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Home » Vegetarian Sauces, Dips, and Relishes Recipes

Published: Dec 16, 2020 · Modified: Apr 24, 2024 by Padma Kumar

Onion Chutney Recipe

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This homemade onion chutney recipe has the natural sweetness of the caramelised onions, the spicy kick of the chilies, and the tamarind tartness, making it such a delicious condiment to have! Serve it as a dip or a spread in your sandwich. It will be a perfect accompaniment to your cheese board.

Caramelized red onion chutney served in a glass jar with a spoon in it.

If you have been following my blog for long enough you will know that I am a huge fan of chutneys. I mean, why not?! They are delicious and easy to make, last long in the fridge, and are so versatile.

For example, this amla pudina chutney comes in handy not just as a dip, but also elevates quick fried rice on a busy day.

If you are a fan of chutneys as well, see the section below for more suggestions.

I learned this onion chutney recipe from my amma. At home, we refer to it as ullipaaya pachadi. In my native language, Telugu, "ullipaaya" translates to onion, and "pachadi" means chutney. My mom's onion pachadi is quite fiery, and when I was growing up, I enjoyed having it with ghee or buttered rice to balance out the spiciness while still leaving my mouth tingling. 😋

This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the "Jump to Recipe" link above or the "Jump to" links below to get to the section you want.

Jump to:
  • Allergens Free Labels
  • About this recipe
  • Ingredients
  • Instructions
  • Storage instructions
  • What do you eat with onion chutney?
  • More Indian chutney recipes
  • Frequently Asked Questions
  • 📖 Recipe
  • Comments

Allergens Free Labels

This red onion chutney is a naturally plant-based recipe. It is also

  • gluten-free
  • free of nuts
  • soy-free
  • dairy-free

Important note: Please check the label to ensure that the asafoetida you are using is gluten-free, as not all varieties are. If in doubt, it's best to skip the ingredient entirely.

Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.

About this recipe

In addition to being suitable for people with dietary restrictions, there are other reasons why this recipe stands out as a winner!

Balance of flavors: Much like this bitter melon curry, this recipe focuses on balancing flavors so that no single taste overwhelms. The sweet, spicy, and tangy flavors harmonize beautifully, complemented by the addition of spices and crunchy lentils.

Natural ingredients: This traditional Indian onion chutney recipe does not require overly processed ingredients. Instead of relying on added sugar, it relies on the natural sweetness of caramelized onions. Tamarind, rather than vinegar or soy sauce, serves as the natural souring agent.

How long does onion chutney last?

This onion chutney lasts in the fridge for up to 1 week.

The onions are fried until caramelized, and since much of their moisture is drawn out, the chutney has a longer shelf life compared to raw onion chutney. Refer to the section below for further details on how to store it.

Spice alert!: While my version of the chutney may not be as fiery as my mom's, it still packs a spicy punch—just as it's intended to be. Of course, you can adjust the heat to suit your palate. The crucial step is to caramelize the onions thoroughly so that the flavors balance well.

Ingredients

This super easy recipe requires under 10 ingredients. Some of the ingredients may require a trip to an Indian grocery store, but it will undoubtedly be worth it. 😊

See the recipe card for quantities.

Ingredients for red onion chutney recipe placed in small round white colored bowls and placed on a light colored background.

Onions - use red onion for best results, taste, and color. You can use yellow onions but bear in mind that the color of the chutney will be lighter.

Tamarind Pulp - is quite commonly used in Indian and Southeast Asian cooking. You can use store-bought pulp or follow this tamarind paste recipe and make it at home.

Lentils - I used split urad dal in this recipe. You can use white urad dal or black. I have used the black ones - they are the ones with the skin intact. These lentils keep fresh for months so buy them in bulk (saves you multiple trips to the store!) and use them in other recipes such as this bottle gourd recipe and this dosakaya pachadi (spicy cucumber salad).

Asafoetida - a common ingredient in the Indian store cupboard, asafoetida adds depth and umami to the caramelized onion chutney.

Red chilli - I use dried chilies. Adjust the quantity according to personal preference. I typically use enough spice to balance the caramelized sweetness of the onions and the tartness of the tamarind. If dried red chilies are unavailable, fresh red chilies can be used instead.

Oil - I have used neutral oil. Olive oil will work too.

While I haven't used mustard seeds in this recipe, you can incorporate them if desired. I'll provide instructions on when to add them in the recipe instructions section. You will need 1 teaspoon of mustard seeds for this recipe.

