Kodava-style Spicy Onion Chutney

Ingredients

In Kodava cuisine, the Onion Chutney is adapted to include the distinct flavors of the region. The original Indian Onion Chutney is typically milder in spice and uses a variety of spices like cumin and coriander. However, in the Kodava-style Spicy Onion Chutney, the heat is amplified by using fiery red chilies, giving it a bold and intense flavor profile that is characteristic of Kodava cuisine. We alse have the original recipe for Onion Chutney, so you can check it out.

• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 6-8 dried red chilies 6-8 dried red chilies
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram) 1 teaspoon urad dal (split black gram)
• 1 teaspoon vegetable oil 1 teaspoon vegetable oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 2g, 0.2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add mustard seeds and urad dal. Sauté until the mustard seeds start to splutter.
2. 2.
   Add the dried red chilies and sauté for a minute until they become fragrant.
3. 3.
   Add the sliced onions and cook until they turn golden brown and caramelized.
4. 4.
   Remove from heat and let it cool.
5. 5.
   In a blender, add the caramelized onions, tamarind paste, and salt. Blend until smooth.
6. 6.
   Transfer the chutney to a serving bowl and garnish with a drizzle of oil.
7. 7.
   Serve the Kodava-style Spicy Onion Chutney as a condiment or dip with your favorite Kodava dishes.

Treat your ingredients with care...

• Onions — Slowly caramelizing the onions brings out their natural sweetness and enhances the flavor of the chutney.
• Dried red chilies — Adjust the quantity of chilies according to your spice preference. You can also use a combination of mild and spicy chilies for a balanced heat.

Tips & Tricks

• For an extra smoky flavor, you can roast the onions on an open flame before caramelizing them.
• Adjust the spiciness by adding or reducing the number of dried red chilies.
• Store the chutney in an airtight container in the refrigerator for up to a week.

Serving advice

Serve the Kodava-style Spicy Onion Chutney as a side dish or condiment with traditional Kodava dishes like Pandi Curry (Pork Curry) or Koli Curry (Chicken Curry). It also pairs well with dosas, idlis, or as a spread on sandwiches and wraps.

Presentation advice

Garnish the chutney with a sprinkle of freshly chopped coriander leaves or a drizzle of coconut oil to enhance its visual appeal. Serve it in a small bowl alongside the main dish to add a pop of color to the plate.