Tamarind Onion Chutney is an accompaniment that people serve with South Indian Dosa. It tastes spicy and tangy and enhances the flavor of the dish.
We see a variety of chutneys that we make using vegetables. This chutney is one of those chutneys. Moreover, this chutney is a great substitute for the regular coconut chutney we eat with South Indian dishes.
In the Tamil language, this chutney is known by the name Vengaya Chutney. This is because onion in the Tamil language is named as Vengaya.
The use of tamarind in it will give a tangy flavor and tart to the dish. Whereas, the use of tempered red chilies will provide some smokiness in it. The pungent sharp taste of the garlic, the natural sweetness of the onions are just going to magnify the taste of the chutney.
The color will be vermicelli at the look, in general. But it can be different depending on the type of chilies you use. Kashmiri red chilies will be ideal to use in here, as it will not only give a nice red color but also will be less in heat.
The use of mustard seeds along with curry leaves is common in making this chutney. But here we have used cumin seeds, coriander seeds, and sesame as well.
Tamarind onion chutney contains a burst of different flavors at once. It goes well along with tiffin snacks like Rava idli or masala dosa or uttapam.
Have a look at our different chutney recipes likes Kerala’s Red Coconut Chutney and Ginger Chutney.
Watch Tamarind Onion Chutney Recipe Video
Ingredients of Tamarind Onion Chutney
- Coriander Seeds - 1 tbsp
- Cumin Seeds - 1 tbsp
- White Urad Dal - 1.5 tbsp
- Fennel Seeds - 1.5 tbsp
- Red Chili - 5 pcs (Whole)
- Cooking Oil - 4 tbsp
- Garlic - 7 pcs (big) (Whole)
- Onion - 2 pcs large size (Chopped)
- Tamarind - 2 tbsp
- Cooking Oil - 4 tbsp
- Cumin Seeds - 1 tsp
- Mustard Seeds - 1 tsp
- Sesame Seeds - 1 tsp
- Asafoetida - 1/2 tsp
- Curry Leaves - 4-5 pcs
- Red Chili Powder - 1 tbsp
- Grounded Masala - 2 tbsp
- Salt - 1 tbsp
- Water - 1/2 glass
Steps for Tamarind Onion Chutney
Take a pan, heat it, add coriander seeds, cumin seeds, white urad dal, and fennel seeds. Saute for 2 minutes. Stir continuously or else it will burn.
Now add whole red chili and saute again for a minute. After sauteing, grind them and keep it aside.
Take a pan, heat it, and add cooking oil. Add whole garlic and chopped onion. Saute them till light brown.
Add tamarind and mix well. Saute for a minute.
Now grind the onion, garlic, and tamarind mix.
Again set the pan, heat it, and add cooking oil.Add cumin seeds, mustard seeds, sesame seeds, and saute everything for 30 to 40 seconds.
Add asafoetida and curry leaves. Mix well. Allow everything to saute for a minute.
Add red chili powder and immediately add the ground onion puree. Mix well. Cook the mixture for a minute and keep stirring.
Now add the ground masala and mix well. Add salt and mix again.
Finally, add water, mix well, and cook for 2 minutes. Tamarind onion chutney is ready. Store in a glass container.
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