Onion Tamarind Chutney


  • 1 large onion, finely chopped
  • 1/2 cup tamarind pulp
  • 2-3 dried red chilies (adjust to your spice preference)
  • 2 cloves of garlic
  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon urad dal (split black gram)
  • 1/2 teaspoon chana dal (split chickpeas)
  • A pinch of asafoetida (hing)
  • Salt to taste
  • Water


  1. Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter.
  2. Add the urad dal, chana dal, and a pinch of asafoetida. Sauté until the dals turn golden brown.
  3. Add the dried red chilies to the pan and sauté for a minute or two until they become aromatic.
  4. Add the finely chopped onions and garlic to the pan. Sauté until the onions turn translucent and slightly browned.
  5. Now, add the tamarind pulp to the pan and mix it with the sautéed ingredients. Cook for a couple of minutes.
  6. Remove the pan from heat and let the mixture cool down to room temperature.
  7. Once the mixture is cool, transfer it to a blender or food processor.
  8. Add salt to taste and a little water to help with blending, then blend until you get a smooth chutney consistency. Add more water if needed to achieve the desired thickness.
  9. Taste the chutney and adjust the salt and spiciness by adding more if required.
  10. Transfer the chutney to a serving bowl.

Your Onion Tamarind Chutney is ready to be served as a delicious accompaniment with dosa, idli, vada, or any other South Indian dish. Enjoy!