Simple and delicious onion chutney recipe (vengaya chutney recipe) without tomatoes and coconut! This South Indian style onion chutney is a great side dish for idli, dosa and even pairs well with rice!
Heat a pan or kadai and add ½ tsp of oil. When the oil is hot, add the urad dal and chana dal along with asafoetida and roast until the lentils are deep golden brown.
Transfer the lentils to the mixer jar, and in the same pan, add the red chilies and roast them for a minute or until they become crisp and slightly charred.
Transfer the red chilies to the mixer jar as well and let the lentils and chilies cool.
In the same pan, add ½ more tsp of oil and add the chopped onion and garlic.
Saute until the onions are soft or for about 5 to 7 minutes. Transfer the onions to the mixer jar and let it cool.
Now add salt and tamarind paste and grind it using the required amount of water. You might not need the entire ¼ cup of water. So add as required.
In a separate tempering pan, heat 1 tsp of oil. When the oil is hot, add the mustard seeds and curry leaves. When the mustard seeds splutter, add this to the chutney. Serve the chutney with idli or dosa. Store it in an air-tight container and refrigerate for longer shelf life and use a clean spoon for every use.
Notes
As always, adjust the salt and spices as per your preference.
Reduce the lentils for a thin consistency chutney.
You can also include a handful of cilantro and curry leaves along with the onion for added flavor. But that will change the color of the chutney.
I have tried this recipe without garlic as well. Adjust the amount of garlic as per your preference.