You might also like these recipes for coconut chutney and tomato chutney. This Onion Chutney, a very traditional South Indian recipe, is one of Desi’s favorite sides for dosa or idli. But I smear it on just about anything, from a breakfast wrap to toast. Because it is just so delicious and so versatile. I have to thank a reader, Ellen, for prompting me to post this recipe. It is likely that many of you, like Ellen, have eaten this chutney at a restaurant and wondered what’s in there because it tastes so rich and complex and flavorful. The answer, and the recipe, are actually rather simple: there are onions in here, of course, along with tamarind, red pepper, mustard seeds, and curry leaves. That’s it. But technique is important: it is the caramelizing of the onions that gives the chutney its intense flavor and complexity, so don’t get stingy with your effort here. I actually use shallots to make this recipe, because they have a more intense flavor that works very well here. You could use red onions at a pinch. This is a spicy chutney, the way it’s supposed to be to complement a bland dosa or idli, but if you are not comfortable with spice, cut down on the amount of red pepper. Don’t cut it out altogether, though, because you do need the pungent heat of pepper to complement the sweetness of the onions and the tang of the tamarind. I served this chutney for a Saturday brunch with my Instant Masala Dosa and Potato Curry. It was delicious. I remembered to take some step-by-step shots of the cooking process to clarify the technique. Check to get new recipe updates by email.
More South Indian inspired recipes
Instant Masala Dosa Vegan Ramen in a South Indian Coconut Stew Chettinad Mushroom Masala Sundal
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