Best Onion Chutney For Dosa, Idli & Uttapam


  • 2 tbsp oil
  • 100g shallots
  • 4-5 dried red chillies
  • 2-3 garlic cloves
  • 1 inch tamardind
  • salt to taste
  • ¼ tsp kashmiri red chilli powder (optional)
  • water as required
For Tempering
  • 2 tbsp oil
  • 1 tsp mustard seeds/rai
  • 1 tsp urad dal/black gram, split and skinned
  • 1 pinch heeng/asafetida
  • few curry leaves

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. Heat oil in a kadai.
  2. Now add shallots and cook them for 3-4 minutes or until they turn light golden in colour.
  3. Further add garlic, dried red chillies and sauté for another minute.
  4. Finally add tamarind and mix well. Now keep it aside and let it cool down.
  5. Add the mixture in the mixer grinder along with salt, red chilli powder and some water.
  6. Grind until it gets a smooth consistency.
For Tempering
  1. Heat oil in a small pan.
  2. Add mustard seeds, urad dal, and heeng.
  3. Once it splutter add curry leaves and saute for few seconds.
  4. Pour the tempering on the chutney and mix well.
  5. Store in the refrigerator for upto a day. Serve hot with idli, dosa or uttapams.

Recipe Notes

  • If you don’t have shallots then replace the same with regular onions.
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