If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.

Instructions

Let's make this delicious caramelized onion chutney.

Step 1: Peel, wash, and dice or slice the onions.

Chopped red onions placed in a round white bowl.

Step 2: Heat oil to a heavy-bottomed frying pan on medium heat. When the oil is hot, add the lentils, red chili, and asafoetida.

If you want to add mustard seeds, this is when you should add them.

Wait for the lentils to start browning (and mustard seeds, if used, to splutter). The chilies should also develop char spots on them by this time.

At this stage, add the sliced onions and the salt. Stir so that the oil coats the onion pieces.

Tip: Adding salt to the onions when they are frying will prevent them from sticking to the bottom of the pan.

Red onion pieces in a frying pan with lentils, red chilies and other spices.

Step 3: Fry the onions, on medium heat till they turn to a beautiful brown color (see picture below).

This is the most important step. It will take time for the onions to be caramalised and release their natural sweetness, so be patient.🙂

Top tip: If you're using brown, yellow, or white onions instead of red onions, add some brown sugar to achieve the caramelized onion color. 😎

Pan roasted onions, chilies and spices placed in a stainless steel frying pan.

Step 4: Now add the tamarind pulp and, on low heat, let it cook for another 3-4 minutes.

Caramalised onions with tamarind pulp, frying with spices in a steel frying pan.

Step 5: Remove from heat and keep aside to cool. Once cool, grind to a smooth paste.

The moisture from the tamarind and onions should suffice for grinding. If necessary, add 2-3 teaspoons of water.

And there you have it, delicious red onion chutney is ready to serve! Refer to the section below for serving ideas and inspiration.

Caramalized red onion chutney served in a glass jar with a spoon in it.

Storage instructions

One of the best aspects of this simple onion chutney recipe is that it can stay fresh for up to 1 week. So go ahead and make a few jars of it, if you like!

Allow the chutney to cool completely and then store it in a clean, preferably glass jar, with a tight-fitting lid. Store it in the fridge. When serving, remember to use a clean, dry spoon.

Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma

What do you eat with onion chutney?

As I may have mentioned earlier, this chutney is incredibly versatile! Here are some ways you can savor this deliciousness:

Traditionally, this chutney is served as part of a meal with freshly cooked rice and ghee. This remains my favorite way to enjoy it. Additionally, I serve it as a dip with traditional South Indian breakfasts such as idli and dosa.

Over the years, however, I've expanded its uses to include serving it at get-togethers and movie nights as a dip with veggie sticks and nachos, pairing it with a cheese board—this chutney tastes divine with crackers! 😍—and using it as a spread on my toast.

Easy onion chutney sandwich recipe: This one is a family favorite: spread onion chutney on one slice of bread and arrange thinly sliced cucumbers (or any other vegetable, such as tomato), and scallions on the chutney. Spread butter or any plant-based spread of your choice on the other slice.

More Indian chutney recipes

If you, like me, find chutneys to be versatile and delicious, then here are some more you should try:

  • Some tamarind sauce is served in a glass jar and placed on a wooden block.
    Tamarind Sauce Recipe (Imli Chutney)
  • Split chickpea lentils, also known as chana dal, are ground to make a smooth chutney. The chutney is served in a round brown dish and with garnishing of tempered whole spices.
    Chana Dal Chutney (Chickpea Lentils)
  • Homemade mint and coconut chutney with tempering of fried lentils placed in a coconut shell. A spring of fresh mint is placed on the chutney.
    Mint Coconut Chutney Recipe
  • Freshly made Indian green chutney is placed in a white round bowl on a dark colored backdrop. Some fresh chilies and cilantro leaves are placed next to the bowl.
    Green Chutney Recipe Without Mint (Hari Chutney)

Frequently Asked Questions

What is onion chutney made of?

Onion chutney is a popular Indian condiment that is made with red onions. The spices used vary from region to region: some use ginger, garlic, bay leaves, mustard seeds, and chilies to enhance the flavors. Herbs such as cilantro and curry leaves are added for fragrance. Ingredients such as red wine vinegar, soy sauce, and balsamic vinegar are usually not used.

What do you eat with onion chutney?

Onion chutney tastes good as a dip with cucumber and carrot sticks. It can be a perfect accompaniment to your cheese board. It can also be a spread for your sandwich or wrap.

How long will onion chutney last?

