Onion Tamarind Chutney

12 Aug

Ullipaya Pachadi.

Onion chutney is one of the numerous chutneys made fresh as an accompaniment to dosa, idly, bonda etc… Couple of dals and spices are fried along with red chillies. Onion is cooked along with tamarind and ground into fine paste along with fried dals. The onion chutney is finally tempered with spices.
Makes: around 1/2 Cup Onion Tamarind Chutney


Red Onion 1 large
Tamarind 1 inch sized ball
Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/8 tsp
Broken Red Chiles 5 – 7
Asafoetida a pinch
Oil 2 tsps
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Broken Red Chiles 3
Oil 1 tsp

Method of preparation:

Heat oil in a pan, add chana dal, urad dal, cumin seeds, mustard seeds, broken red chiles and asafoetida.
When chana dal changes color, add chopped onion, tamarind and salt.
Fry till onion turns translucent.
Cool the cooked onion to room temperature and grind into smooth paste using a spice blender.
Remove the onion chutney onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, remove from heat and add to above onion chutney bowl.
Mix well and serve onion tamarind chutney with idly, dosa etc…
Notes:Make sure to adjust the red chillies accordingly.

Suggestions: If spices remain whole in the chutney, grind the chutney again till done.
Variations: Uncooked Onion Chutney, Simple Onion Chutney.
Other Names:Ulli Chutney.

8 Responses to “Onion Tamarind Chutney”

  1. Kavitha August 12, 2009 at 10:34 am #

    hey looks excellent……bagundi….good job 😉

  2. upendra August 13, 2009 at 2:26 pm #

    look very lovely. urad dal generally used in south not in Gujarati food. I tested some of dishes with urad dal they are very testy like it.

    Any kitchen gadget available to chop all onion in same size as shown in picture.
    Wish u Happy Janmastmi!

  3. bhuvanesh August 17, 2009 at 6:47 am #

    good taste

  4. Raji September 8, 2009 at 12:05 pm #

    @upendra glad u liked urad dal recipes. for chopping onions, there are couple of gadgets available in market. but these onion chopping processors are no good when compared to a sharp chopping knife.

  5. upendra September 8, 2009 at 4:27 pm #

    Thanks for repying Rajiji. When we fry Medu Vada or any Bhajias like Fenu greek leaves mixed or Wheat Puris. After frying all these stuff too much oil still remain inside,even after placing on paper towels. Would you advise. Kitchen is also like r&d platform.

    • Raji September 9, 2009 at 10:09 am #

      i know few tips. hope they help.
      add few pinches of rock salt to hot oil (ie. before deep frying)
      mix the recipe right. too much water in medu vada or bhajis or puris absorb more oil when deep fried.
      strain the deep fried stuff for couple of seconds before removing into a bowl.

  6. jaya January 20, 2010 at 5:23 am #

    hey! it looks good

  7. surekha March 31, 2010 at 5:53 am #

    Talimpu.com iam visited ur website.ur dishes are fine.i want to know how to prepare tamarind chutney(only chinthapandu chutney).

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