Authentic South Indian Onion Chutney (Ulli Chutney) Recipe

Whip up a vibrant South Indian Onion Chutney! This tangy, spicy, and slightly sweet Ulli Chutney is incredibly easy to make and perfect with dosa, idli, or vada.

Ah, the unmistakable aroma of a truly great South Indian chutney! Today, we’re diving into the vibrant world of Ulli Chutney, a humble yet incredibly flavorful condiment that brings a burst of tangy, spicy, and subtly sweet magic to any meal. This South Indian Onion Chutney isn’t just a side dish; it’s a staple, a beloved companion to everything from crispy dosas to fluffy idlis, embodying the heart and soul of South Indian breakfast tables.

Forget store-bought versions; making this chutney at home is surprisingly simple and yields a taste that’s unparalleled. With common pantry ingredients and a few quick steps, you’ll create a rich, aromatic chutney that will transport your taste buds straight to a bustling South Indian kitchen.

Why You Will Love This Recipe

  • Quick & Easy Preparation: With straightforward steps, you can whip up this delicious chutney in under 20 minutes!
  • Bursting with Authentic Flavors: A perfect balance of tang from tamarind, sweetness from jaggery, and a kick from red chillies, all rounded out by the earthiness of onions and aromatic tempering.
  • Versatile Companion: Elevates everything from dosas, idlis, and vadas to plain rice or even a simple sandwich.
  • Wholesome & Homemade: Made with fresh ingredients, you control the quality and flavors, ensuring a healthy and delicious addition to your meal.

Ingredients

  • 1 teaspoon cumin seeds
  • 2 teaspoons oil (for sauting)
  • 2 tablespoons black urad dal (split)
  • 1 teaspoon salt (or to taste)
  • 3 dry red chillies (adjust to your spice preference)
  • 1/2 teaspoon oil (for sauting onions)
  • 1 tablespoon tamarind paste (or a small lime-sized ball of tamarind, soaked and pulp extracted)
  • 1/2 teaspoon jaggery (grated or powdered)
  • 2 medium onions, finely chopped
  • Water, as needed for grinding

For Tempering:

  • 1/2 teaspoon oil
  • 1/2 teaspoon mustard seeds (Rai)
  • 1 sprig fresh curry leaves

Step-by-Step Instructions

  1. Heat 1 teaspoon of oil in a pan over medium heat. Add the cumin seeds and dry red chillies and let them cook for about 10 seconds until fragrant.
  2. Now, add the black urad dal to the pan. Saut continuously until the dal turns golden brown. Turn off the gas and immediately transfer the contents to a bowl to prevent overcooking.
  3. In the same pan, add another 1/2 teaspoon of oil. Add the chopped onions and saut them for 4 to 5 minutes until they turn translucent and soft. Turn off the gas and let the sauted onions cool down completely.
  4. Once cooled, transfer the roasted urad dal, cumin seeds, and dry red chillies to a mixer grinder. Grind them into a coarse powder.
  5. Now, add the cooled, cooked onions, tamarind paste, jaggery, and salt to the mixer grinder. Add a little water (start with 1/4 cup) and grind everything into a smooth or slightly coarse paste, depending on your preferred consistency. Add more water, a tablespoon at a time, if needed.
  6. For the tempering, heat 1/2 teaspoon of oil in a small pan. Add the mustard seeds and let them splutter. Then, add the curry leaves and let them sizzle for 10 seconds.
  7. Pour the hot tempering over the ground onion chutney and mix well.
  8. Your homemade South Indian Onion Chutney is ready to serve!

Serving Suggestions

This versatile Ulli Chutney is a match made in heaven for countless South Indian delicacies. Serve it generously with:

  • Crispy Masala Dosa or Ghee Dosa
  • Soft and fluffy Idlis
  • Savory Vadas or Uttapams
  • Pongal or Upma
  • It even pairs wonderfully as a side with plain rice and a dollop of ghee!

Chefs Tips & Variations

  • Adjusting Spice: Feel free to increase or decrease the number of dry red chillies according to your heat preference. You can also use Kashmiri red chillies for color with less heat.
  • Sweetness & Tang: Taste and adjust the jaggery and tamarind paste to achieve your desired balance of sweet and tangy. A pinch more of either can transform the flavor profile.
  • Garlic & Ginger Boost: For an extra layer of flavor, you can add 1-2 cloves of garlic and a small piece of ginger while sauting the onions.
  • Consistency Control: Add water very gradually when grinding to achieve your preferred chutney consistency from a thick paste to a slightly runnier texture.
  • Storage: Store any leftover chutney in an airtight container in the refrigerator for up to 3-4 days.