Onion Chutney goes very well with most south indian breakfast items. I love this chutney with hot idlies or Dosas. Idly with Onion chutney and gun powder is an all time favourite for most south Indians.
This is a very simple chutney. Tastes different if you use small onions.
Onions - 1/2 kg small
Red chillies – 3 – 4 (depending on the spice required)
Tamarind - small lemon sized
Salt - as required
Garlic - 2 – 3 pods (optional)
Oil - 1 ½ spoons
Mustard - 1 spoon
Soak the tamarind in little water.
In a kadai add 1 spoon oil and add the red chillies. When it changes color add the garlic pods and onions and fry till onion turns brown in color.
Add salt and let it cool. Then grind this to a smooth paste along with the soaked tamarind.
Heat the same kadai and add ½ spoon oil and mustard. When it splutters add the ground paste and allow it to cook well. You may add some red chilly powder if you want it more spicy. When bubbles spill out reduce flame and cook for 3 – 5 minutes. The chutney is ready to be served with Dosa / Idly / Upma / Pongal.