Onion Chutney Recipe
Method
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1. Heat oil in a pan. Lower the heat and add chana dal and urad dal.
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2. Fry stirring regularly until the lentils turn golden. Take care that you do not burn them.
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3. Next add the kashmiri red chilies. Fry for some seconds until you see the chilies change color and become aromatic.
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4. Fry on a low heat, so that the chilies do not get burnt. Kashmiri red chilies give a nice color and do not make the chutney spicy.
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5. Next add the chopped onions and chopped garlic.
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6. Mix the onions and begin to saute on a low to medium heat. Keep on stirring onions while sauteing them.
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7. Sauté until the onions turn a light golden. Switch off the heat and let the onions become warm or cool down at room temperature.
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8. Transfer the entire onion mixture in a small blender or mixer-grinder. Add tamarind and salt as per taste.
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9. Add water and blend to a smooth paste. Set aside.
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10. Heat in the same pan or a tadka pan. Keep the heat to a low. Add mustard seeds and let them crackle.
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11. Once the mustard seeds begin to crackle, add a pinch of asafoetida (hing) and curry leaves.
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12. Fry for a few seconds until the curry leaves become crisp.
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13. Keep the heat to a low or sim and now add the ground onion chutney.
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14. Mix the chutney thoroughly with the tempered ingredients.
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15. Add water. You can make this chutney slightly thick or of medium consistency by adding less or more water.
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16. Mix very well and then turn off the heat.
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17. Transfer chutney to a serving bowl.
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18. Serve Onion Chutney with idli, dosa, rava dosa, medu vada, pakoda, or as a spread on toasted bread, sandwiches, or wraps.
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19. Store in an airtight container in the refrigerator for 1 to 2 days. Best enjoyed fresh. Do not freeze.