How to make Onion Tamarind Chutney - Sweet ‘n sour innovative blend of onions.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Onions (प्याज़ ), Tamarind pulp (इमली का पल्प )

Cuisine : Indian

Course : Pickles, Jams and Chutneys

Onion Tamarind Chutney Recipe Card

Onion Tamarind Chutney
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Onion Tamarind Chutney checkout Venkaya Thovaiyal, Instant Onion Pickle. You can also find more Pickles, Jams and Chutneys recipes like Turai Chutney, Coriander Thokku, Tamarind Chutney, Quick Chilli Pickle.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Onion Tamarind Chutney Recipe

  • Onions diced 4 medium

  • Tamarind pulp 1 cup

  • Jaggery (gur) grated 3 tablespoons

  • Oil 1 tablespoon

  • Salt to taste

  • Black salt (kala namak) 1/2 teaspoon

  • Fennel seed (saunf) powder 1 teaspoon

  • Cumin seeds roasted and crushed 2 teaspoons

  • Red chilli powder (deghi mirch) 2 teaspoons

  • Asafoetida a pinch

  • Green chillies chopped 2

Method

Step 1

Take tamarind pulp and grated jaggery in a pan and cook.

Step 2

Heat oil in another pan. Add onions and sauté, pressing lightly with the stirring spoon so that the layers separate. Add salt, black salt, fennel powder, crushed roasted cumin seeds and red chilli powder to the tamarind pulp and mix.

Step 3

Add asafoetida and green chillies to the onions and continue to sauté till the onions redden slightly at the edges.

Step 4

Cook the tamarind mixture till it thickens. Add the sautéed onions and mix.

Step 5

Remove chutney from heat and set aside to cool. It’s ready to be served. This does not have a long shelf life.