South Indian Onion Chutney Recipe

Aparna Parinam
South Indian Onion Chutney Recipe
1374 ratings.

South Indian Onion Chutney is a perfect chutney to serve along with your idli and dosa. One may think that this chutney may emanate the typical onion odour, but no, in fact the final chutney does not taste like onion at all, it tasted more like a mix between peanut and cabbage (indeed amusing). Onions are known as ullipaya or ulligadda in Telugu, thus this chutney is referred as ‘Ulli Pachadi’ in the Telugu language.

Serve South Indian Onion Chutney along with Tomato Onion Sambar and Ragi Oatmeal Dosa for your breakfast or dinner.

If you like this recipe, you can also try other chutney recipes such as

  1. Capsicum Chutney
  2. Tomato Garlic Chutney
  3. Mysore Chutney

Course: Side Dish
Diet: Vegetarian
Prep in

20 M

Cooks in

20 M

Total in

40 M

Makes:

4 Servings

Ingredients

  • 2 Onions
  • 1 teaspoon Cumin seeds (Jeera)
  • 2 tablespoons Black Urad Dal (Split)
  • 1 tablespoon Tamarind Paste
  • 3 Dry Red Chillies
  • 1/2 teaspoon Jaggery
  • 2 teaspoons Sunflower Oil
  • Salt , to taste
  • For seasoning
  • 1 teaspoon Mustard seeds
  • 1 sprig Curry leaves
  • 1/2 teaspoon Sunflower Oil

How to make South Indian Onion Chutney Recipe

  1. To begin making the South Indian Onion Chutney recipe, firstly slice onions into medium pieces and keep aside. Heat a teaspoon of oil in a pan, add cumin seeds, dry red chilies and sauté for a few seconds.

  2. Add urad dal, saute and let it turn golden yellow. Transfer this into a small dish and let it cool.

  3. In the same pan, add a teaspoon of oil, add the chopped onion pieces and saute well for 4 to 5 minutes, until the raw odour of onion disappears. Turn off the heat and cool.

  4. Grind the urad dal, cumin seeds and red chillis to a coarse powder in a grinder. Add to this, the fried onions, salt, tamarind and jaggery.

  5. Grind to make a paste. Add a little water (2-3 tablespoons) for a thinner consistency. Do not add more water as it may turn out to be runny.

  6. For seasoning, heat oil in a pan, add the mustard seeds and let them splutter.

  7. Add the curry leaves and turn off the heat. Pour this seasoning over the chutney. Mix and savour this chutney with idlis or dosa’s.

Last Modified On Wednesday, 04 October 2017 09:51
     
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