Welcome to your new favourite quick side dish! If you are ever short on time or missing fresh vegetables in your fridge, this simple and delicious Onion Chutney Recipe (also known as Kanda Chutney in Maharashtra) is here to save your day. Perfect for beginners, this quick onion chutney recipe takes barely 10 minutes to make and uses very basic pantry staples.
Whether you are pairing it with hot rotis, rustic bhakri, or plain dal rice, this spicy onion chutney adds a wonderful burst of homemade flavour to your meal. In this easy step-by-step guide, you will learn how to make an authentic Maharashtrian-style onion chutney that perfectly balances the natural sweetness of the onions with a spicy kick from the traditional masala. Read on for the full ingredients list and instructions to make the best onion chutney recipe at home today!
Also Read – Chatpatit Farasbee Recipe: Spicy Garlic Green Beans
Ingredients:
- Cooking Oil: 3 to 4 tablespoons
- Onions: 250 grams (medium-chopped)
- Turmeric Powder: 1/2 teaspoon
- Salt: To taste
- Kanda-Lasun Masala: 1 tablespoon (You can substitute with any everyday red chilli powder or spice mix)
- Roasted Peanuts: 2 tablespoons, coarsely crushed (Optional)
- Fresh Coriander: A small handful, finely chopped for garnish (Optional)
Step-by-step Instructions:
- Step 1: Heat the Oil – Place a flat pan (tawa) on the stove over medium heat. Add 3 to 4 tablespoons of cooking oil and let it warm up.
- Step 2: Sauté the Onions – Add your medium-chopped onions to the hot oil. Make sure the onions are neither too finely minced nor too thickly sliced for the perfect Onion Chutney Recipe texture.
- Step 3: Soften the Onions – Fry the onions until they become soft and translucent. Do not overcook or brown them completely to maintain a soft, sweet bite.
- Step 4: Add Turmeric – Add a little turmeric powder and mix it thoroughly into the soft onions.
- Step 5: Add the Masala & Salt – Stir in 1 tablespoon of Kanda-Lasun masala and salt to taste. If you don’t have Kanda-Lasun masala, any regular household red chilli powder works perfectly for this easy onion chutney recipe.
- Step 6: Add Peanuts – Stir in the coarsely crushed roasted peanut powder. This gives a lovely crunch and thickness to the dish, though you can easily skip it if you prefer.
- Step 7: Cover and Cook – Lower the flame to the absolute minimum setting. Cover the pan with a lid and let the chutney cook gently in its own steam for 2 minutes.
- Step 8: Garnish and Serve – Remove the lid, sprinkle freshly chopped coriander leaves over the top, and mix everything well. Your fast and delicious onion chutney is ready to eat!
Also Read – Mixed Sprouts Bhaaji Recipe | Mix Kadadhanyachi Bhaaji
Cooking Tips:
- Do not overcook the onions: The charm of a good onion chutney lies in the slightly sweet and soft texture of the onions. Avoid frying them until they turn crispy or dark brown.
- Adjust the spice: If you prefer a milder taste, reduce the amount of Kanda-Lasun masala.
- Use a traditional tawa: Cooking this chutney on a flat iron tawa enhances the rustic, street-style flavour significantly.
Variations:
- Vegan Version: Good news! This simple recipe uses no dairy or animal products and is already naturally 100% vegan.
- Kids-Friendly Version: Skip the spicy Kanda-Lasun masala entirely. Instead, use a pinch of mild Kashmiri red chilli powder to give the dish a lovely red colour without the heat.
- Curry Version (Kandyachi Amti): To turn this dry chutney into a gravy dish, start by heating oil, adding cumin seeds, and frying 1 tablespoon of gram flour (besan). Then, add your onions, fry them, and mix in your masala, salt, and water. Boil it for a quick, comforting onion curry.
Serving Suggestions:
- Pair it up with hot Jowar, Bajra, or Tandalachi (rice) Bhakri for a highly authentic and comforting Maharashtrian meal.
- Serve it alongside simple, plain dal and steaming hot rice to add an instant flavour boost to a simple dinner.
- Use it as a spicy stuffing inside a paratha, or spread it inside sandwiches and wraps for a quick lunch box idea.
Also Read – Quick & Easy Maharashtrian Matki Curry Recipe (Sprouts)
FAQs:
Q1: Can I store this onion chutney in the fridge?
Ans: Yes! You can store this cooked onion chutney in an airtight container in the refrigerator for up to 2-3 days. Reheat it slightly on a pan before serving for the best taste.
Q2: What is Kanda-Lasun Masala?
Ans: It is a traditional Maharashtrian spice blend made of roasted onions, garlic, coconut, and dry spices. If you can’t find it in your local store, every day red chilli powder mixed with a small pinch of garam masala works as a great substitute in this onion chutney recipe.
Q3: Do I really need to add crushed peanuts?
Ans: Not at all. Coarsely crushed peanuts add a wonderful nutty crunch and help bind the chutney, but the recipe tastes absolutely delicious even without them.
Q4: Can I make this chutney without a flat tawa?
Ans: Absolutely! While a traditional tawa gives it an authentic touch, you can easily use any regular frying pan, skillet, or kadhai available in your kitchen.
Quick & Easy Onion Chutney Recipe | 10-Min Kanda Chutney
Ingredients
- Cooking Oil: 3 to 4 tablespoons
- Onions: 250 grams medium-chopped
- Turmeric Powder: 1/2 teaspoon
- Salt: To taste
- Kanda-Lasun Masala: 1 tablespoon You can substitute with any everyday red chilli powder or spice mix
- Roasted Peanuts: 2 tablespoons coarsely crushed (Optional)
- Fresh Coriander: A small handful finely chopped for garnish (Optional)
Instructions
- Step 1: Heat the Oil – Place a flat pan (tawa) on the stove over medium heat. Add 3 to 4 tablespoons of cooking oil and let it warm up.
- Step 2: Sauté the Onions – Add your medium-chopped onions to the hot oil. Make sure the onions are neither too finely minced nor too thickly sliced for the perfect Onion Chutney Recipe texture.
- Step 3: Soften the Onions – Fry the onions until they become soft and translucent. Do not overcook or brown them completely to maintain a soft, sweet bite.
- Step 4: Add Turmeric – Add a little turmeric powder and mix it thoroughly into the soft onions.
- Step 5: Add the Masala & Salt – Stir in 1 tablespoon of Kanda-Lasun masala and salt to taste. If you don't have Kanda-Lasun masala, any regular household red chilli powder works perfectly for this easy onion chutney recipe.
- Step 6: Add Peanuts – Stir in the coarsely crushed roasted peanut powder. This gives a lovely crunch and thickness to the dish, though you can easily skip it if you prefer.
- Step 7: Cover and Cook – Lower the flame to the absolute minimum setting. Cover the pan with a lid and let the chutney cook gently in its own steam for 2 minutes.
- Step 8: Garnish and Serve – Remove the lid, sprinkle freshly chopped coriander leaves over the top, and mix everything well. Your fast and delicious onion chutney is ready to eat!
