How to make Onion Red Chilli Chutney -

Onion and fresh red chilli chutney.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Onions (प्याज़ ), Red Chillies (लाल मिर्च )

Cuisine : Maharashtrian

Course : Pickles, Jams and Chutneys

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For more recipes related to Onion Red Chilli Chutney checkout Onion Tamarind Chutney, Venkaya Thovaiyal. You can also find more Pickles, Jams and Chutneys recipes like Cheese and Herb Dip Apple aur Ginger ki Chutney Goan Chilli Pickle Methia Keri

Onion Red Chilli Chutney

Onion Red Chilli Chutney Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Onion Red Chilli Chutney Recipe

  • Onions quartered 4 medium

  • Red Chillies 4

  • Tamarind pulp 2 tablespoons

  • Salt to taste

  • Turmeric powder a pinch

  • Sugar 1/2 teaspoon

  • Oil 1 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Split Bengal gram (chana dal) 1/2 teaspoons

  • Split black gram skinless (dhuli urad dal) 1/2 teaspoon


Step 1

Put red chillies in a mixer jar.

Step 2

Add onions, tamarind pulp, salt, turmeric powder and sugar and grind to a coarse paste. Transfer into a bowl.

Step 3

Heat oil in a small non-stick pan, add mustard seeds and cumin seeds and when they begin to splutter add Bengal gram, black gram and sauté till they turn light brown in color.

Step 4

Add the tempering to the onion mixture and mix well.

Step 5

Serve at room temperature.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.