Onion and Tamarind Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 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

  • 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.
  • Extract tamarind juice by pressing the tamarind and pour into another container or bowl. Keep aside, discard the pulp and seeds of the tamarind.
  • Heat oil in a heavy bottom pan and when hot, lower heat to medium and add black gram lentil to it.
  • When the black gram lentil turns reddish, add the dry red chillies, asafoetida and saute once.
  • Immediately add the onions and saute until onions are almost transparent.
  • Add the tamarind juice to this and let it boil until the juice is almost boiled down to a thick consistency.
  • Cool this mixture and grind in food processor or blender until it is a smooth puree.
  • Add salt to this and mix well. Serve as required.