What do you cook when your fridge is empty and you’ve no time to go vegetable shopping? I was so busy for the last few days that I couldn’t take time out to go to the supermarket to buy some veggies. All that I had in the fridge were 4-5 sweet corns and some green chilis. So, I thought of making sweet corn dosa and some onion chutney to eat along with the dosa. Onions are always there in my kitchen as I stock them all the time. So, they pose as a life saver in such situations, wherein I can prepare onion paratha or onion kulcha and have it with some yogurt. This onion chutney is a very quick recipe with basic ingredients but tastes sumptuous and pairs well with any appetizer or starter. It can be used as a filling in Idlis, dosas and parathas too. You can customize it as per your taste and enjoy with your favorite meals.
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Onion Chutney Recipe:
Peel the onions and cut them into desired shape and size. Soak some tamarind in water.
Heat oil in a saucepan over medium heat. When the oil is hot enough, add a few fenugreek seeds and dry red chilis. You can also add fresh green chilis if that’s what you prefer.
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Once the chilis are nicely roasted, add onions to it. Let the onions cook till they turn translucent, which takes just about 4-5 minutes. Add some salt to the onions to speed up the process.
Once the onions turn translucent, add some red chili powder. If you have already added green chilis and dry red chilis then it would be sufficient, and you can skip adding the chili powder. Or if you wanted the chutney to be super spicy then you can still add some chili powder. I wanted my chutney to be a nice red, so I didn’t add fresh green chilis and hence I added a fair amount of red chili powder to my onions. Turn the heat off, immediately after adding the spices.
You can also add some coriander powder if you want. Mix all the ingredients well and let it cool down till it comes down to room temperature.
Grind this onion mixture in a food processor or blender into a coarse/smooth paste. No need to add any water as the onion itself contains enough water. You can also add some fresh coriander while grinding. The variation in grinding changes depending on the way it is used. To use it as a chutney with starters or breakfast items like Idli and dosa, it is recommended that you make it a smooth paste. To have it along with the white rice, it’s better if it’s a coarse paste with a few bits of onions in it. After grinding it, transfer it into a bowl and season it with tempering. You can use this chutney as an accompaniment for Idli, dosa, vada or any starters like pakora etc., You can also mix this chutney in the dosa batter and have it as a spicy onion dosa. Whichever way you try it, you’ll love it for sure! I’m having it with my sweet corn dosa, which tastes yummilicious! Enjoy:)
Click here for the other recipes on my blog!
