Onion Chutney

Onion Chutney

This is a spicy chutney with chilli, onion, rai dal and tamarind. Its a very simple and delicious chutney and can be served as a side dish. The tamarind and chillies make it simply irresistable and the rai dal lends a little bit achaari flavour to the chutney. Its a perfect condiment to be served with kachoris and parathas.

Preparation Time: 10 minutes

Cooking Time: 25 minute

Servings: 620 g


  • Onion  1/2 kg
  • Garlic  50 g
  • Ginger  25 g
  • Tamarind  100 g, soaked and pulp extracted
  • Red Chilli Powder  7 g
  • Rai Dal  13 g
  • Turmeric  2 g
  • Mustard Oil  200 ml
  • Hing  5 g
  • Glacial Acetic Acid  1/2 tsp
  • Sodium Benzoate  3.5 g (optional)*
  • Salt  to taste


  1. In a blender, grind together onion, ginger and garlic to a fine paste.
  2. Take mustard oil in pan and add onion, ginger and garlic paste.
  3. Fry on medium flame till fat separates.
  4. Add rai dal, salt, hing, turmeric and red chilli powder. Fry for a minute.
  5. Add tamarind pulp and fry again till oil separates.
  6. Remove from fire and add glacial acetic acid. Store in an air tight jar.

    *Sodium Benzoate is added if it has to be stored for more than a month. Otherwise, glacial acetic acid is enough for preserving the chutney.


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