Onion chutney is one of those chutney variations that goes well with almost any savory entrée. Chutney’s power has always been with its versatility; you can make almost any type of chutney, beet chutney, onion chutney, coconut chutney, etc. Pair this chutney with beef or mutton, your favorite rice and naan, and you’ll feel your taste buds do backflips. Onion Chutney taste great when they are served hot. Pack them in insulated food containers or steel lunch box so you can eat it warm after a few hours.
Health Benefits
Onions are one of the oldest cultivated plants in human existence; they not only sustain the body, but also serve as a powerhouse of nutrients and subsequent health benefits. This makes this particular chutney a healthy addition to your regular diet. Onions provide calcium, magnesium, sodium, potassium, and selenium. It boosts the body’s immunity to bacteria and viruses, improves oral care, and even helps manage diabetes. Perhaps most importantly, onions help to maintain good heart health by lowering bad cholesterol levels.
Ingredients
onions- peeled and sliced: 6
red chillies: 6
tbsp of tamarind: 2
tbsp urad dal: 1/2
tbsp of vegetable oil: 2
salt to taste
tbsp mustard seed: 1
How To Make Onion Chutney
- Heat oil in pan and saute onions, red chillies, and tamarind. Add salt too. Stir to combine, let cook for a few minutes.
- Transfer to a dish and let the mixture cool. Once cooled, blend the mixture to a fine paste
- To temper the chutney, splutter mustard seeds and add urad dal. Once the dal turns slightly brown and aromatic, turn off the heat and pour over prepared paste. Stir and serve with rice, breads, or snacks.
Trivia
The Egyptians believed that drinking beer with onions would grant them eternal life.