Onion Garlic Chutney

Garlic Onion Chutney

by Savitha,

Onion Garlic chutney is a very simple and common chettinad style chutney. The spicy red chilies and garlic go well with dosa or idli.  The only concern about this chutney is, it is a little time consuming. As peeling garlic pods could easily take 15 mins minimum.

Prep Time 15 mins
Cook Time 15 mins

Key Ingredients

Finely chopped onions 2 nos.
Garlic pods 15  nos.
Red chilies 4 nos.
Chopped tomato 1 no.
Bengal gram 1 tsp
Curry leaves a few

For tempering

Oil 1 tbsp
Mustard seeds 1/2 tsp
Hing 1/2 tsp
Curry leaves a few


  1. Heat 1 tsp oil in a pan, add the bengal gram and red chilies. Saute, till the dal turns deep brown.
  2. Add the garlic pods, saute it for a few seconds. Then, add the chopped onions and some curry leaves.
  3. Add salt, saute it till the onions get half cooked.
  4. Now, add the chopped tomatoes, saute for another minute.
  5. Transfer it to a blender jar and wait till it comes to room temperature. Grind it to a smooth paste.
  6. In a pan, heat the remaining oil, add mustard seeds, hing and curry leaves. Add the ground paste.
  7. Saute till the chutney becomes tick and the raw smell of the onion goes off.
  8. Switch off the flame, if required add some water to dilute it to your preferred consistency.

Serve with hot idlies or dosas.

  • You can even skip the tempering part, if it is okay for you with a little raw taste. The without-tempering chutney will be very different and few prefer this way.
  • You can add a little tamarind before grinding the sauteed stuff. That would add an extra pep.
  • Add a few chopped garlic pods along with tempering, if you have all that time!

Leave a Reply