This onion chutney recipe is made with all-natural ingredients. Stored in a clean glass bottle, it will last for up to 1 week in the fridge.

What is the difference between onion chutney and onion marmalade?

Onion chutney and onion marmalade are quite different from each other.

While caramelised onion chutney, typically has sweet, tart, and spicy flavors, onion marmalade is more sweeter as it has added sugar. The onions are cooked low and slow until they caramelize into a jam-like consistency. Vinegar and spices are added to balance the flavors.

What do you do with onion chutney?

Onion chutney is versatile and can be served as a condiment or as a side to any meal.
Onion chutney tastes great as a dip with sweet and juicy vegetables such as carrots and cucumbers. They can also be a delicious condiment for your cheese board. As an interesting and spicy variation, try using it a spread for your wraps.

Made this recipe? I’d love to know what you think! Leave a ★★★★★ rating and a review below—it motivates me to create more great content for you. You can also connect with me on Facebook and Instagram. And don’t forget to subscribe to my newsletter, where I share free recipes, tips, and more!

📖 Recipe

A brown-colored chutney dip is placed in a glass jar. Next to it is a red onion, some dried red chilies, lentils, and tamarind pods.
Padma Kumar

Onion Chutney Recipe

5 from 69 votes
This onion chutney recipe differs significantly from the usual ones that call for sugar and vinegar.
Instead of added sugar, this recipe relies on the natural sweetness derived from caramelized onions. Tamarind, rather than vinegar, serves as the souring agent, while the spicy kick from the chilies balances the sweet tanginess.
I've opted to use red onions for this recipe, resulting in a lovely color. Enjoy this spicy and tangy chutney as a dip, spread, or accompaniment for your cheese board.
Check out the step-by-step photos in the post for a visual guide.
Print Recipe Pin Recipe WhatsApp
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Servings: 6
Course: Condiment
Cuisine: Indian
Calories: 73
Ingredients Equipment Method Nutrition Notes

Ingredients  

  • 2 medium sized (~300g) red onions
  • 1 and ⅓ tablespoons tamarind pulp
  • 1 teaspoon salt, adjust as per taste
For tempering
  • 2 tablespoons neutral oil, or olive oil
  • 2 teaspoons white lentils (urad dal), with skin or without
  • ¼ teaspoon asafoetida (hing)
  • 6-8 whole dried red chilies, you more or less as per liking

Equipment

  • 1 heavy-bottomed frying pan
  • 1 spatula
  • 1 high speed blender
  • 1 clean glass jar for storing the chutney

Instructions
 

Prepare the onion
  1. Peel, wash and dice the onions into medium-sized pieces.
    2 medium sized (~300g) red onions
  2. Measure and keep the rest of the ingredients ready.
Make the chutney
  1. Add oil to a heavy-bottomed frying pan over medium heat. When hot, add the lentils and spices. Allow the lentils to start browning and the chilies to get char spots on them.
    2 tablespoons neutral oil, 2 teaspoons white lentils (urad dal), ¼ teaspoon asafoetida (hing), 6-8 whole dried red chilies
  2. Add the onions and salt. Stir so that the oil coats the onion pieces. Fry till the onions start to turn into a beautiful brown color.
    Adding salt early on prevents the onions from sticking to the bottom of the pan.
    2 medium sized (~300g) red onions, 1 teaspoon salt
  3. When the onions have caramelized, add the tamarind pulp. Turn the heat down to low and fry for another 3-4 minutes.
    1 and ⅓ tablespoons tamarind pulp
  4. Take off from the heat and set aside to cool. Once cool enough, grind in a high-speed blender to a smooth paste,
    There should be enough moisture in the onion mixture to make a smooth paste. If not, add 2-3 tablespoons of water.
  5. Remove from the grinder jar and when completely cool, store it in a clean glass jar in the fridge.

Nutrition

Calories: 73kcal | Carbohydrates: 11.3g | Protein: 1.7g | Fat: 2.5g | Saturated Fat: 0.3g | Cholesterol: 0mg | Sodium: 4mg | Fiber: 6.1g | Sugar: 5.5g | Calcium: 12mg | Iron: 1mg
Disclosure

The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.

