Onion Chutney also known as Ulli karam in Telugu is a very famous Andhra recipe. Onion Chutney is another popular variety of chutney that one would continue to lick their plate and munch with dosa or idli. It is quick, its super delicious and so so easy to make. This recipe comes to rescue when there is no tomato or coconut in stock. Onion or Ulli chutney is often a satisfying mixture of sautéed onions, tamarind and red chilies which has an ideal balance of sweet, hot and tangy tastes which makes good and fast chutney to be offered with Idli and dosa. It is quite simple nutritious chutney which can be made quickly and tastes superb when made fresh.
The word Chutney is derived from an Indian term Chatni meaning crushed. Chutneys are generally dry or wet which has a rough to fine consistency. Chutneys flavor extremely great when ground in the mortar and pestle but these days they're replaced with electrical mixers and blenders. A traditional chutney is made from numerous spices and veggie ground in the specific order to a rough moist paste and seasoned with mustard seeds, curry leaves and urad dal sautéed either in veggie oil or gingerly oil. There's no limit to the amount of chutneys which can be produced from almost any vegetable/fruit/herb/spices or a mix of them. Chutneys are available in two main categories, sweet and hot; each type generally include numerous spices, such as chili, but vary by their key taste. It is an important ingredient for serving idli, dosa, vada, uttapam, Sandwiches or most chat items like samosa, pakora, aloo paratha and so on. in short, it is the main component for Indian snack item. Most of the famous chutney recipes are made using coconut, mint, coriander, ginger, mango, tamarind, red chilli, green chilli, peanut, tomato and lots more….
Onions is a vital ingredient in most of the recipes like in stir fries or curries or gravy dishes. They are extensively used in most of the food preparations especially for preparing non-vegetarian food. Onions can be consumed either raw, pickles in vinegar, fried in oil, baked or boiled. It would be difficult to imagine the cuisine of any country without it.