Dahi Onion Chutney Recipe
Creamy, tangy, crunchy and bursting with flavours. Pair it with parathas, pakoras, kebabs, biryani or even your everyday lunch.
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Ingredients
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Chutney Base
Crunchy Tempering & Garnish
Method
Chutney Base
- 1
Prep the yogurt
If using store-bought yogurt, whisk it in a bowl until smooth and slightly frothy. For a thicker consistency, strain yogurt through a fine-mesh sieve or muslin for 10–15 minutes to remove excess whey. Measure 1 cup of the prepared yogurt into a mixing bowl.
- 2
- 3
Season the base
Add lemon juice (1 tbs), salt (3/4 tsp) and sugar or honey (1/4 tsp, optional) to the yogurt mixture. Stir thoroughly until smooth and taste; adjust salt, lemon or sugar to balance tanginess and creaminess. Chill the base in the refrigerator while you prepare the tempering (5–10 minutes).
Crunchy Tempering & Garnish
- 4
Heat oil and cook tempering
In a small skillet, heat 1 tablespoon oil or ghee over medium heat until shimmering. Add mustard seeds (1/2 tsp). When they begin to pop, add cumin seeds (1/2 tsp) and urad or chana dal (1 tsp) if using. Fry until the dal turns golden (about 30–45 seconds).
- 5
Add spices and aromatics
Add the broken dry red chili (1 pc) and curry leaves (6 pcs) if using. Fry for another 10–15 seconds until fragrant, then remove the skillet from heat and immediately add a pinch of asafoetida (hing) if using. Be careful not to burn the spices — they should sizzle briefly and become aromatic.
- 6
- 7
Add garnish and optional crunch
Stir in finely sliced raw onion for extra crunch (2 tbs). If using, fold in 2 tablespoons of crushed toasted or roasted peanuts for a nutty crunch. Finish with a light drizzle (1/2 tsp) of extra virgin olive oil or melted ghee for shine and aroma.
- 8
Rest and serve
Let the chutney sit for 5 minutes at room temperature for flavors to meld (or chill up to 30 minutes). Taste and adjust salt or lemon if needed. Serve chilled or at room temperature with parathas, pakoras, kebabs, biryani or as a dip for everyday meals.