5 from 72 votes
Quick Onion Chutney Recipe (Vengaya Chutney)
Quick Onion Chutney blends sautéed onions, fried lentils, and Kashmiri red chilies into a smooth, mildly spicy paste with tamarind and tempered mustard seeds. This chutney offers a balance of sweetness from onions, gentle heat, and a tangy note from tamarind, making it a flavorful accompaniment for meals.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
2
Calories:
117 kcal
Course:
Side Dish
Cuisine:
Indian
Ingredients
Main ingredients
- 1 cup onion 120 grams or 1 large, chopped
- ¼ to ½ garlic or 1 to 2 small to medium garlic cloves, chopped
- 2 to 3 Kashmiri red chili
- 2 teaspoons neutral cooking oil can use sesame oil or sunflower oil or peanut oil, generic cooking 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
For tempering
- 2 teaspoons neutral cooking oil can use sesame oil or sunflower oil or peanut oil, generic cooking oil
- ½ teaspoon mustard seeds
- 1 pinch asafoetida (hing) - optional
- 5 to 6 curry leaves
Instructions
Frying lentils and red chillies
- 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.
Cup of Yum
Sauteing onions
- 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.
Tempering Spices
- 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.
Making Onion Chutney
- 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.
Serving Suggestions
- 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.
Storage and Leftovers
- 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 Information
Calories
117kcal
(6%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
588mg
(25%)
Potassium
109mg
(2%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
230IU
(5%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
29mg
Vitamin B6
1mg
Vitamin C
55mg
(61%)
Vitamin E
3mg
Vitamin K
1µg
Calcium
39mg
(4%)
Vitamin B9 (Folate)
306µg
Iron
1mg
(6%)
Magnesium
11mg
(3%)
Phosphorus
27mg
Zinc
1mg
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 117
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 588mg | 25% |
| Potassium | 109mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 230IU | 5% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 29mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 55mg | 61% |
| Vitamin E | 3mg | |
| Vitamin K | 1µg | |
| Calcium | 39mg | 4% |
| Vitamin B9 (Folate) | 306µg | |
| Iron | 1mg | 6% |
| Magnesium | 11mg | 3% |
| Phosphorus | 27mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.