Authentic Onion Chilli Chutney Recipe – South Indian Sesame Oil Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Onion Chilli Chutney Recipe – South Indian Sesame Oil Blend

Hey everyone! If you’re anything like me, you need a good chutney with your South Indian breakfasts. And honestly, this Onion Chilli Chutney? It’s a game changer. I first made this years ago, trying to recreate the flavors from my favorite dosa place, and it’s been a family staple ever since. It’s quick, it’s flavorful, and it’s seriously addictive. Let’s get into it!

Why You’ll Love This Recipe

This isn’t just any onion chutney. It’s the kind that elevates your idli, dosa, and uthappam from delicious to absolutely unforgettable. The secret? A generous dose of Indian sesame oil (nallennai) and a perfect balance of spicy chillies and tangy tamarind. It’s a little bit fiery, a little bit sweet, and a whole lot of delicious. Plus, it comes together in under 15 minutes – perfect for busy mornings!

Ingredients

Here’s what you’ll need to whip up a batch of this magic:

• 3 large onions, sliced thin
• 4-5 dry red chillies
• 1 pinch hing (asafoetida)
• 2 garlic cloves, chopped
• 1 small piece tamarind (optional) – about 1 inch
• 1 tsp salt
• 1 tbsp Indian sesame oil (nallennai)

Ingredient Notes

Let’s talk ingredients, because a few key things make all the difference here:

Indian Sesame Oil (Nallennai) – The Key to Authentic Flavor

Seriously, don’t skip this if you can help it! Nallennai has a unique, nutty aroma and flavor that you just won’t get with other oils. It’s what gives this chutney its authentic South Indian taste. You can find it at Indian grocery stores, or online. (About 15ml)

Dry Red Chillies – Varieties and Heat Levels

The type of chillies you use will impact the heat level. Byadagi chillies are milder and give a beautiful red color, while Guntur chillies pack a serious punch. Feel free to mix and match to your liking! (Around 15-20g)

Hing (Asafoetida) – Aromatic and Digestive Benefits

Hing might smell a little…interesting on its own, but trust me, it adds a wonderful savory depth to the chutney. Plus, it’s known for its digestive properties – a bonus with a spicy meal! (About 0.5g)

Tamarind – Balancing Tartness and Texture

Tamarind adds a lovely tanginess that balances the heat. It also helps create a smoother texture. If you don’t have tamarind, you can leave it out, but it does add a special something. (Around 5-7g)

Onion Selection – Choosing the Right Variety

Red onions work beautifully here, giving a nice sweetness. But you can also use yellow onions if that’s what you have on hand. Just make sure they’re sliced thinly for even cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the Indian sesame oil in a pan over medium heat. It should shimmer, but not smoke.
2. Add the sliced onions and sauté until they become translucent and start to soften. This usually takes about 3-4 minutes.
3. Now, toss in the dry red chillies, hing, and chopped garlic. Add the salt too. Give everything a good mix.
4. Continue frying, stirring occasionally, until the onions turn a beautiful golden brown. This is where the magic happens – the aroma will fill your kitchen! (Another 3-4 minutes)
5. Let the mixture cool down completely. This is important!
6. Once cooled, transfer the mixture to a grinder or blender. If you’re using tamarind, add it now. Grind to a thick, smooth paste without adding any water. You want it to be quite concentrated.
7. Serve immediately with your favorite South Indian breakfast!

Expert Tips

• Don’t rush the caramelization of the onions. That golden brown color is key to the flavor.
• Cooling the mixture is crucial before grinding. Otherwise, you’ll end up with a watery chutney.
• Grind in batches if necessary to avoid overcrowding the blender.

Variations

I love experimenting with this recipe! Here are a few ideas:

Spice Level Adjustments

If you’re sensitive to heat, reduce the number of chillies. Or, remove the seeds from the chillies before grinding. For extra spice, add a pinch of cayenne pepper!

Vegan Adaptation

This recipe is naturally vegan! Just double-check your hing (asafoetida) to ensure it doesn’t contain any hidden animal products.

No-Onion Variation (Using Shallots)

My friend, Priya, can’t have onions, so she makes this with shallots instead! It’s equally delicious, with a slightly milder flavor. Use about 1 cup of sliced shallots.

Festival Adaptations (Pongal/Sankranti)

During Pongal and Sankranti, I sometimes add a tablespoon of roasted chana dal (split chickpeas) to the chutney for extra texture and flavor.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With hot idlis and sambar
• Spread on crispy dosas
• As a dip for uthappam
• Even with rice and a dollop of ghee!

Storage Instructions

This chutney is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. The color might darken slightly, but the flavor will still be amazing.

FAQs

Let’s answer some common questions:

What is the shelf life of this Onion Chilli Chutney?

It’s best within 3-4 days in the fridge.

Can I make this chutney in advance?

You can make it a day ahead, but the flavor is brightest when freshly made.

What can I substitute for Nallennai (Indian sesame oil)?

If you absolutely can’t find it, you can use sunflower oil or vegetable oil, but the flavor won’t be quite the same.

Is hing (asafoetida) essential for this recipe?

Not essential, but it adds a unique flavor that’s hard to replicate. If you don’t have it, you can leave it out.

Can I adjust the consistency of the chutney?

Yes! If it’s too thick, add a tiny splash of water while grinding. If it’s too thin, grind for a little longer.

How can I reduce the spiciness of the chutney?

Use fewer chillies, remove the seeds, or add a touch of sweetness with a teaspoon of jaggery.

Enjoy! I hope this Onion Chilli Chutney becomes a favorite in your home too. Let me know in the comments how it turns out!