South Indian Onion Chutney

Ingredients

• 2 tablespoons Chana dal (Split Bengal gram)
• 1 tablespoon Urad dal (Split black gram)
• 1 teaspoon Cumin seeds
• 4 cloves Garlic cloves (Peeled)
• 1 large Onion (Roughly chopped)
• to taste Salt
• 4 whole Dried red chilies (Soaked in hot water for 10 minutes)
• 1 teaspoon Jaggery powder
• 3 tablespoons Vegetable oil (Divided)
• 1 teaspoon Mustard seeds
• 1/8 teaspoon Asafoetida (Hing)
• 8-10 leaves Curry leaves (Fresh preferred)

Instructions

1. Soak dried red chilies

   Place dried red chilies in a small bowl and cover with hot water. Soak for 10 minutes to soften.

   Time: PT10M

2. Chop onion and garlic

   Roughly chop the onion and peel the garlic cloves.

   Time: PT2M

3. Cook lentils and aromatics

   Heat 2 tablespoons oil in a frying pan over medium heat. Add chana dal, urad dal, and cumin seeds. Fry for 1-2 minutes until the dals turn golden and aromatic.

   Time: PT3M

   Temperature: Medium heat

4. Add onion, garlic, salt, soaked chilies, and jaggery

   Add chopped onion, garlic, a pinch of salt, soaked red chilies (drained), and jaggery powder to the pan. Cook, stirring often, until onions are soft and slightly caramelized (about 5-6 minutes).

   Time: PT6M

   Temperature: Medium heat

5. Cool and blend

   Remove the cooked mixture from heat and let it cool for 2-3 minutes. Transfer to a blender or food processor and blend to a smooth paste. Add a splash of water if needed for blending.

   Time: PT3M

6. Prepare tempering (tadka)

   In the same pan, heat 1 tablespoon oil over medium heat. Add mustard seeds and let them splutter. Add asafoetida and curry leaves, fry for 10-20 seconds until fragrant.

   Time: PT2M

   Temperature: Medium heat

7. Add blended chutney and finish

   Add the blended onion paste to the pan with the tempering. Cook, stirring, for 2-3 minutes until well mixed and heated through. Taste and adjust salt if needed.

   Time: PT3M

   Temperature: Medium heat

8. Serve

   Transfer chutney to a bowl. Serve warm or at room temperature with hot rice and ghee, or as a condiment with dosa, idli, or chapati.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

2g

Carbohydrates

9g

Fat

4g

Fiber

2g

Ingredient Substitutions

• Instead of Chana dal: Yellow split peas
• Instead of Urad dal: No direct substitute, but can omit if unavailable
• Instead of Cumin seeds: Caraway seeds
• Instead of Garlic cloves: Garlic powder (1/2 tsp)
• Instead of Onion: Shallots
• Instead of Dried red chilies: Cayenne pepper (1/2 tsp)
• Instead of Jaggery powder: Brown sugar
• Instead of Vegetable oil: Ghee, Sunflower oil
• Instead of Mustard seeds: Cumin seeds
• Instead of Asafoetida (Hing): Omit if unavailable
• Instead of Curry leaves: Omit if unavailable

Equipment Needed

• Frying pan/skillet
• Blender or small food processor
• Spatula
• Small bowl (for soaking chilies) (optional)
• Measuring spoons (optional)
• Knife
• Cutting board

Critical Steps — Do Not Skip

• Frying dals and cumin seeds until golden, not burnt.
• Properly caramelizing onions for depth of flavor.
• Letting mixture cool before blending to avoid steam burns.
• Tempering spices without burning them.
• Cooking the blended chutney briefly to meld flavors.

Chef Tips from the Video

• Use fresh curry leaves for the best aroma.
• Adjust jaggery to taste for a sweeter or more savory chutney.
• Try adding a small piece of tamarind for tanginess.
• Serve with hot rice and a dollop of ghee for a classic experience.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in small portions for up to 1 month. Thaw and reheat gently.

Room temperature: Safe for up to 6 hours; refrigerate if storing longer.

Make-Ahead Tips

• Chutney can be made up to 2 days in advance and refrigerated.
• Tempering can be done just before serving for fresher flavor.