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.
Servings: 8 servings
Calories: 29kcal
Ingredients
- 6 shallots (finely sliced)
- 1 ½ 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)
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 ¼ 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 ½ 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