Onion Chutney

This onion chutney is very popular in North Karnataka and also in Raayala Seema region. Rural in origin and a favorite of hard working people and farmers in our areas, 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 big red onion - cut into big chunks1 tablespoon of dried coconut powderSmall piece of jaggery - powdered (sugar won’t work in this recipe)5 dried red chilliesSmall piece of tamarind soaked in very little water (one tablespoon is plenty)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 for this chutney red onions are the best.

Sauté chunks of red onion and red chillies in half teaspoon of oil in an iron skillet, until they are red and brown. Allow to cool to room temperature. Place the sautéed and cooled onion, red chillies, coconut powder, tamarind, jaggery powder and salt in the bowl of a food processor and pulse until just diced or until well chopped. Stone mortar and pestle really comes to a great use for this kind of recipe.

Courtecy - Indira garu (mahanandi)