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No Coconut Chutney | Easy Onion Chutney

The most flavourful no coconut chutney made with simple everyday ingredients — onions, green chillies, tamarind and a secret touch of raw garlic added just before grinding. Ready in 10 minutes and tastes absolutely incredible with idli and dosa. A recipe from the sweetest neighbour I met at my chithi's home — one taste and I never forgot it. 🤍
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Side Dish
Cuisine: SOUTH INDIAN
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 large onions sliced
  • A handful of small onions shallots
  • A few curry leaves
  • 3 green chillies
  • 2 small garlic pods added raw — do not fry
  • A small piece of tamarind
  • Salt to taste
  • Oil as needed
  • For tempering:
  • Mustard seeds
  • Curry leaves
  • 1 dried red chilli
  • Oil

Equipment

  • pan
  • 2 mixie

Method
 

  1. Heat oil in a pan. Add sliced large onions and small onions.
  2. Fry really well until deeply golden and caramelised — this step is very important for flavour.
  3. Add curry leaves and green chillies. Sauté everything really well.
  4. Add tamarind and salt. Fry well together.
  5. Switch off flame and let cool slightly.
  6. Add 2 raw garlic pods — do not fry the garlic.
  7. Grind everything to a smooth chutney.
  8. For tempering — heat oil, add mustard seeds, curry leaves and dried red chilli.
  9. Pour tempering over chutney and serve.

Notes

Fry onions really really well — this is the most important step!
Use both large and small onions for best flavour.
Add garlic raw just before grinding — don't fry it!
Cool before grinding for better colour and texture.
Don't skip the tempering — it makes a big difference!
Best eaten fresh — stays good in fridge for up to 2 days.