Spicy onion and red chili chutney. Tastes good with any sort of dosa or idili. Can be prepared and refrigerated for 2-4 days.

Onion Chutney / Vengaya Chutney

Onion Chutney for Idli / Vengaya Chutney
Prep time
Cook time
Total time
Serves: 2
  • Big Onion - 1 no
  • Red Chilli - 10 nos
  • Tamarind - 1 inch
  • Salt - to taste
  • Sesame Oil - 2 tbsp
  • Mustard - ½ tsp
  • Split Urad dhal - ½ tsp
  • Curry Leaves - 1 strand
  1. Soak red chilli & tamarind in water for 30 min. Grind onion, red chilli, tamarind, salt in the blender with just enough water to make paste.
  1. In a pan pour oil. When hot, add mustard, split urad dhal and curry leaves. When mustard splutters add the ground paste. Allow it to boil and add oil little in middle if necessary. Stir often to avoid burning it. When the oil segregates take off from the Stove.
  1. Use sesame oil for better taste.
  2. Chutney is very spicy, reduce the number of red chilies to match ur taste.


(*) Recipe from my Mother-in-law.