How long does onion chutney last?

3–4 days refrigerated in an airtight jar.

Can I use red or white onions?

Both work; red onions give a sweeter chutney, white ones a sharper one.

What do I eat it with?

Dosa, idli, uttapam, or as a sandwich spread.

Onion (Pyaaz) Chutney

Name: Onion (Pyaaz) Chutney
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 3 medium Onions; 4 pieces Dry red chillies; 1 tsp Tamarind; 3 cloves Garlic; 0.75 tsp Salt; 0.5 tsp Mustard seeds; 2 tbsp Anveshan Wood-Pressed Groundnut Oil

A sweet-savoury onion chutney with red chilli and tamarind, sautéed and tempered in Anveshan Wood-Pressed Groundnut Oil.

Time breakdown

Prep Time10 min

Cook Time12 min

Total Time22 min

Ingredients

Onions
Dry red chillies
Tamarind
Garlic
Salt
Mustard seeds
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Onion (Pyaaz) Chutney

1
Heat 1.5 tbsp Anveshan Groundnut Oil and sauté the sliced onions, garlic and dry red chillies until deep golden and soft.
2
Add the tamarind and salt, cook a minute more, then cool.
3
Grind to a coarse chutney.

Tips for the Best Onion (Pyaaz) Chutney

✓Cook the onions slowly in Anveshan Groundnut Oil until deep golden — that caramelisation is the whole flavour.
✓A little tamarind keeps it from being flat; a pinch of jaggery rounds it off.