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Cilantro-Onion Chutney is a simple, easy to make chutney that is great to serve with hot rice and ghee or with idli, dosa and upma.


4 Servings

Total time

15 minutes


  • 2 large onions (chopped)
  • 2 green Chilies (chopped)
  • 2 dry Red chilies
  • 2 tsp Mustard seeds
  • 1 tbsp Urad dal
  • supermarket roast chicken, approximately 200g once shredded (hing)
  • supermarket roast chicken, approximately 200g once shredded
  • 1 tbsp Tamarind pulp
  • to taste Salt


  1. Heat 1tbsp oil in a pan; add the red chilies, green chilies, mustard seeds, urad dal and asafoetida. Cook till the seeds start to splutter. Remove from the pan and set aside.
  2. In the same pan, heat 1tbsp oil and add the chopped onions. Cook till the onions turn lightly golden.
  3. Grind all the fried ingredients to a smooth paste along with cilantro, tamarind and salt.
  4. Serve with rice, idli or dosa.
  5. View the recipe instructions at Cook's Hideout

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