Onion Chutney (Vengaya Chutney)
Yield: 1 Cup
Onion Chutney (Vengaya Chutney)
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A delicious, sweet and spicy South Indian sauce made with my favorite caramelized onions, dried red chilies, tamarind and roasted lentils. Infused with a fragrant mustard-curry leaf infusion, this sauce is a wonderful accompaniment to hot, crunchy dosa and fluffy idli. Try it today
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- For Sautéing & Grinding:
- Sesame (Gingelly) Oil: 1.5 tbsp (traditional, but cooking oil works)
- Urad Dal (Split skinless black gram): 1 tbsp
- Chana Dal (Split Bengal gram): 1 tsp
- Dried Red Chilies: 3-4 (adjust to taste; mix Kashmiri for color)
- Onions: 2 large (approx. 2 cups, sliced)
- Garlic: 2-3 cloves (optional)
- Tamarind: Small marble-sized piece
- Salt: To taste
- Jaggery / Sugar: A pinch (optional, balances heat and tartness)
- For Tempering (Tadka):
- Sesame Oil: 1 tsp
- Mustard Seeds: ½ tsp
- Urad Dal: ½ tsp
- Curry Leaves: 1 sprig
- Asafoetida (Hing): A pinch
Instructions
- Roast Lentils & Chilies: Heat 1.5 tbsp sesame oil in a pan over medium heat. Add urad dal, chana dal, and dried red chilies. Roast until the lentils turn golden brown and fragrant. Remove and transfer them to a blender jar.
- Sauté Onions: In the same pan, add the sliced onions and garlic. Sauté on medium-low heat until the onions turn translucent and soft with slightly light-brown edges.
- Add Tamarind: Toss in the tamarind piece and fry for another minute. Turn off the heat and let the mixture cool completely.
- Grind: Transfer the sautéed onion mixture to the blender containing roasted lentils. Add salt, a pinch of jaggery, and ¼ cup water. Grind into a smooth, thick paste. (Add a splash more water if too thick, but keep it spreadable). Transfer to a serving bowl.
- Temper (Tadka): Heat 1 tsp oil in a small pan. Add mustard seeds and let them pop. Add urad dal, curry leaves, and a pinch of hing. Pour this sizzling tempering directly over the blended chutney.
Notes
- Caramelization: Don't rush frying the onions—softening them thoroughly removes raw sharpness and gives the chutney its rich, subtle sweetness.
- Oil Selection: Gingelly (sesame) oil gives the authentic South Indian diner-style flavor.
- Storage: Keep in an airtight glass container in the refrigerator for up to 4–5 days.
