Looking for a simple yet flavourful chutney to accompany your favourite dosa? This spicy onion tamarind chutney is a perfect choice!
Prepared with onions, tamarind, garlic and dry red chillies, this chutney has a lovely balance of spicy, tangy and savoury flavours. A simple mustard seed tempering adds an extra touch of flavour.
Unlike coconut chutney, this onion-based chutney has a slightly tangy taste and a wonderful depth of flavour. It pairs beautifully with dosa, idli, uttapam and other South Indian breakfast dishes.
The best part is that it requires just a handful of everyday ingredients. So, let's get started!
Ingredients Required
To be blended:
2 cups finely chopped onions
2 tsp thick tamarind extract
7–8 garlic cloves
3–4 dried red chillies, broken into pieces
1 tsp salt (adjust to taste)
For tempering:
3 tsp oil
1 tsp mustard seeds (rai)
Method
Add the chopped onions, tamarind extract, garlic cloves, dried red chillies and salt to a blender.
Grind everything into a smooth paste without adding too much water.
Heat oil in a kadai over medium flame.
Add mustard seeds and allow them to crackle.
Carefully add the ground onion paste to the tempering.
Mix well and cook on a low flame, stirring occasionally.
Continue cooking until the raw smell of onions disappears and the chutney becomes well cooked.
Switch off the flame and serve hot with your favourite dosa or idli.
Add the chopped onions, tamarind extract, garlic cloves, dried red chillies and salt to a blender.
Grind everything into a smooth paste without adding too much water.
Heat oil in a kadai over medium flame.
Add mustard seeds and allow them to crackle.
Carefully add the ground onion paste to the tempering.
Mix well and cook on a low flame, stirring occasionally.
Continue cooking until the raw smell of onions disappears and the chutney becomes well cooked.
Switch off the flame and serve hot with your favourite dosa or idli.
Serving suggestion: This spicy and tangy onion chutney tastes especially delicious with crispy dosa, masala dosa, pesarattu and soft idlis.
Tip: Adjust the number of red chillies according to your spice preference. If the chutney becomes too thick while cooking, add a little water to achieve your desired consistency.
