We make different varieties of chutneys for Idli | dosa. A few weeks back I saw very nice small onions in the Indian market and bought a good quantity. Also, two of my friends also got me small onions | shallots too. Apart from the peeling part, I love the addition of small onions into my cooking. Of course, as everyone says, peeling is not a big task, it’s just time-consuming. If we plan our work accordingly, we can easily do it. After using shallots in adai, sambar, bisi bele bath, I thought of making chutney using it. Sometime back, my mom was telling me about this chutney, so I wanted to try it out. It was a super hit and paired well with dosa. Check out my other easy chutney recipes
Kara poondu chutneyTomato chutneyHotel-style coconut chutneyKadamba chutneyOmavalli chutneyPeanut chutney with tomato
Onion Garlic chutney
In a pan add 3 tsp oil and add the red chilis and tamarind.I added 7 normal red chilis for spiciness and 3 Kashmiri chilies | byadige chilies for color.If you don’t have Kashmiri chili add 8 red chilis.As small onion will give a slightly sweet taste, this spice level for perfect for the chutney.Also, tamarind balances the spiciness too.Saute for 2 minutes and keep it aside.
In the same pan add the peeled small onions and the garlic.Saute till the color of the onion and garlic changes to light brown.Add little salt while cooking the onion and garlic.
Take out from the pan.Cool completely.Add little curry leaves.Grind into a fine paste.Add water to adjust the consistency.
Temper mustard seeds and urad dal in 1 tbsp sesame oil.Mix well.
Serve with Idli or dosa.This chutney tastes well with Pongal and chapati too.
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