Onion Chutney

This colorful, hot, sweet, slightly tangy chutney goes best with crispy dosa. The chutney is well balanced with the heat from the chilies, the tanginess from tamarind and sweetness from jaggery. Yet another recipe for chutney without coconut.

Preparation time: 5 minutes

Cooking time: 10 minutes

Serves: 3-4 people

Ingredients	Quantity
Onions (sliced)	1 ½ cups
Kashmiri Red Chili Whole	4 or to taste
Oil	2 tsps.
Jaggery	2tsp or to taste
Tamarind Paste	1 tsp
Roasted Gram (Hurigadale)	1 tbsp.
Salt	to taste

Method

Heat oil in a wide pan; add red chilies and sauté around for 30 secs. Add onion, pinch of salt and cook the onion till they are soft.

Add roasted gram (hurigadale), tamarind paste, salt, and jaggery, cook till the jaggery melts. Remove from the pan and cool down little bit.

Blend the mixture to a smooth paste. Serve it with dosa, idli etc.