Onion Chutney is a classic, easy-to-make South Indian side dish or condiment made with basic kitchen ingredients. This chutney pairs wonderfully with dosa, idli, uttapam, paratha, pesarattu, pakoras, paniyaram, or even as a side dish with plain rice.
Also, check out our popular five different chutney recipes for idli and dosa, as well as our Indian breakfast recipes.
Why you'll love this chutney?
- This onion chutney is ready in less than 20 minutes.
- While making this onion chutney, no coconut is used, and hence, it has a longer storage life. You can store it in the refrigerator for 3 to 4 days.
- It's spicy, tangy, and mildly sweet, thanks to the caramelized onions.
- It pairs well with almost all South Indian dishes, making it a versatile accompaniment to any meal.
Also, try our no-coconut tomato chutney and garlic chutney.
Ingredients
Onions: Any type of onion, including red, yellow, or white, can be used. Based on that, the flavor will change accordingly.
Red chilies: For color and heat.
Garlic: Enhances the flavor.
Tamarind: Tanginess to the chutney.
Urad dal, chana dal, and cashews: Add a nutty and rich flavor.
Curry leaves: Enhance the flavor.
Check out the recipe card for the full list of ingredients.
Step-by-step instructions
- Heat oil in a pan. Add urad dal, chana dal, and cashews, and saute until aromatic and golden.
- Add red chilies and curry leaves, and sauté for a minute.
- Add onion and garlic, and sauté on a medium flame until the onion turns translucent.
- Let this cool down.
- Add this to a mixer jar with tamarind, salt, and a little water, and blend it into a smooth paste.
- Transfer this to a bowl.
- In another pan, heat oil. Add mustard seeds. When it splutters, add curry leaves and red chili and saute for a few seconds.
- Add this tempering to the chutney and mix. Serve with dosa, idli, or rice, and enjoy.
Tips
- If tamarind is unavailable, add a splash of lemon juice as a substitute.
- Sauté the onions on a medium to low flame for a mild flavor.
- Add one chopped tomato to make onion tomato chutney.
- Feel free to add fresh herbs like mint and coriander leaves for an extra burst of flavor.
Serving suggestions
- Onion chutney is a versatile chutney, as it can be served in various ways.
- This onion chutney is best when served with dosas or idli.
- You can also serve it with other Indian breakfast items, such as uttapam, paratha, pesarattu, and paniyaram.
- Serve it with steaming hot rice and ghee for lunch.
- You can also serve it with sandwiches and pakoras.
- Smear it in tortillas or chapati while making wraps.
More chuteny recipes
Recipe card
Onion Chutney | Chutney Without Coconut
Equipment
Ingredients
- 1 tablespoon Oil
- 1 teaspoon Urad dal
- 1 tablespoon Chana dal hurikadale
- 2 tablespoon Cashews peanuts
- 8 to 10 curry leaves
- 8 Red chilies
- 3 Onions diced medium-sized
- 3 Garlic cloves
- ½ teaspoon Salt
- ½ tablespoon Tamarind
For tempering
- 2 teaspoon Oil
- 1 teaspoon Mustard seeds
- 8 to 10 Curry leaves
- 1 Dry red chile
Instructions
- Heat oil in a pan. Add urad dal, chana dal, and cashews, and saute until aromatic and golden.1 tablespoon Oil, 1 teaspoon Urad dal, 1 tablespoon Chana dal, 2 tablespoon Cashews
- Add red chilies and curry leaves, and sauté for a minute.8 to 10 curry leaves, 8 Red chilies
- Add onion and garlic, salt and sauté on a medium flame until the onion turns translucent.3 Onions, 3 Garlic cloves, ½ teaspoon Salt
- Let this cool down.
- Add this to a mixer jar with tamarind, and a little water, and blend it into a smooth paste.½ tablespoon Tamarind
- Transfer this to a bowl.
- In another pan, heat oil. Add mustard seeds. When it splutters, add curry leaves and red chili and saute for a few seconds.2 teaspoon Oil, 1 teaspoon Mustard seeds, 8 to 10 Curry leaves, 1 Dry red chile
- Add this tempering to the chutney and mix. Serve with dosa, idli, or rice, and enjoy.
Video
Notes
- If tamarind is unavailable, add a splash of lemon juice as a substitute.
- Sauté the onions on a medium to low flame for a mild flavor.
- Add one chopped tomato to make onion tomato chutney.
- Feel free to add fresh herbs like mint and coriander leaves for an extra burst of flavor.
Nutrition
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