Onion Chutney The lockdown has inspired many of us to pick up something new, and naturally, we’ve gravitated towards cooking. The best part? We’ve realized we might, after all, have a talent for it.
Plus, cooking is a skill we should never underestimate. After all, when the restaurants shut, and we had to say bye to our food delivery apps, it was our own kitchen we had to rely on.
We’re using YouTube for things other than music, and one of them is likely to be videos about how to lose weight. But even when calories are not on our minds, healthy food is a part of healthy living.
So don’t just stick to videos -bring a real chane in your life like cooking interesting food like ONION CHUTNEY
Lockdown 2020 has been an eye-opening time for us, and one important lesson it has taught us is the reliance on healthy food. Just because we’re locked in does not mean we have to cook the same ten recipes every day.
Even if you’re alone, some life-saving recipes will be a stellar addition to your meals.
In case you’re in the mood for something fresh for rice, or something South Indian with coconut or other chutneys, and are tired of watching videos demanding ingredients you don’t have, this article is for you.
Onion chutney, of course, is one of many such recipes. Known in Tamil as the vengaya chutney, this rich sauce has a complex flavor. It’s slightly tart, slightly smoky, sweet, and amazingly delicious.
It goes great for idli, uttapam, masala dosa, poha, is good as a side dish for rice, dosa, or any of the other tasty dishes you would like to try making this lockdown.
And don’t we know what the word for traditional dishes is without onion chutney? ‘Incomplete’ –you guessed it correct.
With this article, you can easily make your own delicious onion chutney with the exciting redness of chilies and onions’ goodness.
How to make onion chutney at home in just 15 minutes?
- We’ll start by taking a pan and heating two teaspoons of oil in it. With the flame low, we’ll add a teaspoon of Bengal gram (chana dal) and half a teaspoon of split and husked black gram (urad dal).
- Next, we’ll sauté till our dals (or lentils) turn into a lovely golden color. Make sure you do not burn them.
- We’ll proceed with adding two or three red chilies. You can put them broken or halved, as you prefer. Stir and sauté for a few seconds. We’ll start seeing the chilies have changed their color and are aromatic. Make sure the flame is low while you sauté so the chilies don’t get burnt.
- To get the best taste, use Kashmiri red chilies. It’ll result in a beautiful red color and your chutney won’t be very spicy. If you do not have Kashmiri red chilies, you can also add byadagi red chilies. Choose the number of chilies according to their intensity –if they’re in the range of hot, use only a little of them.
- Now we’ll add our chopped onion (one cup is enough) and chop garlic cloves to it. You don’t need to add more than two small garlic cloves. Pearl onions are a better option compared to regular onions.
- Once we nicely mix the onions, we’ll move to sauté at a low or medium flame. Don’t stop stirring them while you sauté. Please wait for it to turn a light brown color. Once you see the brown, switch off the flame.
- We’ll let the onions cool down at room temperature.
- After that, we’ll put the entire mixture in our chutney grinder, and add tartness with 1/4th teaspoon of tamarind. We’ll include some jaggery. And salt, of course, we’ll add according to our taste.
- Now add water (1/4th cup) and start grinding it until it becomes a smooth paste. We’ll keep it aside for a while.
We’ll start with tempering for the onion chutney.
- Use the same pan to heat two teaspoons oil. The flame should be kept to a low. Now, we’ll add around half a teaspoon of mustard seeds and allow them to crackle.
- Take a pinch of hing (asafetida) and add it after the mustard seeds have crackled.
- Add some curry leaves –five to six leaves should suffice.
- We’ll sauté till the curry leaves turn crisp.
- With the flaw still low, we’ll add the ground chutney.
- We’ll mix the chutney really well with the tempering ingredients.
- After that, we’ll add some water. 1/4th to 1/3rd cup should be enough. Don’t waste any of the chutney while adding the water –it’s better to check if there’s any chutney left at the bottom of the jar.
- The water decides the consistency of the chutney, so you can decide the quantity according to how consistent you prefer your chutney to be.
- Once we mix it very well, we’ll switch off the flame.
Why should you use this easy onion chutney recipe?
Now that you know onion chutney is one of those easy recipes that must be tried at home this 2020 lockdown, here are some ideas to use your new knowledge.
- Onion chutney is a lovely side dish for idli. While we’re used to having our idli with coconut, but what if we run out of them? Let’s save some other recipes to use with coconut chutney. Oh, this recipe is your friend -for idli with onion chutney is a great combo for a healthy diet!
- This superb and versatile chutney is also an enjoyable side dish for rice.
- Traditional South Indian dishes are delicious with coconut, but they’re pretty awesome without it as well –because you can make this easy chutney with ordinary ingredients.
- If you’re watching out for calories, we have good news. Onions help a great deal in weight loss.