Red Onion Chutney

1. 1

   Add the chopped onions to a shallow pan. Keep mixing to prevent burning, until the onions get a dark golden brown hue. Add chili powder and a pinch of sugar and keep mixing well. Shut off the flame and allow cooling for next 1 to 2 minutes.

2. 2

   Transfer all the contents of the pan into a blender and add the tamarind pulp and curry leaves to it. Blend all the contents into a smooth paste. Try your level best not to add any water. Serve immediately with hot Dosas or Idlis.

* Per serving · 4 servings · Values may vary.

No additional tips available.