Name: The Healthy Onion Chutney recipe by Aparna Parinam at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 2 large onions; 1 teaspoon cumin seeds; 2 tablespoon split black gram (urad dal); 1-2 tablespoon tamarind extract (based on your preference for tanginess); 2-3 dry red chilies; ½ teaspoon jaggery; 2 teaspoon oil; Salt (as per taste); For Seasoning -; 1 teaspoon mustard seeds; 1 sprig of curry leaves; 1/2 teaspoon oil

ABOUT The Healthy Onion Chutney RECIPE

One may think that this chutney may emanate the typical onion odour, but no, in fact, the final chutney does not taste like onion at all, it tasted more like a mix between peanut and cabbage (indeed amusing) And the chutney turned out so tasty that I landed up eating just the plain chutney! Onions are known as ullipaya or ulli gadda in Telugu, thus this chutney is referred as ‘Ulli pacchadi’ in the Telugu language.

Ingredients Serving: 4

2 large onions
1 teaspoon cumin seeds
2 tablespoon split black gram (urad dal)
1-2 tablespoon tamarind extract (based on your preference for tanginess)
2-3 dry red chilies
½ teaspoon jaggery
2 teaspoon oil
Salt (as per taste)
For Seasoning -
1 teaspoon mustard seeds
1 sprig of curry leaves
1/2 teaspoon oil

Instructions

Slice onions into medium pieces and keep aside. Heat a teaspoon of oil in a pan, add cumin seeds, dry red chilies and sauté for a few seconds.
Add urad dal, saute and let it turn golden yellow. Transfer this into a small dish and let it cool.
In the same pan, add a teaspoon of oil, add the chopped onion pieces and saute well for 4-5 minutes, until the raw odour of onion disappears. Turn off the heat and cool.
Grind the urad dal, cumin seeds and red chillis to a coarse powder. Add to this, the fried onions, salt, tamarind and jaggery.
Grind to make a paste. Add a little water (2-3 tablespoons) for a thinner consistency. Do not add more water as it may turn out to be runny.
For seasoning, heat oil in a pan, add the mustard seeds and let them splutter. Add the curry leaves and turn off the heat. Pour this seasoning over the chutney.
Mix and savor this chutney with idlis or dosa’s.

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