Spicy Onion and Ginger Chutney (South Indian Style)
25 minutes
758 reads
About Spicy Onion and Ginger Chutney (South Indian Style)
This vibrant South Indian Onion and Ginger Chutney is a fiery explosion of flavor, perfect for complementing your favorite idlis, dosas, or even vada. The sweet heat of sautéed onions beautifully balances the sharp bite of fresh ginger, creating a chutney that's both exciting and satisfying.
This recipe guides you through a simple process of sautéing aromatic ingredients and then transforming them into a smooth, flavorful paste. The addition of a tempering of mustard seeds and urad dal adds a delightful crunch and complex depth, taking this chutney to the next level.
Get ready to elevate your South Indian breakfast experience with this incredibly easy-to-make, yet incredibly flavorful chutney. It's the perfect accompaniment to any South Indian meal and a guaranteed crowd-pleaser!
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See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
For the Chutney Base
- 2 medium Onion finely chopped
- 1 tbsp Ginger finely chopped
- 1 tbsp Tamarind Paste or to taste
- 4-5 Chili adjust to your spice preference, dry, red
- 1.5 tsp Salt or to taste
For the Tempering
- 2 tsp Oil vegetable or canola oil
- 1 tsp Mustard Seed rai
- 1 tsp Gram black, split, urad dal
- 1/4 tsp Asafoetida hing
- 1-2 Curry Leaf for added aroma, optional
Instructions
Prepare the Chutney Base
- Heat 2 teaspoons of oil in a pan. Add the chopped onions and sauté for about a minute over medium heat.
- Add the finely chopped ginger, dry red chilies, and tamarind paste. Sauté for 2-3 minutes until fragrant.
- Remove from heat and let the mixture cool completely.
- Once cool, grind the mixture into a smooth paste using a blender or food processor. Add salt and a little water as needed to achieve desired consistency.
Make the Tempering
- Heat 1 teaspoon of oil in a small pan. Add the mustard seeds and let them splutter.
- Add the urad dal (split black gram) and asafoetida. Fry for about 30 seconds until the dal turns golden brown. (Optional: Add curry leaves for extra aroma at this stage.)
- Pour the tempering into the ground chutney.
- Mix well and serve immediately with idli, dosa, or your favorite South Indian dish.
Recipe Notes
Expert Tips for the Best Onion Ginger Chutney
- For a sweeter chutney, add a pinch of jaggery or sugar along with the tamarind.
- Adjust the amount of red chilies according to your spice preference. Start with fewer and add more if needed.
- If you don't have tamarind paste, you can use a small piece of tamarind soaked in warm water for 15 minutes and then extract the pulp.
- For a smoother chutney, strain the chutney through a fine-mesh sieve after grinding.
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Recipe Nutrition
Calories: 100kcalCarbohydrates: 5gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 1710mgFiber: 1gSugar: 2g
Priya Satheesh
Articles: 52
4 Comments
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Absolutely wonderful! Can’t wait to make it.
Such a beautiful dish! Can’t wait to try it.
This looks amazing! Thanks for sharing.
Looks so incredible! Thank you for sharing.