This onion chutney is very popular in North Karnataka and also in our Raayala Seema region. Rural in origin and a favorite of hard working people and farmers, this chunky, saucy, sort-of-sweet, sort-of-spicy chutney tastes terrific with rotis, both wheat and jowar and also with rice.
Recipe:
(for two, for one serving)
1 tablespoon peanut oil
1 big red onion – cut to big chunks
5 dried red chillies
1 tablespoon grated coconut (fresh or dried)
Small piece of jaggery – powdered (sugar won’t work in this recipe)
Cherry tomato sized tamarind – Presoaked in very little water (one tablespoon is plenty) for about 15 minutes, so that it can grind well.
Salt to taste
Onion is the main ingredient in this chutney; so don’t skimp on the onion. If you have small onions, use two or three, and red onions or shallots are the best for this recipe. At Nandyala, we make it with erra gaddalu (shallots here).
Place an iron skillet on stove-top. Add oil, swirl to coat the pan. When the oil reaches smoking point, add chunks of onion. Saute them to soft brown on high heat stirring frequently. Remove them to a plate, then add the dried red chillies. Saute them to brown. Remove to a plate. Allow them to cool to room temperature. Texturewise and tastewise, this is important. Go, sit down and wait.
When they are cool enough to touch, take the red chillies, coconut, jaggery, tamarind and salt in a mortar or in a food processor. Pound or blenduntil the red chillies are smooth. Then add the onion pieces. Pulse few times to coarse consistency. Do not puree the onions, we do not want that. They should be coarsely crushed like shown in the image below. Stone mortar really comes to a great use for this kind of recipe and I made this chutney in a stone mortar for todays meal.
Remove to a cup and serve with rice or chapati and dal.
Red Onion Chutney and Sona Masuri Rice mixed with Chutney ~ Meal Today
