Best 3 Onion Tamarind Chutney Recipes

**Onion Tamarind Chutney: A Flavorful Journey Through Indian Cuisine**

In the realm of Indian culinary delights, chutneys stand as vibrant and versatile condiments, adding a harmonious blend of sweet, sour, and savory flavors to any dish. Among these flavor-packed creations, the onion tamarind chutney holds a special place, enticing taste buds with its tangy and piquant nature. This delectable condiment is made with a combination of onions, tamarind, jaggery, and a symphony of spices, creating a symphony of flavors that dances on the palate. Whether you're a seasoned chutney enthusiast or new to the world of Indian cuisine, this onion tamarind chutney promises an unforgettable culinary experience. This article offers a collection of three distinct recipes, each presenting a unique interpretation of this classic condiment. From the traditional onion tamarind chutney, known for its perfect balance of flavors, to the Andhra-style chutney with its fiery kick, and the Maharashtrian chutney with its distinctive use of jaggery, these recipes cater to diverse taste preferences. Whether you seek a versatile accompaniment for your favorite snacks or a flavorful addition to your main meals, this versatile chutney will elevate your culinary creations to new heights. So, embark on this culinary journey and discover the magic of the onion tamarind chutney, a testament to the boundless creativity and rich culinary heritage of India.

Here are our top 3 tried and tested recipes!

ONION CHUTNEY RECIPE

Onion Chutney Recipe image

Spicy onion chutney is a south Indian side made with onions or shallots, spices and curry leaves. It can be served with most Indian breakfasts and snacks like idli, dosa, vada, bonda , pakoras etc.

Provided by Swasthi

Categories Main

Time 16m

Number Of Ingredients 19

Ingredients

1 cup onions (cubed (2 medium) (or shallots))
1½ to 2 tablespoons oil
2 tablespoons peanuts
¾ tablespoon bengal gram (chana dal (optional))
¾ tablespoon skinned black gram ((urad dal) (optional))
2 cloves garlic
3 to 4 dried red chilies ((less spicy variety or 1 tsp chilli powder))
1 sprig curry leaves ((optional))
½ teaspoon cumin seeds ((jeera))
1 teaspoon tamarind (( or lemon juice as needed))
1 teaspoon jaggery or sugar ( (optional))
½ teaspoon salt (( or as needed))
½ cup water
½ tablespoons oil
¼ teaspoon mustard seeds
¼ teaspoon urad dal ((optional))
½ dried red chili ((broken))
10 curry leaves
1 pinch asafoetida ((hing))

Steps:

This step is optional but I prefer to soak my jaggery and tamarind in water. Filter and use as most times both of these have some debris. However you may add them directly. Soak 1 teaspoon tamarind and 1 teaspoon jaggery in half cup water. Set this aside.
Pour 1½ tbsp oil to a pan and heat it. Add ¾ tablespoon chana dal, ¾ tablespoon urad dal, 2 tablespoons peanuts and 3 to 4 dried red chilies.
Fry until them stirring often until lightly golden & aromatic.
Add 2 garlic and 1 cup cubed onions. Fry them for 3 to 4 mins until the onions are half done.
Next add jeera and curry leaves. Saute until the onions are light golden or turn soft. Cool completely.
Next add these to a blender jar along with ½ teaspoon salt. Squeeze soaked tamarind in the water.
Filter it through a small sieve or tea strainer. Blend all of these until smooth adding more water as needed.
Taste test and add more salt. If needed pour more water to the soaked tamarind & filter it back to the jar. Transfer the onion chutney to a serving bowl.
Pour ½ tbsp oil to the pan & heat it on a medium flame. When the oil turns hot, add ¼ teaspoon mustard seeds, ¼ teaspoon urad dal and ½ dried red chili.
Fry till the dal turns light golden, then add curry leaves and hing.
Pour this to the chutney. Serve onion chutney with breakfast or snacks.

Nutrition Facts : Calories 196 kcal, Carbohydrate 16 g, Protein 5 g, Fat 13 g, SaturatedFat 1 g, Sodium 399 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

ONION CHUTNEY RECIPE

Onion Chutney Recipe image

This onion chutney recipe is a great alternative to coconut chutney when you do not have coconut to make it. Make this onion chutney recipe in a jiffy and serve with tiffin snacks like rava idli, masala dosa or uttapam.

