Onion chutney is a great accompaniment to idli, dosa, upma and even appams. It is very common in all South Indian homes. I make this onion chutney for dosas and idlis once in a week.
serve onion tomato chutney with idli, dosa or medu vada.
Turns out it was Red Onion Chutney. My pal Amber tells me this stuff is quite common in the U.K., where her husband hails from. Well, I just couldn’t get enough of it!
This onion chutney has a really amazing balance of heat, sweetness, tanginess and a really nice spiced finish.
Onion chutney is a wonderful and flavourful accompaniment that is served with a variety of South Indian breakfast dishes such as Idli, dosa, upma, appam or Rava dosa or rice.
Onion Chutney recipe comes to rescue when there is no tomato or coconut in stock.
Onion chutney with a blend of red chillipowder and tamarind pulp is very tasty and goes well with any kind of dosa and idli and easy to make instantly without any elaborate process.
This easy chutney just plain gets it. Mix the sauce ingredients. Add the sliced onions and roasted cumin seeds.
Onion tomato chutney has a hint of sweetness from the lightly fried onions, spice from red chilies, a nutty flavor from the dals/lentils and tang from tomatoes and tamarind pulp.
This Onion Tomato Chutney Recipe is usually my quick-fix chutney that uses no coconut which means it doesn’t require me to defrost the coconut and it goes especially well with idli and dosa.