Onion chutney/Vengaya chutney
Also called red chutney, it goes well with most South Indian breakfast and dinner recipes
- 3 medium-sized big onions(red Indian onions)
- 3-4 nos Whole Kashmiri red chillies
- ½ small tomato
- salt as needed
- pinch of sugar(optional)
- 1 tbsp oil
- ⅛ tsp mustard seeds
- ¼ tsp split urad dal
- few curry leaves(optional)
Roughly chop the onion and tomatoes and break the chillies into half.
In a small mixer jar first grind the tomato, chillies and salt coarsely.
Next, add the onions and grind till it becomes a smooth mixture without any red chilly specks.
In a frying pan heat up the oil and temper with the mustard, urad dal and curry leaves(if using). Add the chutney to it and cook for a few minutes till the raw smell leaves.
Add a pinch of sugar and more salt if needed and switch off. Serve with Idli, dosa, or adai.