Onion chutney is a great accompaniment for the Ujjrotti. My mom makes this recipe in a unique way, using fried onions. After grinding the chutney, it is heated again with seasoning. The chutney loaded with onion tastes delicious. Whenever my mom makes this, chutney gets over faster than rotti :).. Note: I have used pomegranate seeds powder instead of tamarind, due to my diet restriction..
onion 2 sliced thin
split channa dhal 1/2 cup
pomegranate seeds powder 1 tsp
jaggery 1 tsp
red chilly 6-8
coconut 1/2 cup
salt to taste
oil 1 tsp
water as needed for grinding
oil 4 tsp
mustard 1 tsp
kadhipatha/curry leaves 10
Heat 1 tsp oil in a pan.
Add the sliced onions and fry till translucent and set aside. Let cool.
In a blender add rest of the ingredients for chutney and make a paste using lil water.
Add the onion and just pulse 2-3 times so that the onion doesn’t get fully crushed.
Heat 4 tsp oil in the pan, add mustard seeds let splutter.
Add the kadhipatha, let cook for few seconds.
Pour the ground chutney in the seasoning, fry it for 2-3 mins and turn off the heat.