## South Indian Onion Chutney Recipe (South Indian Recipes Style)
Discover how to make a delicious and authentic **South Indian Onion Chutney Recipe** with this easy-to-follow recipe. A traditional **South Indian Recipes Side Dish**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 20 minutes
**Cook time:** 20 minutes
**Total time:** 40 minutes
**Cuisine:** South Indian Recipes
**Course:** Side Dish
**Diet:** Vegetarian
### Ingredients for South Indian Onion Chutney Recipe:
* 2 Onions
* 1 teaspoon Cumin seeds (Jeera)
* 2 tablespoons Black Urad Dal (Split)
* 1 tablespoon Tamarind Paste
* 3 Dry Red Chillies
* 1/2 teaspoon Jaggery
* 2 teaspoons Sunflower Oil
* Salt – to taste
* 1 teaspoon Mustard seeds
* 1 sprig Curry leaves
* 1/2 teaspoon Sunflower Oil
### Step-by-Step Instructions to Make South Indian Onion Chutney Recipe:
1. firstly slice onions into medium pieces and keep aside.
2. Heat a teaspoon of oil in a pan, add cumin seeds, dry red chilies and sauté for a few seconds.
3. Add urad dal, saute and let it turn golden yellow.
4. Transfer this into a small dish and let it cool.
5. In the same pan, add a teaspoon of oil, add the chopped onion pieces and saute well for 4 to 5 minutes, until the raw odour of onion disappears.
6. Turn off the heat and cool.
7. Grind the urad dal, cumin seeds and red chillis to a coarse powder in a grinder.
8. Add to this, the fried onions, salt, tamarind and jaggery.
9. Grind to make a paste.
10. Add a little water (2-3 tablespoons) for a thinner consistency.
11. Do not add more water as it may turn out to be runny.
12. For seasoning, heat oil in a pan, add the mustard seeds and let them splutter.
13. Add the curry leaves and turn off the heat.
14. Pour this seasoning over the chutney.
15. Mix and savour this chutney with idlis or dosa’s.
### Tips for the Best South Indian Onion Chutney Recipe:
* Always use the freshest ingredients available for the best flavor.
* Adjust the level of spices like chili powder to suit your personal taste.
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