Ingredients

For Onion chutney

• 2 tablespoons oil
• 2 tablespoons roasted chana dal
• 2 teaspoons urad dal
• 1 teaspoon cumin seeds/jeera
• ¼ teaspoon fenugreek seeds/ methi dana
• 12-14 garlic cloves
• 5 medium onions
• salt to taste
• 12-14 Kashmiri dried red chillies
• 14-15 curry leaves
• 1 lemon size tamarind

For Tadka

• 2 tablespoons oil
• 1 teaspoon mustard seeds/rai
• 1 teaspoon urad dal
• ¼ teaspoon asafoetida/ hing
• 1 teaspoon jaggery

Note– Please read recipe notes in the end.

Main Equipment Used

• Non-Stick Frypan: https://amzn.to/3PYg3xd
• High Power Mixer Grinder: https://amzn.to/2GVmyRI
• Glass Bowls: https://amzn.to/33QCQnO
• Induction Cooktop: https://amzn.to/2Jkn4px

Steps In Making

1. Heat oil in a pan.
2. Now add roasted chana dal, urad dal, cumin seeds, fenugreek seeds and sauté for few seconds or till the dal gets a light golden brown colour.
3. Now add garlic cloves and cook for a minute.
4. Further add the sliced onions and salt. Mix well and cover it with a lid. Cook for 4-5 minutes or until the onions get light golden brown colour. Do not over cook them.
5. Take dried Kashmiri red chillies and deseed them. Now soak them in water for around 30 minutes. Once done remove the excess water.
6. Now add the soaked red chillies in the onions along with curry leaves and tamarind. Mix well and cook for another 3-4 minutes.
7. Let the mixture cool down completely.
8. Transfer it in a mixer grinder and add some water and grind until smooth. The onion chutney is ready. Now we will prepare a tadka for it.

For Tadka

1. Heat oil in a pan.
2. Now add mustard seeds, urad dal, asafoetida and sauté them for few seconds.
3. Further add the onion chutney we prepared and mix well. Let it simmer on low to heat for 3-4 minutes.
4. Lastly add jaggery and mix well.
5. Yummy onion chutney is ready. Store in the refrigerator for upto 3 days.

Recipe Notes

• If you do not have jaggery then you can replace it with 1 teaspoon sugar

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Next Recipe:

• Peanut chutney recipe
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