Onion Chutney
Onion chutney is a sweet-and-sour South Indian side that sits alongside dosa and other breakfast snacks, and it is one of the components in a masala dosa. Roasting the channa dhal in oil gives it a nutty backbone, while red onions cooked until golden supply the sweetness. Tamarind adds the sour note and dried red chiles bring the heat. A blender does the rest, so it comes together quickly.
Instructions
Heat the oil in a shallow pan over the heat of your choice. Add the channa dhal and stir until it is roasted and lightly colored.
Add the chopped onions and stir fry them until they turn transparent and their edges are golden brown. Turn off the heat and let the mixture cool for a few minutes.
Put the cooled onion mixture in a blender with the coconut, dried red chiles, tamarind paste and salt. Blend to a smooth paste, adding a few teaspoons of water only if the blades need help catching.
Taste, adjust the salt if needed, and serve with dosa or other South Indian snacks and breakfast dishes.
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