Onion Chutney

Onion Chutney

This is a versatile sweet and sour paste that goes well not only with all indian dishes but also with toast, cheese and crackers.

Ingredients: 4-6 servings

1 large
Cilantro (1 cm length)
2 tablespoons
Vegetable oil
1 tablespoon
1/2 tablespoon
☆Cumin powder
1/2 teaspoon
☆Salt and pepper
1/4 teaspoon each
2 to 3 tablespoons


1. Prepare the onion, the coriander and the lemon. I forgot the lemon in the photo.
2. Chop onion roughly, and coriander into 1 cm length. Squeeze the lemon.
3. Heat vegetable oil in a frying pan.
4. Stir-fry the onion for 5 to 8 minutes over medium heat until brown.
5. Mix coriander with the ☆ ingredients. If you like a spicy one, add 1/2 teaspoon of cayenne paper too.
6. Simmer it slowly over low heat after adding the lemon juice and sugar. The liquid evaporates quickly over high heat and makes it difficult for the sauce to thicken.
7. Once the onion is translucent and most of the liquid has evaporated, it's done. Mixing in 1 scant teaspoon of black sesame is also delicious.
8. It goes well with curry, samosa, naan and paratha breads, and also with baked breads, cheese, crackers...This is a highly versatile chutney.

Story Behind this Recipe

This requested recipe of thick sauce is usually served with variety of dishes such as Indian curry, naan and paratha breads, samosa, and rice.
I made this for some guests to serve it with cheese and crackers.