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Onion and Tamarind Chutney Recipe

Onion and Tamarind Chutney is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 15 July, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 2
Rated 3 based on 100 votes


  • 2 - onion, medium (cut fine)
  • Lime sized - tamarind, soaked in enough water to cover it fully
  • 5 - dry Red Chillies (or according to taste)
  • 2.5 tsp - split or whole black gram lentil (urad dal)
  • 1/4 tsp - Asafoetida (hing)
  • 2 tsp - oil
  • Salt - to taste
  • How to Make Onion and Tamarind Chutney:

    1. Place the tamarind along with the water in a microwave safe bowl. Heat on high for about 10 to 15 seconds until the water is warm.
    2. Extract tamarind juice by pressing the tamarind and pour into another container or bowl. Keep aside, discard the pulp and seeds of the tamarind.
    3. Heat oil in a heavy bottom pan and when hot, lower heat to medium and add black gram lentil to it.
    4. When the black gram lentil turns reddish, add the dry red chillies, asafoetida and saute once.
    5. Immediately add the onions and saute until onions are almost transparent.
    6. Add the tamarind juice to this and let it boil until the juice is almost boiled down to a thick consistency.
    7. Cool this mixture and grind in food processor or blender until it is a smooth puree.
    8. Add salt to this and mix well. Serve as required.


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