Onion Chutney Recipe: Tangy, Spicy, and Perfectly Flavorful
Onion Chutney Recipe is a versatile condiment that brings bold flavor and a touch of tanginess to a variety of dishes. Loved in Indian cuisine and beyond, this chutney pairs perfectly with dosas, idlis, sandwiches, rice, and snacks. Its rich, slightly sweet, and spicy profile elevates even the simplest meals, making it a kitchen staple for anyone who enjoys a burst of flavor.
Making onion chutney at home is both simple and rewarding. Unlike store-bought versions, homemade chutney lets you control the balance of spices, sweetness, and tang. Caramelizing the onions adds natural sweetness, while a careful blend of chilies, garlic, and tamarind creates a depth of flavor that’s irresistible. With a few pantry staples, you can whip up a chutney that’s fresh, tangy, and packed with aroma.
Ingredients Needed
| Ingredient | Quantity | Approx. Calories |
|---|---|---|
| Red onions | 3 medium (300 g) | 120 kcal |
| Garlic cloves | 3 | 15 kcal |
| Dried red chilies | 4–5 | 20 kcal |
| Tamarind paste | 1 tbsp (15 g) | 30 kcal |
| Salt | ½ tsp | 0 kcal |
| Oil (vegetable or coconut) | 2 tbsp (30 ml) | 240 kcal |
| Jaggery or sugar (optional) | 1 tsp | 20 kcal |
| Water | ¼ cup (60 ml) | 0 kcal |
Step-by-Step Cooking Instructions
- Prepare the ingredients
Peel and roughly chop the onions. Peel the garlic cloves and measure out the dried red chilies. - Heat oil and sauté
In a pan, heat oil over medium flame. Add onions and sauté until they turn golden brown and slightly caramelized, about 10–12 minutes. - Add garlic and chilies
Toss in garlic cloves and dried red chilies. Sauté for another 2–3 minutes until aromatic. - Add tamarind and season
Mix in tamarind paste, salt, and jaggery (if using). Add a little water to help blend. Cook for 2 minutes. - Blend the chutney
Allow the mixture to cool slightly. Transfer to a blender and grind to a smooth or slightly coarse paste, depending on preference. Add water to adjust consistency. - Final tempering (optional)
For extra flavor, you can temper the chutney with mustard seeds, curry leaves, and a pinch of chili powder in a little oil before serving.
Tips for Customizing the Recipe
- Spice level: Adjust the number of red chilies to make the chutney milder or spicier.
- Sweetness: Add jaggery or sugar for a subtle sweet note that balances the tanginess.
- Tanginess: Increase tamarind paste for a more sour flavor.
- Texture: Blend smooth for spreads or coarse for a rustic chutney.
- Tempering: Adding mustard seeds, curry leaves, or sesame seeds enhances aroma and flavor.
Nutritional Information (Approx. per 2 Tbsp serving)
| Nutrient | Amount |
|---|---|
| Calories | 70–80 kcal |
| Carbohydrates | 7 g |
| Protein | 0.5 g |
| Fat | 5 g |
| Fiber | 1.5 g |
| Sugar | 2 g |
| Sodium | Moderate |
Serving Suggestions
- Serve with idli, dosa, or uttapam for a traditional South Indian breakfast.
- Use as a spread for sandwiches, wraps, or burgers.
- Pair with rice, roti, or paratha for a flavorful meal.
- Serve as a dip with vegetable sticks or snacks.
Onion Chutney Recipe: Tangy, Spicy, and Perfectly Flavorful
1 cup
servings10
minutes15
minutes70-80
kcalIngredients
IngredienttQuantitytApprox. Calories
Red onionst3 medium (300 g)t120 kcal
Garlic clovest3t15 kcal
Dried red chiliest4–5t20 kcal
Tamarind pastet1 tbsp (15 g)t30 kcal
Saltt½ tspt0 kcal
Oil (vegetable or coconut)t2 tbsp (30 ml)t240 kcal
Jaggery or sugar (optional)t1 tspt20 kcal
Watert¼ cup (60 ml)t0 kcal
Directions
- Prepare ingredients: Peel and roughly chop onions and garlic. Measure dried red chilies.
- Sauté onions: Heat oil in a pan over medium flame. Add onions and sauté until golden brown and slightly caramelized, about 10–12 minutes.
- Add garlic and chilies: Toss in garlic and red chilies, sauté for 2–3 minutes until aromatic.
- Add tamarind and season: Mix in tamarind paste, salt, and jaggery (if using). Add water and cook for 2 minutes.
- Blend: Allow mixture to cool slightly. Blend to smooth or slightly coarse consistency, adding water if needed.
- Optional tempering: For extra flavor, temper with mustard seeds, curry leaves, or a pinch of chili powder in oil before serving.
Recipe Video
Notes
- Adjust the number of dried red chilies to make the chutney mild or spicy.
Add a little jaggery or sugar for a subtle sweet balance to the tangy tamarind.
Blend the chutney smooth for spreads or leave slightly coarse for a rustic texture.
FAQs
1. Can I make onion chutney ahead of time?
Yes! Store the chutney in an airtight container in the refrigerator for up to 1 week. Its flavors deepen over time.
2. Can I make it spicy or mild?
Absolutely! Adjust the number of dried red chilies or remove the seeds to control the spice level.
3. Can I make onion chutney vegan?
Yes! This recipe is naturally vegan when using plant-based oil.
4. Can I use fresh tamarind instead of tamarind paste?
Yes. Soak a small piece of fresh tamarind in warm water, mash, and strain to get a pulp. Use about 1–2 tablespoons as a substitute.
5. Can I freeze onion chutney?
Yes! Freeze in small portions using ice cube trays. Thaw as needed, though the texture may slightly change.
Conclusion
Homemade Onion Chutney is a simple yet incredibly flavorful condiment that can elevate a variety of dishes. Its balance of sweetness, tanginess, and spice makes it a versatile kitchen staple. Quick to prepare and fully customizable, onion chutney adds a burst of flavor to breakfasts, snacks, and meals. With this recipe, you can enjoy a fresh, aromatic chutney that’s far superior to store-bought versions and perfect for any occasion.
