Chilli Onion Chutney is a popular South Indian Dish which accompanies the South Indian Breakfast dishes like Idli, Dosa etc. This Chutney can be stored in a refrigerator and used whenever required. This chutney can also be used as a dip with chips and wafer.
Dry Red Chilli – 8 (Bedgi Chilli or similar less spicy Chilli)
Split Urad Dal – 1 ½ tbsp
Shallots (Small Onions) – ½ cup Or Onion (small sized) – 2 (chopped)
Tamarind – 1 small goose Berry sized ball
Sugar (or Jaggery/ Gur) – ½ tbsp
Salt – to suit taste
Oil – 1 tsp
For seasoning (Optional):
Sesame Oil – 1 tbsp
Mustard Seeds – 1 tsp
Curry Leaves – from 1 twig
Asafoetida – 1 pinch
Heat a tsp of Oil in a pan. Add Urad Dal and stir for a few seconds. Add the Red Chillies and roast for a minute in low flame.
Add the chopped Onions and sauté them till the Onion turns translucent. Turn off the flame.
When it cools down, take them in a mixer jar along with Salt, Jaggery and Tamarind.
Grind it to a fine paste with a little water.
Transfer this chutney to a bowl. Heat Sesame Oil in the same pan which we used for sautéing the Onion. Add Mustard Seeds and Curry leaves. Pour all of them into the chutney. Mix well.
The Chilli Onion Chutney is ready. Enjoy with Idli, Dosa etc.