Onion Chutney

Mint Masala Toast
November 24, 2017
Paniyaram, Kuzhi Paniyaram
November 24, 2017

Onion chutney is spicy and quick recipe. It goes very well with idly, dosa or paniyaram. Make this chutney using shallots to get the real taste. You can use even big onions. You can store this chutney for 2 to 3 days.

Onion Chutney

Onion Chutney

Author: Poornima Suren


  • 1 cup of Pearl onions or Shallots
  • 1 roughly chopped Tomato
  • Small piece of Tamarind
  • 2 Red Chillies (or as required)
  • Oil as required
  • Salt, to taste
    For Tempering
  • ¼ Teaspoon Mustard
  • ¼ Teaspoon Channa dal


  1. Heat oil in a pan, add shallots and sauté until it turns pink.
  2. Then add chopped tomato, salt and tamarind, cook for 2 minutes.
  3. Cook till the oil separates. Switch off the flame and leave it to cool.
  4. Then grind everything to a smooth paste by adding very little water.
  5. Now heat oil in a pan, add mustard and channa dal, let it crackle.
  6. Add the ground paste into the tempering and sauté in the oil till the oil separates.
  7. Serve with Idly/ Dosa or Paniyaram.
    Tips and Variations:
  1. You can skip the tomato. Adding a tomato will give a nice tangy taste.
  2. You can also use big onions if you don’t have a pearl onions/Shallots.
  3. Gingelly oil will give nice taste and aroma.

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Recipe credit: I learnt this recipe from my mom in law. Thank you so much auntie, or teaching me this simple and tasty chutney.

Serve with love

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