Authentic Onion Chutney Recipe – South Indian Tamarind Dip

Last Updated on 2 months by Neha Deshmukh

Authentic Onion Chutney Recipe – South Indian Tamarind Dip

Hey everyone! If you’ve ever enjoyed a South Indian breakfast spread, chances are you’ve had a dollop of this vibrant, flavourful onion chutney alongside your idli or dosa. It’s the perfect accompaniment – a little sweet, a little tangy, and with just the right amount of spice. I first made this when I was trying to recreate the flavours of my favourite restaurant at home, and honestly, I think I got pretty close! It’s surprisingly easy to make, and I’m so excited to share my go-to recipe with you.

Why You’ll Love This Recipe

This onion chutney isn’t just a condiment; it’s a flavour bomb! It’s quick to whip up – ready in under 15 minutes – and requires minimal cooking. The combination of sweet onions, fiery red chillies, and tangy tamarind is seriously addictive. Plus, it’s incredibly versatile. You can enjoy it with so much more than just South Indian breakfasts!

Ingredients

Here’s what you’ll need to make this delicious onion chutney:

• 2 nos (or 15 small) Big onion / Small onion
• 5 red chillies
• 1 small berry tamarind (about 5-7 grams)
• 5 garlic cloves
• Salt as needed (start with ½ tsp and adjust to taste)
• Water as needed (about 2-3 tablespoons)
• 1 tbsp gingelly oil (also known as nallu ennai)
• ½ tsp mustard seeds
• ½ tsp urad dal (split black lentils)
• Few curry leaves (about 8-10)

Ingredient Notes

Let’s talk about a few key ingredients to get the best flavour:

• Gingelly Oil: This is the traditional oil for South Indian cooking, and it really makes a difference. It has a nutty, aromatic flavour that you just won’t get with other oils. If you can find it, definitely use it!
• Tamarind: I prefer using a small berry of tamarind for the best tang. You’ll want to soak it in warm water for about 10-15 minutes to soften it before blending.
• Red Chillies: The type of red chillies you use will determine the spice level. I usually use Byadagi chillies for colour and mild heat, and a couple of Guntur chillies for a good kick. Feel free to adjust based on your preference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the chutney paste. Roughly chop the onions, red chillies, garlic, and tamarind.
2. Add everything to a blender along with salt and a splash of water. Blend until you have a smooth, slightly coarse paste. Add more water if needed to get the right consistency.
3. Now for the tempering! Heat the gingelly oil in a small pan over medium heat.
4. Once the oil is hot, add the mustard seeds. Let them splutter – this is important for releasing their flavour!
5. Next, add the urad dal and curry leaves. Fry until the dal turns golden brown and fragrant.
6. Carefully pour the tempering over the blended chutney. It will sizzle!
7. Give everything a good mix, and that’s it! Your onion chutney is ready to serve.

Expert Tips

• Don’t skip the tempering! It adds so much flavour and aroma to the chutney.
• Taste and adjust the salt and spice level as needed.
• For a smoother chutney, blend for a longer time. But I personally like a little texture!

Variations

This recipe is super adaptable. Here are a few ideas:

• Spice Level Adjustments: Reduce the number of red chillies for a milder chutney, or add more for extra heat.
• Regional Variations: In Tamil Nadu, you might find this chutney made with shallots instead of onions. In Karnataka, some people add a small piece of ginger to the blend.
• Serving with Rice Cakes: My family loves this chutney with akki roti (rice flour flatbreads) – it’s a perfect combination!
• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free: Naturally gluten-free too – perfect for everyone.

Serving Suggestions

This chutney is amazing with:

• Idli
• Dosa
• Uttapam
• Vada
• Rice (a spoonful mixed into hot rice is SO good!)
• As a dip for vegetable sticks

Storage Instructions

You can store leftover onion chutney in an airtight container in the refrigerator for up to 3-4 days. The flavour might intensify over time.

FAQs

Let’s answer some common questions:

• What type of onion is best for this chutney? You can use either big onions or small onions (shallots). Small onions give a more intense flavour, but big onions work just fine.
• Can I make this chutney ahead of time? Yes, you can! It actually tastes even better after the flavours have had a chance to meld together.
• How do I adjust the spice level? Simply adjust the number of red chillies you use. Removing the seeds from the chillies will also reduce the heat.
• What is gingelly oil and can I substitute it? Gingelly oil is a traditional South Indian oil with a nutty flavour. If you can’t find it, you can substitute with sunflower oil or vegetable oil, but the flavour won’t be quite the same.
• How can I tell when the tamarind is properly soaked? The tamarind should be soft and mushy when squeezed. If it’s still hard, soak it for a little longer.

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