Authentic Sambar Onion Chutney Recipe – Spicy South Indian Dip

Last Updated on 2 months by Neha Deshmukh

Authentic Sambar Onion Chutney Recipe – Spicy South Indian Dip

Introduction

Okay, let’s be real – is there anything better than a perfectly spiced chutney to go with your idli or dosa? I think not! This Sambar Onion Chutney is a total game-changer. It’s got this incredible balance of sweet, spicy, and tangy that just wakes up your tastebuds. I first made this for a family get-together and it disappeared within minutes – seriously! It’s become a staple in my kitchen, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This chutney isn’t just delicious, it’s also super quick and easy to make. We’re talking about 10 minutes, start to finish! It’s perfect for a weeknight meal or when you’re craving something flavorful without a lot of fuss. Plus, it’s a fantastic way to add a little zing to your South Indian breakfasts or snacks.

Ingredients

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

• 10-12 sambar onion/shallots (about 150g)
• 4 red chillies (adjust to your spice preference)
• Small berry size tamarind (about 15g)
• Salt to taste

Ingredient Notes

Let’s talk ingredients, because getting these right makes all the difference!

Sambar Onions (Shallots) – Regional Variations & Selection

Sambar onions, also known as shallots, are key to this recipe. They have a milder, sweeter flavor than regular onions, which is exactly what we want. You can usually find them at Indian grocery stores. In some regions of India, they’re called “chini kanda.” Look for firm, plump shallots – they’ll have the best flavor.

Red Chillies – Spice Level & Types

I usually use Byadagi chillies for a vibrant color and moderate heat. But feel free to experiment! If you like it really spicy, add a few more, or use a hotter variety like Guntur chillies. Remember, you can always add more, but you can’t take it away!

Tamarind – Quality & Sourness

Tamarind provides that lovely tanginess. I prefer using the pulp from a block of tamarind, as it gives a richer flavor. If you’re using tamarind paste, start with a tablespoon and adjust to taste. The sourness of tamarind can vary, so it’s always good to taste as you go.

Salt – Type & Impact on Flavor

I recommend using good quality sea salt or Himalayan pink salt. It really does make a difference! Salt enhances all the other flavors, so don’t be shy, but start with a little and add more as needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel the sambar onions and give them a quick rinse.
2. Now, roughly chop the onions and red chillies.
3. Pop the onions, chillies, tamarind, and a pinch of salt into your blender.
4. Start blending, adding a little water at a time, until you get a smooth, paste-like consistency. You might need to scrape down the sides a few times.
5. Taste and adjust the salt and chilli levels. Remember, 4 chillies usually give a nice balance, but feel free to tweak it to your liking.

And that’s it! Seriously, it’s that easy.

Expert Tips

• For a smoother chutney, soak the tamarind in warm water for about 10 minutes before blending.
• Don’t add too much water at once – you want a thick chutney, not a watery one.
• If you don’t have a blender, you can use a food processor or even a mortar and pestle (though it will take a bit more effort!).

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you’re sensitive to spice, remove the seeds from the chillies before blending. Or, use milder chillies like Kashmiri chillies for color without the heat.
• Travel-Friendly Preparation: This chutney travels really well! Store it in an airtight container and it’ll stay fresh for up to a day. It’s perfect for picnics or road trips. My mom always packed this for train journeys!
• Festival Adaptations (e.g., Makar Sankranti, Pongal): This chutney is a wonderful addition to festive breakfasts during Makar Sankranti or Pongal. It adds a spicy kick to the traditional dishes.

Serving Suggestions

This chutney is incredibly versatile. Of course, it’s amazing with hot idli and dosa. But don’t stop there! Try it with:

• Uttapam
• Vada
• Pakora
• Even as a spread for sandwiches!

A little drizzle of sesame oil over the chutney before serving really elevates the flavor.

Storage Instructions

Store leftover chutney in an airtight container in the refrigerator. It will stay fresh for up to 1 day. Honestly, it rarely lasts that long in my house!

FAQs

What is the shelf life of Sambar Onion Chutney?

It’s best enjoyed fresh, but it will keep in the refrigerator for up to 1 day.

Can I make this chutney ahead of time?

You can, but the flavor is best when it’s freshly made. If you do make it ahead, store it properly and give it a good stir before serving.

What is the best way to adjust the spice level?

Start with fewer chillies and taste as you go. You can always add more, but you can’t take the heat away! Removing the seeds from the chillies also helps reduce the spice.

What can I serve with Sambar Onion Chutney besides Idli and Dosa?

So many things! Try it with Uttapam, Vada, Pakora, or even as a spread for sandwiches.

Are there any health benefits to using Sambar Onions?

Absolutely! Sambar onions are rich in antioxidants and have anti-inflammatory properties. They’re also a good source of vitamin C and fiber.