Spicy South Onion Chutney
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Caramelised onions ground with chilli and tamarind — bold South Indian onion chutney for dosa idli.
Onion chutney is a red, sharp chutney made from sauteed onion and dry red chilli. It is a regular on South Indian tiffin tables. It goes with idli and dosa and tastes best fresh.
Ingredients
How to Make It
Sauté onions chillies.
Grind with tamarind.
Temper optional; serve.
Nutrition per serving
* Approximate values per serving
Health Benefits
Flavour-forward chutney — small spoon. Measured oil sauté.
Cooking the onion removes its raw bite and brings out sweetness. Tamarind lifts it with some sourness.
Pro Tips
- →Brown onions well.
- →Adjust chilli.
- →Fridge store.
- →Cook the onion until soft and slightly golden.
- →Grind while still warm for a smooth texture.
- →Taste for salt after grinding.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon). Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Garlic.
- 2Tomato.
- 3Add a spoon of roasted chana dal to thicken it.
Frequently Asked Questions
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