Small Onion Chutney Recipe – Authentic South Indian Sesame Oil Dip

Last Updated on 2 months by Neha Deshmukh

Small Onion Chutney Recipe – Authentic South Indian Sesame Oil Dip

Hey everyone! If you’ve ever been to South India, you know no meal is complete without a vibrant chutney. And this small onion chutney? It’s a total game-changer. I first made this when I was trying to recreate the flavors of a little restaurant near my aunt’s place in Chennai, and honestly, it’s been a family favorite ever since. It’s quick, it’s flavorful, and it’s the perfect accompaniment to just about anything. Let’s get into it!

Why You’ll Love This Recipe

This small onion chutney (or vengaya chutney as it’s known in Tamil) is seriously addictive. It’s got a wonderful balance of spicy, savory, and tangy flavors, all rounded out with the nutty aroma of sesame oil. Plus, it comes together in under 10 minutes! It’s perfect for a quick breakfast, lunch, or dinner, and it’s guaranteed to add a little zing to your plate.

Ingredients

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

• 10 small onions (about 150g)
• 4-5 green chillies (adjust to your spice preference)
• Salt to taste (start with ½ tsp and adjust)
• Sesame oil as needed (about 2-3 tbsp)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Small Onions: Selecting and Preparing

These little guys can be a pain to peel, I know! My trick? Soak them in water for about 5 minutes. It loosens the skin and makes peeling so much easier. Look for firm, plump onions without any soft spots.

Green Chillies: Heat Level and Varieties

The number of green chillies you use will determine the spice level. I usually use 4-5, but if you like it really fiery, feel free to add more! You can use any variety of green chillies you prefer – Thai green chillies are super spicy, while longer green chillies are milder.

Sesame Oil: The Key to Authentic Flavor – Regional Variations

Don’t skip the sesame oil! It’s the defining flavor of this chutney. South India has a beautiful variety of sesame oils – in Tamil Nadu, you’ll find a darker, more pungent oil, while in Karnataka, it’s often lighter in color. Use whichever you can find, but a good quality sesame oil is key.

Salt: Balancing the Flavors

Salt is crucial for bringing all the flavors together. Start with about ½ teaspoon and then taste and adjust as needed. Remember, you can always add more, but you can’t take it away!

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, peel those small onions (remember the water trick!).
2. Roughly chop the peeled onions and green chillies.
3. Now, add the onions, green chillies, and salt to your mixer grinder.
4. Grind everything together without adding any water. Use the pulse mode to get a coarse paste. You want it to be textured, not smooth.
5. Transfer the mixture to a bowl.
6. Just before serving, drizzle generously with sesame oil and mix well. That’s it!

Expert Tips

Here are a few things I’ve learned over the years to make this chutney perfect every time:

Achieving the Right Consistency

You want a coarse paste, not a smooth puree. Using the pulse mode on your mixer grinder is the best way to achieve this. If it’s too dry, add a tiny splash of water, but be careful not to overdo it.

Preventing Discoloration

Onion chutney can sometimes turn a little greyish after a while. To prevent this, add a squeeze of lemon juice or a tiny pinch of turmeric powder.

Adjusting Spice Levels

Don’t be afraid to experiment with the number of green chillies! If you’re not sure how spicy they are, start with fewer and taste as you go.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment (Mild to Hot)

• Mild: Use 1-2 green chillies and remove the seeds.
• Medium: Use 3-4 green chillies.
• Hot: Use 5+ green chillies and leave the seeds in.

Festival Adaptations (Breakfast/Brunch Specific)

My family loves serving this with idli and dosa during festivals like Pongal. It’s also fantastic with upma or poori for a special breakfast.

Serving Suggestions

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

• With idli and dosa (a classic pairing!)
• As a side with rice and sambar
• Spread on sandwiches or wraps
• As a dip for vegetable sticks

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavor might mellow slightly over time, but it will still be delicious.

FAQs

Got questions? I’ve got answers!

What is the best way to peel small onions quickly?

Soaking them in water for 5 minutes is the quickest way! It really does make a difference.

Can I use a food processor instead of a mixer grinder?

You can, but a mixer grinder will give you a coarser texture, which is what you want. If using a food processor, be careful not to over-process.

What if I don’t have sesame oil? What can I substitute?

While sesame oil is ideal, you can use neutral oil like sunflower or vegetable oil in a pinch. But honestly, the flavor won’t be quite the same.

How long does this chutney stay fresh?

Up to 2-3 days in an airtight container in the refrigerator.

Can this chutney be made ahead of time?

Yes, you can make it a day or two in advance. Just add the sesame oil right before serving.

Is this chutney suitable for kids? How can I reduce the spice?

It can be, but you’ll definitely want to reduce the spice! Use fewer green chillies or remove the seeds. You can also add a tiny bit of sugar to balance the flavors.