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onion chutney for dosa

Savory caramelized onion chutney | Vengaya Vadaga Chutney

This easy to make Onion chutney is the crème de la crème among all the chutneys. Caramelized onions along with just a few ingredients gives this sweet and spicy onion jam. It goes well with Aapams, dosas and much more. Top it up on burgers for a nice little twist.
Course Side Dish
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Niveditha


  • 5 Medium sized Red onions (approx. 600g)
  • 5 Dried Red chillies
  • 7 g Tamarind (approx. the size of a grape)
  • 12 g Vengaya Thalippu Vadagam (the size of quarter lemon)
  • Salt To taste
  • 6 tbsp Sesame oil
  • 80 ml Sun flower oil (or any other flavourless oil)


Part 1

  • Peel, wash and dice the red onions into cubes.
  • Heat the sesame oil in a skillet or kadai. Add the onions and sauté it in low flame.
  • Sauté until some of the onion cubes begin to brown on the edges. Add the Vengaya Vadagam to this and give it a good mix
  • Continue to sauté until all the onion cubes are browned. Add the tamarind, chillies and salt. Remove from heat and let it cool.
  • Transfer the sautéed onions to a food processor and grind it until smooth. 

Part 2

  • Heat the sunflower oil in a pan. Add the ground onion mixture to it. Mix it vigorously until the oil is completely mixed in.
  • Reduce the heat to the lowest. Cover the pan it with a lid.
  • Remove the lid and give a mix every 5 minutes to avoid scorching. It will start to change color.
  • Let it caramelize until it's deep dark brown in colour and the oil starts leaving on the sides. 
  • Serve it right away with Aapams or dosas. Or, store it in an air tight jar in a refrigerator.


The chutney will continue to darken in color once as it cools down.
Storing the chutney for a few hours let's the oil rise up. You can discard the oil before serving.
You can find Vengaya Vadagam in major department stores throughout Tamil Nadu.