Onion Garlic Chutney

This chutney is a perfect accompaniment for dosa and idly. The sweetness of the onions is balanced by the sourness from the tamarind and spice from the red chillies. This recipe is a perfect balance of flavors. I learnt this recipe from Amma and now it’s my fav too. If you use a little bit more oil than mentioned in the recipe, this chutney will keep very well 2-3 days and thus is ideal for travel. It is used for variety of curries, rice dishes, breads, scrambled eggs.

Prep time:10 mins|Cook time:10 mins

Cuisine:South Indian,Tamil Nadu recipes

Ingredients Onions -3 large Garlic -5 cloves Dry red chillies -6 no’s Tamarind paste-1 tbsp. Salt –as needed Seasonings Oil -3 tbsp. Mustards seeds -1/2 tsp Curry leaves -1 sprig Hing-pinch

 Method

1. Heat 1 tsp oil in a pan on low heat and sauté the whole dry red chillies. In the same pan, add 2 tsp of oil and add roughly chopped onions and some salt. Cook until the onions are tender and light brown in color. Cool for some time.

2. Heat some oil in the pan  add do the mustard seeds, let them splutter and then add the asafetida and curry leaves for tempering. Add in the onion paste and mix well to combine. Adjust salt and cook for a minute.

3. Cool and store in an airtight container in the refrigerator. Heat before serving. Also can be Served  with normal dosa, butterbean soy dosa,carrot dosa, oats  idli or even with steamed rice.

It tastes awesome when it is partially ground. Try out this method also

{Process the onions and tamarind paste in the blender, don’t grind them into a smooth paste, and let them have some texture. Just pulse twice or thrice. Avoid adding water while grinding. Add 1/4 cup of water if you can’t do without it.}

Notes

You might be wondering when the onion chutney looks like tomato chutney.I have added byadiga red chillies instead of the normal red chillies.

My friend was using grated ginger along with onions.But I did not like that taste.It totally changes the flavor and the taste of chutneys.

Actually my son does not like when the chutney is coarsely ground.So I ground it smoothly.

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