Provided by Dassana Amit

Categories Side Dish

Time 20m

Number Of Ingredients 14

Ingredients

1 cup chopped onions (- 120 grams or 1 large)
¼ to ½ chopped garlic (or 1 to 2 small to medium garlic cloves)
2 to 3 kashmiri red chilies
2 teaspoons oil ((can use sesame oil or sunflower oil or peanut oil))
1 teaspoon chana dal ((husked and split bengal gram))
½ teaspoon urad dal ((split and husked black gram))
¼ teaspoon tamarind (or a small piece of tamarind)
salt (as required)
¼ cup water (or as needed, for blending/grinding)
¼ to ⅓ cup water (or as needed, to be added later)
2 teaspoons oil ((can use sesame oil or sunflower oil or peanut oil))
½ teaspoon mustard seeds
1 pinch asafoetida ((hing) - optional)
5 to 6 curry leaves

Steps:

Heat oil in a pan. Lower the heat and add chana dal and urad dal.
Fry stirring regularly until the lentils turn golden. Take care that you do not burn them.
Then add the kashmiri red chilies. Fry for some seconds until you see the chilies change color and become aromatic.
Fry on a low heat, so that the chilies do not get burnt. Kashmiri red chilies give a nice color and also do not make the chutney spicy.
Then add the chopped onions and chopped garlic.
Mix the onions and begin to saute on a low to medium heat. Keep on stirring onions while sauteing them.
Saute until the onions turn a light golden. Switch off the heat and let the onions become warm or cool at room temperature.
Transfer the entire onion mixture in a small blender or mixer-grinder. Add tamarind and salt as per taste.
Add water and blend to a smooth paste. Set aside.
Heat in the same pan or a tadka pan. Keep the heat to a low. Add mustard seeds and let them crackle.
Once the mustard seeds crackle, add a pinch of asafoetida (hing) and curry leaves.
Fry for a few seconds until the curry leaves become crisp.
Keep the heat to a low or sim and now add the ground onion chutney.
Mix the chutney thoroughly with the tempered ingredients.
Add water. You can make this chutney slightly thick or of medium consistency by adding less or more water.
Mix very well and then switch off the heat.
Serve onion chutney with dosa, idli or uttapam.
Serve this tasty onion chutney with snacks like idli, dosa, rava dosa or uttapam. You can also eat it as a dip with various pakoda varieties like onion pakoda, potato pakora or paneer pakoda.
I also like to have it with toasted bread. I spread some onion chutney on the bread and enjoy it.
Store any leftovers in a covered container for 1 to 2 days. I would not suggest to make ahead a large batch of this onion chutney. Simply make the quantity you need.

Nutrition Facts : Calories 117 kcal, Carbohydrate 9 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 588 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

TAMARIND CHUTNEY

Tamarind Chutney image

There is nothing quite like the tangy, sweet and sour sensation of tamarind, the main ingredient in this essential Indian chutney. In chaat, a category of spicy, savory, tangy and crunchy Indian snacks, tamarind chutney provides the pungent, pucker-inducing element that makes those dishes so craveable. In this recipe, from Maneet Chauhan's cookbook, "Chaat" (Clarkson Potter, 2020), the tamarind flavor is sweetened with jaggery, dates and raisins, and brightened up with ginger, with deep umami coming from the chaat masala. It's possible to find high-quality store-bought tamarind chutney, but nothing beats the vibrant flavors of a fresh batch made at home. -Priya Krishna

Provided by Maneet Chauhan

Categories easy, snack, condiments, dips and spreads

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon red-pepper flakes
1 (16-ounce) block seedless tamarind pulp, coarsely chopped (see Note)
1 cup jaggery or dark brown sugar
1/4 cup golden raisins
1/4 cup pitted dates, coarsely chopped
1 tablespoon finely chopped fresh ginger (from a 1-inch piece)
1 teaspoon chaat masala
1 teaspoon ground ginger
1/2 teaspoon kala namak (black salt)
Kosher salt

Steps:

In a medium sauté pan, heat the oil over medium until it glistens, about 1 minute. Add the cumin, coriander, fennel and red-pepper flakes, and sauté until aromatic and lightly browned, about 2 minutes.
Add the tamarind, jaggery, raisins, dates and fresh ginger, increase the heat to medium-high and bring to a boil. Reduce the heat to medium, and cook until the sauce is thick and coats the back of a spoon, about 10 minutes, stirring occasionally with a wooden spoon to prevent scorching and to encourage the flavors to mingle.
Remove the pan from the heat and stir in the chaat masala, ground ginger and kala namak. Transfer the chutney to a food processor or blender and blend on high speed until smooth, adding a little water if needed to create a thick but pourable consistency.
Taste and season with kosher salt. The chutney will keep in a covered container in the refrigerator for up to 2 weeks.

Tips:

Choose the right onions: Red onions are a popular choice for this chutney, as they have a slightly sweet flavor. However, you can use any type of onion you like.
Use tamarind paste: Tamarind paste is a key ingredient in this chutney, as it gives it its characteristic sour flavor. You can find tamarind paste in most Indian grocery stores.
Add some heat: If you like spicy chutneys, you can add some chili peppers or red chili powder to the recipe.
Experiment with different flavors: There are many ways to customize this chutney to your own taste. For example, you could add some ginger, garlic, or cumin seeds.
Use a food processor: A food processor makes it easy to chop the onions and tamarind paste. However, you can also chop them by hand if you prefer.

Conclusion:

Onion tamarind chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is a great way to use up leftover onions, and it is also a healthy and affordable option. So next time you are looking for a new chutney to try, give this one a try. You won't be disappointed!