Red Onion Chutney

By • March 17, 2015 0 Comments

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Author Notes: The majority of the households in the Southern part of India wake up to the aroma of steaming Idlis, sizzling Dosas, or yummy Upma, every morning. All of these snacks need chutney to go along. Here is a recipe for special chutney that is not only healthier than cholesterol-aggravating coconut chutney, but also is extremely easy to make. This recipe was written by the Healthline Editorial Team: Healthline


Serves 6

  • 3 large onions, peeled and chopped
  • 1 teaspoon red chili powder
  • 1/4 cup tamarind pulp
  • 6 curry leaves
  • pinch of sugar
  1. Add the chopped onions to a shallow pan. Keep mixing to prevent burning, until the onions get a dark golden brown hue. Add chili powder and a pinch of sugar and keep mixing well. Shut off the flame and allow cooling for next 1 to 2 minutes.
  2. Transfer all the contents of the pan into a blender and add the tamarind pulp and curry leaves to it. Blend all the contents into a smooth paste. Try your level best not to add any water. Serve immediately with hot Dosas or Idlis.

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