If you want to create chuttini but don’t have any coconut on hand, this onion chuttini recipe is a fantastic substitute. In just 20 minutes, you can whip up a batch of delicious onion chuttini to go with your favorite South Indian snack, like Rava Idli, Masala Dosa, or Uttapam.
Stay tuned for not just an onion chuttini recipe, but also a Mango chuttini recipe as a special treat!
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Why This Chuttini Recipe Works
Before we get started, I should mention that onion chuttini is a dish that is often seen in South Indian cuisine. As onions are also known as Venga ya in Tamil, this dish is also referred to as Venga ya chuttini.
This chuttini is delicious; the flavors are deep and nuanced. The tamarind gives the dish a subtle sour note, while the red chilies give it a smoky aroma and heat. Slightly aromatic from the garlic, sweet from the nicely fried onions, and earthy from the lentils, this chuttini is a delight.
Tiffin snacks like Rava idli, masala dosa, or uttapam pair wonderfully with this meal because of their robust taste profile. On this particular occasion, I paired Poha Dosa with onion chuttini.
The chuttini will take on a range of hues based on the variety of red chilies that are used. Kashmiri red chilies are mild in heat and have gorgeous colors, so I always include them. Byadagi red chilies, another Indian kind, are also an option for those looking for a milder spice.
Which Mixie Do You Use?
The blue leaf variant of the Preethi mixer grinder is what I have been using. It’s perfect for creating idli, dosa, and medu vada batter, as well as grinding chuttinis.
What Can I Use Onion Chuttini For?
To dip Rava idli, masala dosa, or uttapam, onion chuttini is a great option.
Can I Add Peanuts In The Onion Chuttini?
Sure thing. Use unsalted roasted peanuts or roast your own batch. Add the garlic and cook for another minute, or until it becomes fragrant. To finish, blitz everything in a blender.
Frying lentils and red chilies:
- Warm oil in a skillet. Reduce the heat and stir in the chana dal and urad dal.
- Stir continuously until the lentils become golden brown. Take precautions not to burn them.
- Then, add the red chilies from Kashmir. Fry for a few seconds until the chili peppers change color and become fragrant.
- Fry on low heat to avoid burning the chiles. Kashmiri red chilies add color to the chuttini without imparting heat.
- Then stir in the chopped onions and garlic.
- Begin sautéing the onions on low to medium heat. While sautéing the onions, keep stirring them.
- Cook until the onions develop a light golden color. Turn off the heat and let the onions warm up or cool at room temperature.
- Fill a small blender or mixer-grinder halfway with the onion mixture. Season with tamarind and salt to taste.
- Blend in the water to get a smooth paste. Place aside.
Making Onion chuttini:
- Reduce the heat to low or moderate and stir in the ground onion chuttini.
- Combine the chuttini and the tempered ingredients well.
- Pour in some water. By adding less or more water, you may make this chuttini somewhat thick or medium in consistency.
- Mix well before turning off the heat.
- Serve with dosa, idli, or uttapam, and onion chuttini.
What Goes Well With Chuttini?
Truly, chuttini is a perfect match for a wide variety of savory dishes. Chuttini, created from scratch, is a great complement to anything salty or spicy.
- Cheese and Crackers
- Zippys Garlic Miso Chicken
- Grilled cheese sandwiches
- Chat Pate Pakora
- Savory scones
- Teriyaki Pork Tenderloin
- Cured meats!
- Roast beef sandwiches
- Fried Potatoes and Onions
- Indian food
How To Make Mango chuttini?
Mango chuttini Ingredients:
- 2 cups sugar
- 1 cup distilled white vinegar
- 4 to 5 large, ripe mangoes (about 3 1/2 pounds), peeled and cut in 3/4-inch pieces (about 6 cups)
- 1 medium onion, chopped (about 1 cup)
- 1/2 cup golden raisins
- 1/4 cup crystallized ginger, finely chopped
- 1 clove of garlic, minced
- 1 teaspoon whole mustard seeds
- 1/4 teaspoon red pepper flakes
Mango chuttini Instructions:
Things To Do With Mango Chuttini
- Pair with your favorite cut of meat. We like to eat ours with roast chicken. Chuttini, when diluted with water, makes a delicious coating for poultry.
- Pair with creamy cheese like brie or mild cheddar.
- Use as a sandwich spread. Put some on a grilled cheese or chicken salad sandwich and see what I mean.
Mango Chuttini Swaps and Substitutions
Variations of this recipe have been submitted by readers throughout the years.
- Alternatively, 2 tablespoons of finely chopped fresh ginger can be used in place of the crystallized ginger if you can’t locate any.
- Whole mustard seeds can be replaced with the same amount of grainy mustard.
- If you’re looking to switch things up, try replacing the white vinegar in your pantry with some apple cider vinegar.
- For a peach chuttini, you can substitute ripe peaches for mangoes.
- To increase the heat, add additional red pepper flakes or stir in some chopped hot chile pepper.
How To Store Chuttini?
Chuttini can be kept refrigerated for up to 2 days if covered properly. If you’re planning on serving a crowd, onion chuttini is not something you want to cook in bulk in advance. Make as much as you need.
- Onions: Different varieties of onions, including as red, white, yellow, shallots, and pearl onions, can be used to create this chuttini. However, spring onions (scallions) cannot be substituted in this dish.
- Consistency: You may adjust the chuttini’s consistency to your liking. Thicker chuttini may be made by using less water, whereas thinner chuttini can be made by using more. Caution should be exercised while adding water to the chuttini so that it doesn’t become too watery and lose its distinctive texture and flavor.
- Spiciness: If you like your chuttini less fiery, use fewer red chilies or chilies with a milder to medium heat level. If hot and pungent chiles are utilized, the chuttini will take on a similar flavor profile. The chuttini’s beautiful orange hue comes from the use of Kashmiri red chilies, which are not hot but are called for in the recipe.
- Sourness: Tamarind is responsible for the sour flavor of the chuttini. To substitute for tamarind when you don’t have any on hand, use lemon juice. Of course, the flavor won’t be exactly the same.
- Scaling: This onion chuttini dish is perfect for making in bulk and bringing to potlucks or small gatherings.
Chuttini Nutrition Facts
Amount Per Serving
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- Amount Per Serving
- Calories 21
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.2g1%
- Sodium 71mg3%
- Potassium 57mg2%
- Total Carbohydrate 1.7g1%
- Dietary Fiber 0.5g2%
- Sugars 0.4g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.