Onion Chutney (Vengayam Chutney)

We’re a species who loves to dip our food into more food. Who can blame us? It’s delicious. So it’s no surprise that every cuisine around the world includes condiments of some sort: pesto, dressing, plum sauce, salsa, gravy…chutney.

Chutneys are used mostly as a dip for dishes like idli, dosai (sourdough rice crepe), or fried foods like vadai or pakora.

I know, I had me at “fried” too.

I’ve already posted my coconut chutney and tomato chutney to Thought on a Roll; but, I’ve yet to post any chutneys during this challenge. Both C and M slide past my cilantro-mint chutney, and B was never bothered with beet chutney. Though, as Letter O is slides onto our A to Z plates, I thought this would be the opportunity to post a chutney.

This recipe doubles easily, and only uses 1 large red onion (or, to be more authentic, 2-3 shallots).

Onion Chutney (Vengayam chutney)

Special Ingredients: tamarind, urad dal, asafoetida (hing), curry leaves, mustard seeds
Special Tools: Food processor/Grinder/Magic Bullet (to make smooth chutney)

In a pan on medium heat, add:

• 1/2 tbsp oil (I use Olive)
• 1 tsp urad dal
• 1/4 tsp mustard seeds

When mustard seeds pop, add:

• 1/2 tsp cayenne powder

When urad dal is golden brown, fry:

• 1 Red Onion (or 2-3 shallots), chopped

Caramelize the onions (10-15 minutes), then add:

• 1/2 tsp salt
• 1/2 tsp Tamarind concentrate (or 1″ piece tamarind, I prefer the concentrate)

Place this mixture in the food processor, and allow to cool. Blend until smooth. Remove and place in a bowl.

To create the tempering, return the pan (clean) to medium heat and add:

• 1/2 tbsp oil
• 1/2 tsp mustard seeds

When mustard seeds pop, add

• 1/4 tsp asafoetida (hing)
• 4-5 curry leaves

When the curry leaves are done sputtering, dump this tempering oil onto the chutney, mix halfheartedly.

Enjoy with idli, dosa, or as a dip for fried foods.

I like this as a sandwich spread too.