South Indian Onion Chutney Recipe—Spicy Vengaya Chutney for Idli, Dosa & Rice

When you’ve had a long day, your fridge is empty of coconut, and you just want something spicy, tangy, and satisfying—onion chutney is your hero.

This South Indian-style chutney, made mainly with onions, garlic, red chillies, and tamarind, is the perfect side dish that takes 10 minutes flat, uses pantry ingredients, and goes with almost every South Indian breakfast or dinner.

In Tamil homes, we call it Vengaya Chutney—and honestly, it tastes 10x better than it looks 😉

The Story Behind This Recipe

Ask any South Indian and they’ll tell you — onion chutney is one of the first chutneys we learn to make after moving out for college or work 😅
It’s beginner-friendly, forgiving, and doesn’t require fresh coconut or coriander — things we almost never have when we need them!

Plus, if you’re someone who likes bold flavours over the usual mild chutneys, this one’s made for you.

Ingredients (Basic but Powerful)

Here’s what you need all easily available:

2 medium onions (roughly chopped)

3–4 dry red chillies (adjust to your spice level)

2–3 garlic cloves

1 tbsp urad dal

Small piece of tamarind (or ½ tsp paste)

Salt to taste

1 tbsp oil (for sautéing)

For tempering (optional but delicious):

½ tsp mustard seeds

Few curry leaves

A pinch of asafoetida (hing)

1 tsp oil

How to Make South Indian Onion Chutney

Step 1: Roast the Base
In a pan, heat 1 tbsp oil.
Add urad dal and roast until golden. Add garlic, red chillies, and chopped onions.
Cook until the onions become soft and slightly brown—this brings out their natural sweetness.

Add tamarind in the last minute and switch off the flame.

Let everything cool down a bit.

Step 2: Blend It All
Transfer the roasted mix to a blender.
Add salt and grind it into a thick chutney. You can keep it smooth or a bit coarse, totally up to your texture preference.

Tip: Add just a splash of water if needed – but don’t make it runny!

Step 3: Tempering (Optional)
In a small tadka pan, heat oil.
Add mustard seeds, let them crackle.
Throw in curry leaves and a pinch of hing.
Pour this tempering over the chutney.

That aroma? Chef’s kiss 😘

 How to Serve Onion Chutney

Here’s how we love using it in Mr. Desi households:

 With hot idlis + a drop of ghee

 Alongside dosa, masala dosa, or even pesarattu

 Mix with plain rice + a spoon of sesame oil = pure bliss

 Spread it inside chapati rolls or dosa wraps

 Use as a spicy sandwich spread (yes, really!)

 Why This Chutney Works Every Time

 No coconut = longer shelf life

Bold, spicy flavor that hits the spot

 Comes together in 10 minutes

 Beginner-friendly

 Pairs with literally everything

Storage Tips

• Keep it in an airtight jar in the fridge

• Stays good for 2–3 days

• Always use a dry spoon

• You can even freeze it in small portions and thaw when needed

Final Thoughts

This South Indian Onion Chutney is proof that simple ingredients can create BIG flavours.
Whether you're a student, a busy parent, or just someone who loves spicy side dishes – this chutney belongs in your kitchen.

It’s fast. It’s fiery. It’s freakin’ delicious. 🔥

Give it a try and let us know how you liked it – tag us on Instagram @MrDesiFoods with your chutney creation!