Raw onion and dry chillies chutney

Today I make a quick and simple raw onion and dry chillies chutney recipe . It is a really quick chutney which can be used with a variety of Indian breads and can also be had as a snack. It is great with some Indian breads, sandwiches or even as a side dish.

Raw onions are one of the richest sources of sulphur, a natural fungicide and antioxidant that helps to maintain the healthy functioning of the immune system. It is also an essential part of any “superfood” recipe that I make. The other superfood is a little known chilli called raw chilies, which are high in vitamins A, C and E, and also provide some B vitamins. Chilies are a good source of dietary fibre, which helps to regulate bowel movements and also reduce the risk of colon cancer.

Most chutneys are made of raw onions and raw green chillies or raw ginger. This is a basic chutney that uses both the above. It can be eaten hot or cold.

This is my favorite chutney from childhood, and I always refer to it as pyaz ki chutney when I eat it with masala dosa (onion chutney). Chutney is spread in the center of the masala dosa before it is filled with potato masala. This onion chutney is very hot. I usually adjust it to my preferences; for example, instead of dried chilies, I occasionally use chilli powder. This chutney is simple to prepare since it does not need any roasting or cooking. A spicy and delicious reddish-colored chutney is also used for mysore dosa. When I visit Bangalore, I usually have masala dosa and vada, which are my favorite breakfast items.


  • a medium onion – 1 a medium onion – 1 a medium onion – 1 a medium onion –
  • 4 dry chillies
  • 1/2 teaspoon tamarind paste (concentrated)
  • a pinch of salt (to taste)
  • 1 or 2 garlic cloves (optional)


  • Roughly chop the onion into pieces.
  • In a mixer, combine all of the ingredients and blend until smooth.
  • You may adjust the amount of water as needed.
  • It should be served with masala dosa in a bowl.
  • This chutney goes well with bajji (banana fritters or chilli fritters prepared with gram flour batter).


  • I sometimes add tomato (1) to the chutney instead of tamarind, which has a distinct flavor.
  • Depending on how spicy you want it, add more chilies.
  • You may use whatever dried chilies you have on hand, whether they are round or long.
  • You may use a little amount of tamarind without the seeds if you want.


Every year, Mother Nature provides us with a season of chillies, onions and other vegetables, which are used to make chutneys and pickles. In this article, we will talk about how to make onion chutney using dry chillies.. Read more about tomato and onion chutney indian and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.