Onion Chutney is what you need when you do not have coconut on hand. It is a heady combination of a few simple things that quietly make any Idli Dosa meal brilliant.
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Vengaya Chutney
with fresh mint pairs well with Idli, Dosa and Paniyaram. This easy recipe has no coconut, making it ideal for folks who live outside India but still love their south Indian tiffin.
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Easy no coconut chutney
Coconut chutney is the backbone of any Idli Dosa meal. Yes, I agree. Or at least that is what is served in most south Indian restaurants.
However, the story is a bit different in so many south Indian homes. In our house, we make so many chutneys that do not involve any fresh coconut. This is because of its longer shelf life.
If you are looking for more chutney recipes, then please check these chutneys- tomato garlic chutney, chettinad tomato chutney and shallot chutney.
Shelf life and freezing
- You can freeze this chutney for up to 2 months easily.
- I recommend portioning it in an large ice cube tray for convenience.
- Thawed frozen onion chutney tends to be slightly runny in consistency. But there will be no change in taste or flavor.
- To thaw, leave the necessary portion in the fridge overnight or on the countertop for at least 3 hours.
- I do not recommend using the microwave to thaw frozen chutney.
Ingredients
- Onions are the base of this recipe. Purple or regular golden ones work well.
- Fresh mint leaves add fragrance and aroma here. We need 1/2 cup tightly packed mint leaves. About 50 grams over here is what I recommend.
- Urad dal to add body and volume
- Tamarind that balances the pungency and bitterness
- Dry red chilies for heat – use fewer if you cannot tolerate the heat.
- Salt to taste
- Sesame Oil or any neutral flavored vegetable oil- Although, my bet is on sesame oil because of its earthy flavor.
- Tempering uses mustard seeds and urad dal along with curry leaves in sesame oil again.
Directions
- Heat a pan with 1 tbsp sesame oil.
- Add urad dal and dry red chilies and fry till dal begins to brown.
- Next, Add tamarind and onions and fry till translucent.
- Now, add mint leaves next and the salt.
- Fry till the mint just wilts.
- Once done, switch off flame and let cool.
- Once cool, grind to a smooth paste in a blender.
- Transfer the chutney to a clean air tight container.
- Heat a small pan with 1 tsp oil.
- Pop the mustard seeds and add urad dal and curry leaves.
- Once dal begins to brown, add the tempering to the chutney and mix well.
- Serve with idli or dosa
Vengaya Chutney- Onion Chutney
Equipment
- 1 heavy bottomed frying pan
- 1 high speed blender
Ingredients
- 2 cups Onion sliced thinly
- 1/2 cup Mint leaves tightly packed
- 1 tbsp Urad dal
- 1.5 tsp Tamarind paste
- 4 Dry red chilies
- 1 tsp Salt or to taste
- 1.5 tbsp sesame Oil divided
- 1 tsp Mustard seeds
- 1 tsp Urad dal
- 10 Curry leaves
Instructions
- Heat a pan with 1 tbsp oil.
- Add urad dal and dry red chilies and fry till dal begins to brown.
- Next, Add tamarind and onions and fry till translucent.
- Now, add mint leaves next and the salt.
- Fry till the mint just wilts.
- Once done, switch off flame and let cool.
- Once cool, grind to a smooth paste in a blender.
- Transfer the chutney to a clean air tight container.
- Heat a small pan with 1 tsp oil.
- Pop the mustard seeds and add urad dal and curry leaves.
- Once dal begins to brown, add the tempering to the chutney and mix well.
- Serve with idli or dosa
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
More side dishes for Idli-Dosa
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