Onion-Tamarind Chutney Recipe – Authentic South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Onion-Tamarind Chutney Recipe – Authentic South Indian Side Dish

Hey everyone! If you’re anything like me, you live for that perfect side dish to go with your idli or dosa. And honestly, this Onion-Tamarind Chutney? It’s a game-changer. I first made this years ago trying to recreate the flavors from a tiny South Indian restaurant near my college, and I’ve been tweaking it ever since. It’s tangy, spicy, and just…hits the spot. Let’s get into it!

Why You’ll Love This Recipe

This chutney isn’t just delicious, it’s incredibly versatile. It’s a fantastic accompaniment to South Indian breakfast staples like idli and dosa, but it’s also amazing with vada, uttapam, or even as a spread in sandwiches. Plus, it comes together in under 15 minutes – perfect for a quick weekend brunch or a weekday meal. It’s a little burst of South Indian flavor that’s surprisingly easy to make at home.

Ingredients

Here’s what you’ll need to whip up this amazing chutney:

• 3 big onions (or 20 small onions)
• 3-5 red chillies (adjust to your spice preference!)
• A small piece of tamarind (about 20g)
• As needed salt
• 2 tbsp cooking oil
• 1 tbsp sesame oil (for tempering)
• 0.5 tsp mustard seeds
• 0.25 tsp urad dal (split black lentils)
• A few curry leaves

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference:

• Tamarind: I prefer using a good quality, tangy tamarind. You can find blocks of tamarind at most Indian grocery stores. If using tamarind paste, start with 1 tablespoon and adjust to taste.
• Onions: Red onions give a lovely color and slightly milder flavor, but yellow onions work just fine too!
• Sesame Oil: Don’t skip the sesame oil for the tempering! It adds such a unique and authentic flavor. A good quality, cold-pressed sesame oil is best.
• Chilli Heat Level: The number of red chillies is totally up to you. I usually go for 4-5 for a good kick, but feel free to reduce it to 2-3 if you prefer a milder chutney. You can also remove the seeds from the chillies to reduce the heat.
• Regional Variations: Some families add a tiny bit of jaggery (gur) for a touch of sweetness. Others include a clove of garlic for extra flavor. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and finely chop those onions. Don’t worry about being too precise – they’re going to get blended anyway!
2. Heat 2 tbsp of cooking oil in a pan over medium heat. Add the chopped onions, red chillies, tamarind piece, and salt.
3. Sauté everything until the onions turn translucent and softened – about 5-7 minutes. Stir frequently to prevent burning.
4. Now, let the mixture cool completely. This is important! Warm chutney won’t blend as smoothly.
5. Once cooled, transfer the mixture to a blender or food processor. Add a little water (start with 2-3 tablespoons) and blend into a smooth, consistent paste. Add more water if needed to reach your desired consistency.
6. Time for the tempering! Heat 1 tbsp of sesame oil in a small tempering pan (or a small saucepan).
7. Add the mustard seeds. Once they start to splutter, add the urad dal and curry leaves. Fry for about 30 seconds, until the dal turns golden brown and the curry leaves are fragrant.
8. Pour the tempering over the blended chutney and mix well.
9. Drizzle with a little extra sesame oil before serving – it just elevates the flavor!

Expert Tips

• Don’t rush the cooling process. Seriously, a cooled mixture blends so much better.
• Adjust the salt. Tamarind can be quite tart, so you might need a little extra salt to balance the flavors.
• Taste as you go! Adjust the spice level and tamarind tanginess to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil doesn’t contain any animal products.
• Spice Level Adjustment: For a milder chutney, use fewer chillies or remove the seeds. For a spicier chutney, add more chillies or a pinch of cayenne pepper. My friend Priya loves adding a ghost pepper for a real kick!
• Festival Adaptations: This chutney is often made during Makar Sankranti and Gudi Padwa. Some families add a pinch of grated coconut for a festive touch.
• Serving with Specific Regional Dishes: In Karnataka, this chutney is often served with Akki Roti. In Tamil Nadu, it’s a must-have with Pongal.

Serving Suggestions

This chutney is best served fresh, alongside your favorite South Indian dishes. Here are a few ideas:

• Idli
• Dosa
• Vada
• Uttapam
• As a spread for sandwiches

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor might mellow slightly over time, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What type of onions are best for this chutney? Red onions are traditional and give a nice color, but yellow onions work perfectly well too.
• Can I make this chutney ahead of time? Yes, you can! It actually tastes even better after the flavors have had a chance to meld together.
• How do I adjust the spice level? Use more or fewer chillies, or remove the seeds from the chillies.
• What is the best way to store leftover chutney? In an airtight container in the refrigerator for up to 3-4 days.
• Can I use a different oil for the tempering? While sesame oil is traditional, you can use coconut oil or vegetable oil in a pinch. But honestly, the sesame oil really makes a difference!

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!