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    Home > Indian Vegan Recipes

    Onion Chutney

    Posted: Oct 10, 2017 ยท Updated: Nov 29, 2021

    Jump to Recipe Pin Recipe

    An Onion Chutney with spicy, sweet, tangy notes, perfect to eat with a South Indian dosa or idli, to add to a wrap, or to spread on toast. A vegan, gluten-free, soy-free, nut-free recipe.

    Onion Chutney - HolyCowVegan.net

    This Onion Chutney, a very traditional South Indian recipe, is one of Desi's favorite sides for dosa or idli. But I smear it on just about anything, from a breakfast wrap to toast. Because it is just so delicious and so versatile.

    Onion Chutney - HolyCowVegan.netI have to thank a reader, Ellen, for prompting me to post this recipe. It is likely that many of you, like Ellen, have eaten this chutney at a restaurant and wondered what's in there because it tastes so rich and complex and flavorful.

    The answer, and the recipe, are actually rather simple: there are onions in here, of course, along with tamarind, red pepper, mustard seeds, and curry leaves. That's it. But technique is important: it is the caramelizing of the onions that gives the chutney its intense flavor and complexity, so don't get stingy with your effort here.

    I actually use shallots to make this recipe, because they have a more intense flavor that works very well here. You could use red onions at a pinch.

    This is a spicy chutney, the way it's supposed to be to complement a bland dosa or idli, but if you are not comfortable with spice, cut down on the amount of red pepper. Don't cut it out altogether, though, because you do need the pungent heat of pepper to complement the sweetness of the onions and the tang of the tamarind.

    I served this chutney for a Saturday brunch with my Instant Masala Dosa and Potato Curry. It was delicious.

    Onion Chutney - HolyCowVegan.net

    I remembered to take some step-by-step shots of the cooking process to clarify the technique.

    Onion Chutney - HolyCowVegan.net

    Heat the oil and add the shallots and red chili peppers to a wok or skillet.

    Onion Chutney - HolyCowVegan.net

    Saute the onions, stirring frequently, until they are soft and caramelize to a rich golden color.

    Onion Chutney - HolyCowVegan.net

    Add tamarind paste and continue to saute another two minutes.

    Onion Chutney - HolyCowVegan.net

    Make the tempering by adding mustard seeds, curry leaves, and udad dal to hot oil. Pour over chutney.

    Onion Chutney - HolyCowVegan.net

    Onion Chutney - HolyCowVegan.net

    Onion Chutney

    An Onion Chutney with spicy, sweet, tangy notes, perfect to eat with a South Indian dosa or idli, or to spread on toast. A vegan, gluten-free, soy-free, nut-free recipe.
    5 from 4 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Condiment
    Cuisine: gluten-free, nut-free, Soy-free, Vegan
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Onion Chutney
    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins
    Servings: 8 servings
    Calories: 29kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 6 shallots (finely sliced)
    • 1 ยฝ teaspoon coconut oil
    • 2 dry red chili peppers
    • 1 tablespoon tamarind pulp (if you get yours from an Indian store, the tamarind pulp is thicker and you need less of it. If you buy the tamarind pulp sold for use in southeast Asian recipes, which tends to be less concentrated, you might need two tablespoons)
    • Salt to taste
    • 1 teaspoon black mustard seeds
    • 1 sprig (about 12) fresh curry leaves (cut into thin ribbons)
    • 1 teaspoon urad dal (black gram dal)
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    Instructions

    • Heat 1 teaspoon of oil in a skillet. Add the shallots and the red chili peppers and a pinch of salt. Saute over medium-high heat, stirring frequently, until the onions are caramelized.
    • Add the tamarind and continue to saute for another couple of minutes.
    • Remove the onions to a blender and add ยผ cup of water and season with salt as needed. Blend into a smooth paste. If you need to add more water to blend, add no more than a teaspoon at a time. Remove the chutney to a bowl.
    • In the same skillet used to caramelize the onions, add the remaining ยฝ teaspoon of oil. Add the mustard seeds and, when they sputter, add the ural dal and curry leaves. Stir-fry for a few more seconds until the dal turns lightly golden.
    • Pour the mustard-urad dal mixture over the chutney and mix.

    Nutrition

    Calories: 29kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 80mg | Fiber: 1g | Sugar: 3g | Vitamin A: 44IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    Onion Chutney - HolyCowVegan.net

    ***

    More South Indian recipes from the archives:

    South Indian Chickpea Curry

    South Indian Chickpea Curry

    Instant Masala Dosa

    Masala Dosa

    Vegan Ramen in a South Indian Coconut Stew

    Ramen in South Indian Coconut Stew - holycowvegan.net

    « Vegan Apple Pie Pull-Apart Bread
    Karanji for Diwali »
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Bina

      November 09, 2020 at 10:29 pm

      5 stars
      It was really yum! I had with sweet potato and dosa too.

      Reply
      • Vaishali

        November 09, 2020 at 10:33 pm

        So happy to hear!

        Reply
    2. Ellen Lederman

      October 15, 2017 at 8:49 am

      5 stars
      Excellent! Different than what I've had in restaurants (sauteed/caramelized then blended, whereas theirs is just raw and diced). Thanks so much.

      Reply
      • Vaishali

        October 17, 2017 at 8:32 am

        Ellen, so happy you tried it! The raw chutney has pretty much the same ingredients minus the caramelizing.

        Reply
    3. Sudha

      October 12, 2017 at 10:33 pm

      Thankyou for the recipe. I don't get the deep red color in the chutney. Are they Kashmiri red chilies?

      Reply
      • Vaishali

        October 12, 2017 at 11:50 pm

        Yes, I used Kashmiri chilies.

        Reply
    4. Ellen Lederman

      October 11, 2017 at 4:58 pm

      I was so excited to see this! Thanks so much. I tried to find similar recipes---found a few, but yours is the one I wanted----don't know/trust the others. Never would have guessed the ingredients in this, but my taste buds are dancing already. Can't wait to make it---may be Sunday---going to make a chickpea scramble for breakfast and this just might go.

      What does the dal do? Just act as a binder for the spices? I've always wondered.

      I don't buy shallots too often because I haven't see a big difference in taste and they are more expensive, but I will see if I can get some since this is a recipe I have been longing for.

      Will report back. My husband is going to be so happy!

      Reply
      • Vaishali

        October 11, 2017 at 5:24 pm

        Hi Ellen! The dal is mainly for adding more texture and some smooth crunch to the spicy chutney. You could leave it out or, if you don't have the dal, try using cashew pieces. Cashew would be a little less crunchy, but it would temper the heat on your tastebuds somewhat. Hope you try the chutney!

        Reply
    5. Aparna Rao

      October 10, 2017 at 9:45 pm

      5 stars
      I second this completely. Onion chutney goes with anything... plain hot rice mixed in with a spoonful of onion chutney and ghee on top... it is heavenly!

      Reply
      • Vaishali

        October 11, 2017 at 5:18 pm

        I've never thought of mixing it with rice, but I love eating rice mixed with pickle, so I am sure I'd love it with the chutney. That's such an awesome idea.

        Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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