Authentic Onion Chilli Paste Recipe – South Indian Condiment

Last Updated on 5 months ago by Neha Deshmukh

Authentic Onion Chilli Paste Recipe – South Indian Condiment

Hey everyone! If you’ve ever wondered what that amazing red condiment is served with your dosa at your favorite South Indian restaurant, wonder no more! It’s this onion chilli paste, and honestly, it’s a game changer. I first made this years ago trying to recreate a dosa experience from a trip to Chennai, and I’ve been hooked ever since. It’s surprisingly simple, but adds SO much flavour. Let’s get into it!

Why You’ll Love This Recipe

This onion chilli paste is a staple in many South Indian homes, and for good reason. It’s incredibly versatile – perfect with breakfast, snacks, or even as a side with your meals. It’s a flavour bomb, adding a lovely spicy kick and depth to everything it touches. Plus, making your own means you control the ingredients and spice level!

Ingredients

Here’s what you’ll need:

• 3 onions
• 6-7 dried red chillies
• 1 tsp salt
• 0.25 cup (60ml) vegetable oil

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Onions: I prefer using red onions for this paste. They have a slightly sweeter flavour that balances the spice beautifully. You can use yellow onions if that’s all you have, but red are my go-to.
• Dried Red Chillies: The type of chillies you use will determine the heat level. Byadagi chillies are milder and give a lovely colour, while Guntur chillies pack a serious punch! Feel free to mix and match to get your preferred spice level.
• Oil: Traditionally, groundnut oil (peanut oil) is used in South India for its flavour and high smoke point. However, vegetable oil works perfectly well too. Some people even like to use a little bit of sesame oil for extra flavour – my aunt swears by it!

Step-By-Step Instructions

Alright, let’s make some magic!

1. Roughly chop the onions and dried red chillies. Don’t worry about being too precise here.
2. Add the chopped onions and chillies to a blender. Grind them until you have a smooth paste.
3. Now, add the salt and blend again for another minute or so, just to make sure everything is well combined.
4. Heat the oil in a kadhai (a deep, round-bottomed pan) or a regular pan over medium-high heat.
5. Pour in the onion-chilli paste. This is where the patience comes in! Cook for 15-20 minutes, stirring frequently. You’ll notice the mixture darkening and the moisture evaporating. Keep stirring to prevent it from sticking and burning.
6. Once the paste is a deep reddish-brown colour and the oil starts to separate, it’s ready! Let it cool completely before storing.

Expert Tips

• Don’t rush the cooking process! Cooking the paste for long enough is key to developing that rich, complex flavour.
• Stir, stir, stir! Seriously, don’t walk away from the pan. Burnt onion chilli paste is no fun.
• If the paste seems too thick, you can add a tablespoon or two of water while cooking.

Variations

Want to make this recipe your own? Here are a few ideas:

• Spice Level Adjustments: Add more or fewer chillies to control the heat. You can also remove the seeds from the chillies for a milder paste.
• Storage Methods for Longer Shelf Life: This paste keeps well in the fridge (see storage instructions below). For even longer storage, you can freeze it in small portions.
• Using Different Oils: Experiment with different oils! Sesame oil adds a nutty flavour, while coconut oil gives a subtle sweetness.
• Regional Chilli Variations: My friend’s grandmother always adds a couple of Bhavnagri chillies for a unique fruity flavour. Feel free to explore different regional chillies!

Serving Suggestions

Okay, this is the fun part! What can you eat this with? Everything! Seriously.

• Dosas: The classic pairing!
• Idlis: A perfect accompaniment to soft, fluffy idlis.
• Parathas: Adds a spicy kick to your parathas.
• Uttapam: Delicious with uttapam, especially onion uttapam!
• South Indian Breakfast/Tiffin Items: It’s amazing with vada, bonda, and pretty much anything else you’d find on a South Indian breakfast spread.

Storage Instructions

Let the paste cool completely before storing. Transfer it to an airtight container and store in the refrigerator for up to a week. You can also freeze it in small portions (ice cube trays work great!) for up to a month.

FAQs

Got questions? I’ve got answers!

• What type of onions work best for this paste? Red onions are my favourite, but yellow onions will work in a pinch.
• Can I make this paste in a food processor instead of a blender? Yes, you can! A food processor will work, but you might need to scrape down the sides more often and it might not be quite as smooth as a blender.
• How can I adjust the spice level? Use more or fewer chillies, or remove the seeds from the chillies.
• How long does this paste stay fresh in the refrigerator? Up to a week in an airtight container.
• Can this paste be frozen for later use? Absolutely! Freeze in small portions for easy use.