Notes

Allergens-free labels: This recipe is made with all-natural ingredients and is gluten-free (although it's essential to check your brand of asafoetida, as some may contain gluten), nut-free, dairy-free (vegan), and soy-free.
Onions: For the best taste, and color use red onions. They caramelize more effectively than brown onions. While brown or yellow onions can be substituted, keep in mind that the resulting color will be paler.
Mustard seeds: While I haven't used mustard seeds in this recipe, you can incorporate them if desired. You will need 1 teaspoon of mustard seeds for this recipe. Add them to the oil along with the lentils. 
Tamarind pulp: I prefer to make tamarind extract at home, but store-bought options are suitable as well.
Lentils: I used split urad dal in this recipe. These lentils are available in stores without their skin (white lentils) or with their skin (black lentils).  
Dried red chilies: For better texture, I use dried chilies. Adjust the quantity according to personal preference. I typically use enough spice to balance the caramelized sweetness of the onions and the tartness of the tamarind. If dried red chilies are unavailable, fresh red chilies can be used instead.
Oil: I have used neutral oil. Olive oil will work too.
Storing: This onion chutney can be kept fresh for up to 2 weeks when refrigerated. Store it in a clean glass jar with a tight-fitting lid.
Scaling the recipe

Alternative quantities provided in the recipe card are for 1x only.

Allergens Disclaimer

Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.

Made this recipe? Tag me

@mygoodfoodworld to tell me how it was

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Reader Interactions

Comments

  1. Juyali Nortman says

    April 26, 2024 at 4:23 pm

    5 stars
    Absolutely delish! And healthy, too. I loved making this recipe, which is versatile for so many uses.

    Reply
    • Padma Kumar says

      May 04, 2024 at 7:23 pm

      Thank you for your lovely feedback Juyali.

      Reply
  2. Sonja says

    April 26, 2024 at 12:51 pm

    5 stars
    Loved the use of tamarind in this onion chutney. It gives so much more flavour than vinegar. Will certainly make it again.

    Reply
    • Padma Kumar says

      May 04, 2024 at 7:24 pm

      Thank you for your feedback Sonja. So glad that you liked it.

      Reply
  3. Oscar says

    April 26, 2024 at 5:36 am

    5 stars
    As a diabetic I love that this recipe relies only on the natural sweetness of the onions. Also loved the spicy kick, great recipe.

    Reply
    • Padma Kumar says

      May 04, 2024 at 7:24 pm

      Thank you so much Oscar!

      Reply
  4. Amy Liu Dong says

    April 25, 2024 at 6:09 am

    5 stars
    I have thought before that it was not an easy recipe to make but today I found out that it is so easy and I am happy that all ingredients are available in my pantry. So excited to make this! Thank you!

    Reply
    • Padma Kumar says

      May 04, 2024 at 7:24 pm

      Yay, cannot wait for you to try it Amy!

      Reply
  5. Laurie Griggs says

    April 25, 2024 at 2:59 am

    5 stars
    Love Indian-style chutneys. And onion in a spread form. YUM.

    Reply
  6. Sarah says

    April 25, 2024 at 1:10 am

    Oh, this looks delicious. My husband loves onions and I'm sure he would love this. I'll have to make up a batch for him to try.

    Reply
    • Padma Kumar says

      May 04, 2024 at 7:25 pm

      So happy to read this. I just made a big batch of it 🙂

      Reply
  7. Tiffany says

    April 24, 2024 at 11:42 pm

    This looks like something I'd love to try! Pinning this now so I can make it later. Thank you for sharing your recipe!

    Reply
    • Padma Kumar says

      May 04, 2024 at 7:26 pm

      Thank you Tiffany!

      Reply
  8. janet says

    April 24, 2024 at 11:25 pm

    The Chutney looks incredible and one that I would like to try. Could I substitute tamarind powder or does it need to be the pulp for this recipe? This will be a hit with my family for sure!

    Reply
    • Padma Kumar says

      May 04, 2024 at 7:26 pm

      Janet, I have not tried it with tamarind powder, but I am looking forward to you trying it and letting me know if it worked.

      Reply
  9. Dana says

    March 03, 2021 at 12:37 am

    These recipes are great and easy to make! Great 👍🏼 and informative blog!

    Reply
    • mygoodfoodworld says

      March 03, 2021 at 3:43 pm

      Thank you so much Dana!

      Reply
5 from 69 votes (64 ratings without comment)

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Hi, I'm Padma! I am a passionate cook and can cook through any mood! My cooking is all about simple, healthy meals made with fresh ingredients and with a lot of love. As a mum and an early childhood educator, I deeply care about raising healthy eaters.

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