Who doesn’t love a versatile dish? This is a wonderful spicy, tangy onion chutney which can double up as a dip for your chips, nachos, pita bread and what not!! This simple, easy and quick recipe has three main ingredients- onion, tamarind and whole red chilli (can be swapped with red chilli powder, if you don’t have whole ones)
Onion gives a sweet flavour after caramelizing, tamarind gives the tanginess and chilli, ofcourse the heat and color. Pick the reddest of onion, if you have option. If you think this has too much of tamarind. Try this recipe once using the measurements given below. If it doesn’t suit your palate, then you can change the quantity of tamarind.
Don’t temper it if you want it as a onion dip. If you are going with a South Indian food, then go for tempering it. Just with the addition of tempering turns this tangy onion dip into a beautifully colored onion chutney.
South Indian Spread I recently made and served on banana leaf
I was feeling fancy, so cooked up an entire South Indian Spread and served it on a Banana Leaf as it is done traditionally. Disclaimer: I am a North Indian, so its not an everyday thing for me. coming back to the pic shown above, it includes Thick Mushy Sambhar (which is a must try for anyone who doesn’t like pieces of veggies in their Sambhar), instant Rawa Idli with some cashews and chana dal, mildly spiced curd rice which is our go-to dish for any tummy trouble, this tangy onion chutney and a flavorful coconut chutney. Shall update the other recipes soon.
Shop the ingredients:
- Thick Bottomed Pan
- Mixer Grinder or Blender (I use and recommend Sujata Supermix)
- Tadka Pan
- Measuring Cups and Spoons (I use and recommend this Combo)
- Red chilli (whole)
- Kashmiri Red chilli
- Mustard seeds (Rai)
- Black gram lentil skinned (Dhuli Urad)
- Curry Leaves
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Onion Dip| Onion Chutney
- Thick Bottomed Pan
- Hand blender or mixer grinder
- Tadka Pan
- 1 Tbsp Oil Any neutral tasting oil
- 2 Large Onion roughly chopped
- ⅓ Cup Tamarind pulp
- 3 Red chilli (whole) adjust as per taste
- Salt To taste (swadanusar)
- 1 Tsp Kashmiri Red chilli may adjust to taste and color of the dip
- 1 Tsp Oil Any neutral tasting oil
- ½ Tsp Mustard seeds Rai
- ½ Tsp Black gram lentil skinned Dhuli Urad- optional
- 1 Sprig Curry Leaves Optional
- Heat oil and saute onion1 Tbsp Oil, 2 Large Onion
- Once onion has caramelised, turn off the flame. Add red chilli and tamarind pulp in it and let it soak.⅓ Cup Tamarind pulp, 3 Red chilli (whole)
- When the mixture is cooled down, add salt and blend it to a smooth pasteSalt To taste (swadanusar)
- Add cayenne pepper (optional, if you want the color)1 Tsp Kashmiri Red chilli
- Add mustard seeds, urad dal and curry leaves in hot oil. When they splutter, add it to the paste. Mix and serve.1 Tsp Oil, ½ Tsp Mustard seeds, ½ Tsp Black gram lentil skinned, 1 Sprig Curry Leaves
- May omit the tempering of using it like a dip.
- Add Cayenne pepper for color and some heat, if you want. I haven’t added any.
Below segment gives an approximate of the nutrition facts (using a third party calculator) of the recipe.