Onion chutney is this wonderful chutney preparation that is used to spice up several dishes, primarily those from South Indian cuisine. Well known for its tangy and spicy profile, this chutney has its base chopped onions as the main ingredient alongside a mix of spices enhancing the taste. Making onion chutney consists of first browning chopped onions in oil to make them translucent and caramelised. It develops the onions' natural sweetness, thus balancing flavours within the chutney itself. To give this further depth, ingredients like green chillies, ginger, or garlic are commonly added. This chutney not only tastes savoury but aromatic aromatic aromas. On browning, the paste is pounded coarsely or finely ground into a paste, to one's preference. A dash of tamarind water or a squirt of lemon juice will drive home the desired consistency and add tartness to it while balancing the sugar content of onions with the sour taste of tamarind and lemon. Salt to taste, Onion chutney tastes fabulous with loads of Indian dishes like dosa, idli, and uttapam, almost like a tasty side dish accompanying an entire experience of sitting for a meal. However, it could be relished on rice, parathas, or sandwiches and wraps. Onion chutney is scrumptious in more than one way. Onions have antioxidant properties and help digestion and immunity if consumed like other spices in traditional recipes. It goes well with vegetables or meat for the added zing in a meal.

• 250 gms onion
• Curry leaves
• 2 tbsp oil
• Salt
• 1 pinch hing
• 1 tsp urad dal
• 4 dried red chilli
• 1 tsp chana dal
• 1 tsp mustard seeds

• For an onion chutney, peel and coarse chop 250 gms of onions. This is the primary ingredient that gives a typical flavour to the chutney.
• Then heat 2 Tbsp oil in a pan over medium.
• Add 1 Tsp urad dal, 1 Tsp chana dal, four dried red chillies to the hot oil. Fry till the dals turn golden brown. Added texture is accompanied by infusing nutty aroma into oil, giving the chutney an overall sense of flavour.
• Add the chopped onions to the pan once the dals are golden in colour. Saut the onions till they are translucent. This is the most important step in cooking onions, as it will soften them and bring out the sweetness in them, hence making them an extremely important part of your chutney onion recipe.
• Once the onions are saut ed, add 1 Tsp of tamarind paste and salt to taste. Continue saut ing for another 2 minutes so that tamarind infuses with other ingredients and can create a sour relief from the sweetness of onions.
• Allow it to cool down after cooking.
• Once cooled, transfer this mixture to a mixer grinder. Grind the same mixture into a paste form. Add a little water if you want to get the consistency of your choice. This is one of the very crucial steps of an onion chutney recipe, as texture is an important factor for one to enjoy the chutney.
• For tempering, heat one tablespoon of oil in a pan. Add 1/2 Tsp mustard seeds, 1/2 Tsp urad dal, a pinch of asafoetida, and a few curry leaves.
• Fry till they splutter a little, and its aromatic flavour flows out from the oil. It has been mentioned that this process is an additional layering to add flavour. Many of these recipes from India use this seasoning method.
• Your onion chutney is now ready to serve. It complements the south Indian staples such as dosa, idli, and uttapam, giving a savoury, spicy flavour to elevate those dishes. You could have it for rice, parathas, or as a spread on sandwiches and wraps as a tasty snack. This onion chutney recipe is not just about enhancing the taste of your food; it also brings to your table the richness of Indian cuisine, culture, and traditions. It presents a sweet, tangy, and spicy flavour that is delightfully balanced for those dishes and complements its variation with excellence. Enjoy this simple yet delectable chutney, making India's heritage shine in culinary cuisine.