Onion chutney/ chammandhi is known for its spice, taste and flavor. We can call it as a best friend for diabetic patients to have as accompaniment with idly and dosa. The main advantage of this chutney is that it can be preserved for 2 to 3days and can be carried during travel. We get this chutney normally in all South Indian Restaurants but the preparation is different. They never roast the onion so the raw taste of onion is not liked by many of the people. Try this version and I am sure you would be happy to make it always in your kitchen.
[ingredients title=”Ingredients”]
- Onion – 2 nos (cut into 4pieces)
- Dry Red Chilies – 8nos
- Chili powder – ½ tsp
- Coconut oil – 1 tbsp
- Salt as per taste.
[/ingredients]
Method:
- Heat oil in a kadai. Add the chopped onion, dry red chilies, chili powder and adequate salt.
- Nicely sauté in low flame till the onion turns transparent. Switch off the flame.
- When the onion is cool, grind it to a fine paste in mixer.
Onion Chutney/ Chammandhi is a best combination with Godhamba dosa/ Wheat flour Dosa, Medu vada, Appam.
