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Onion chutney without coconut served with tempering, made using sambhar onions and garlic

Onion Chutney Without Coconut

A simple onion chutney made without coconut using onions, garlic, red chillies, and tamarind. Tastes great with idli, dosa, or upma
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: chutney, Side Dish
Cuisine: Indian, southindian
Ingredients Equipment Method Notes

Ingredients
  

  • For tempering:
  • 1 tsp oil
  • ½ tsp mustard seeds
  • 1 dry red chilli
  • Few curry leaves
  • Prepration
  • 15 Nos sambhar onions or 1 medium onion, chopped
  • 10 Nos garlic cloves
  • 2 Nos dry red chillies broken
  • Small piece of tamarind
  • 2 tsp oil
  • Salt to taste
  • Water as needed
  • A pinch of hing asafoetida
  • Few coriander leaves optional

Equipment

  • 1 Sauce Pan

Method
 

  1. Heat oil in a pan and add the garlic cloves. Saute for about 2 minutes until the raw smell goes and the garlic turns lightly golden.
  2. Add the whole sambhar onions (or roughly chopped regular onion). Saute until the onions turn soft and glossy.
  3. Add the broken dry red chillies and sauté for a few seconds.
  4. Add a small piece of tamarind and mix well. Switch off the heat and allow the mixture to cool completely.
  5. Transfer the cooled mixture to a blender. Add salt, hing, and coriander leaves (if using).
  6. Grind to a smooth or slightly coarse chutney, adding water little by little to adjust the consistency.
  7. Heat oil in a small pan for tempering. Add mustard seeds, dry red chilli, and curry leaves.
  8. Pour the tempering over the chutney, mix well, and serve fresh.

Notes

  • Do not brown the garlic; saute only until the raw smell disappears.
  • Using too much tamarind can overpower the chutney , add only a small piece.
  • Always allow the mixture to cool before grinding.
  • Add water gradually while grinding to avoid making the chutney too thin.
  • This chutney tastes best when consumed fresh.