Onion Chutney for Idli / Vengaya Chutney

Onion Chutney for Idli / Vengaya Chutney

Recipe Details

Allow an additional 30 minutes for soaking the dried red chilies and tamarind.

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Ingredients

• Onion – 1 large
• Dried red chilies – 10
• Tamarind – 1-inch piece
• Salt – to taste
• Sesame oil – 2 tbsp
• Mustard seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Curry leaves – 1 sprig
• Water – as needed, for soaking and grinding
• Additional sesame oil – a little, only if needed while cooking

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Preparation

1. Soak the dried red chilies and tamarind in enough water for about 30 minutes.
2. Chop the onion into large pieces.
3. Drain the chilies and tamarind.
4. Add the onion, soaked red chilies, tamarind, and salt to a blender.
5. Grind into a smooth paste, adding only enough water to help the mixture blend.

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Cooking Instructions

1. Heat the sesame oil in a pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the split urad dal and curry leaves.
4. Fry briefly until the urad dal begins to turn lightly golden.
5. Add the ground onion-chili paste carefully.
6. Cook over medium-low heat, stirring frequently so the chutney does not stick or burn.
7. If the mixture becomes too dry before the raw onion flavor has cooked out, add a little extra sesame oil if needed.
8. Continue cooking until the chutney thickens and the sesame oil begins to separate around the edges.
9. Taste and adjust the salt if needed.
10. Remove from the heat and allow it to cool slightly before serving.

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Tips

Sesame Oil: Sesame oil gives this chutney its characteristic Tamil-style flavor and works especially well with the onion, chili, and tamarind.

Spice Level: The original recipe uses 10 dried red chilies, so this chutney is very spicy. Reduce the number according to the variety of chili and your preferred heat level.

Cook the Paste Well: Stir frequently and cook until the raw onion flavor disappears and the oil begins to separate.

Consistency: Use only a small amount of water while grinding so the chutney remains thick and concentrated.

Storage: Cool completely, transfer to a clean airtight container, and refrigerate promptly. It can generally be kept for about 2–4 days when properly refrigerated; discard it if the smell, appearance, or texture changes unexpectedly.

Serving Suggestion

Serve Vengaya Chutney with idli, dosa, paniyaram, uthappam, or other South Indian tiffin dishes.

Recipe Source: From my mother-in-law.