breakfast usually onion chutney,coconut chutney,pudhina chutney along with sambar is served in a restaurant.The main highlight of this chutney is that it does not include any coconut.
To this you can also add 1 inch (1/4 teaspoon) tamarind to get the tangy taste but however, I have not added the tamarind here.
Note: If the idli /dosa batter is old it is better to avoid tamarind as the sourness of the batter will make the chutney very tangy. If the idli/dosa batter is freshly made then you can add tamarind.It would be a perfect blend.
Even corriander leaves (2 tablespoons) can be added to give a different taste as you may get tired of eating the same chutney everyday and opt for something new.
So now lets get into the preparation of this simple onion chutney.
Ingredients
One and a half tablespoons oil
4 medium-sized onions (chopped)
3 medium-sized tomatoes (chopped)
5 red chillies
1/4 teaspoon salt or salt to taste
Ingredients for tempering
1/2 tablespoons oil
1/4 teaspoon mustard
1/2 teaspoon urad dhal
2 pinch asafoetida
a sprig of curry leaves
Method
Take a kadai or a heavy thick bottomed pan or a cast-iron skillet and heat it. Add one and a half tablespoons oil and allow the oil to get heated. Add the chopped onions and saute for a few minutes until it turns slightly brown in colour.
Then add the red chillies and stir for 2 minutes.
Now add tomatoes and saute till you get a mushy paste. Add salt and give a final mix. Switch off the flame. Cool it.
Grinding of the chutney
Take the cooled mushy paste in a mixie and grind. I have not added water for grinding.If you want you can add water according to your desired consistency.Usually a thick consistency is preferred. Transfer to a bowl.
Tempering of the chutney
Note: Always do tempering on a low – medium flame.
Take a tempering pan and heat it. Add oil and heat for 1 minute. Then add mustard and allow it to splutter.
Add asafoetida and urad dhal. Let the urad dhal turn slightly brown.
Then without further delay, add curry leaves. You will notice that the curry leaves become crispy with time.
Switch off the flame and add this to the ground chutney in the bowl.
Give a quick stir to find your onion chutney ready to eat.