Raw Onion Chutney

28 Jan

Ulli Pachadi.

This onion chutney is a simple hot and sour chutney made with raw onion. Onion is finely chopped and ground into coarse paste along with green chile and tamarind pulp. This chutney is particularly accompanied with pongal / pongali or with deep fried snacks like bonda, vada or with fritters of any sort.
Makes: around 3/4 cup of Raw Onion Chutney.


Onion 1 Medium
Green Chile 1
Tamarind 2 inch sized Ball
Salt to taste

Method of preparation:

Peel, remove ends and finely chop the onion.
Remove stem, wash and chop the green chile.
Soak tamarind in few tablespoons of warm water for sometime.
Alternatively, microwave the tamarind with few tablespoons of water to turn it soft.
Extract all the thick tamarind juice and discard any fibers.

In a spice blender, thoroughly blend the green chiles, tamarind extract and salt.
Finally add the onion and give it a quick grind making sure to leave the onion little coarse.
Take the raw onion chutney onto a bowl and serve with any deep fried snacks or with hot pongal.
Notes: Make sure not make the onion into a paste.

Suggestions: If the onion turns into a paste after grinding, add finely chopped onion to the chutney for coarse texture.
Variations: You can also add cilantro if you wish.
Other Names: Raw Onion Chutney, Ulli Pachadi.

2 Responses to “Raw Onion Chutney”

  1. sulochana rao February 9, 2010 at 2:43 am #

    hi, to the raw onion chutney you may add either grated or crushed raw raddish tastes good.


  1. Kattu Pongali » Talimpu - January 28, 2010

    […] by the rice. Alternatively, pressure cook the mixture once the rice is added. Serve pongal with raw onion chutney or with any chutney of your choice. Notes: Make sure moong dal is cooked […]

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