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South Indian Onion Chutney
A life-changing South Indian onion chutney, perfect with hot rice and ghee. This recipe blends caramelized onions, lentils, garlic, and chilies into a tangy, spicy, and slightly sweet condiment. Finished with a fragrant tempering, it's easy, quick, and deeply satisfying.
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Critical Success Points
- • 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.
Safety Warnings
- • Hot oil can splatter when adding curry leaves—stand back and use a splatter guard if needed.
- • Allow mixture to cool before blending to avoid steam burns.
- • Handle chilies with care; wash hands after touching.
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