Onion Chutney / Eerulli Gojju


Last night, I made a typical Kannada household dish, Nucchinunde with Onion chutney (Eerulli Gojju) accompanied by Majjige Huli. It came out excellent. Gojjus have always been a part of our everday cooking. I have always relished onion chutney to an extent that I can eat them as it is! Fried onion gives a kind of unique sweetness to any recipe when added. Although I detest the smell and taste of raw onions I am equally affectionate when it comes to the cooked form. This one is so quick and easy.

Onion Chutney / Eerulli Gojju


2-3 large onions roughly chopped
1 tbsp Oil
1 tsp Bengal gram / channa dal
1 tsp urad dal / split black gram
6-7 Dried Red Chillies
A sprig of curry leaves
Tamarind, quarter the lemon size
1 tsp mustard seeds
Salt as per taste


Heat oil and add Bengal gram, split black gram, dry red chillies and chopped onions. Fry for few minutes till the raw smell of onion is lost. Cool and grind this to a fine paste along with tamarind. Add salt. Temper with mustard seeds and curry leaves. Ready to be served with rice, idli, dosa, nucchinunde, akki roti, etc.


  1. have you given the recipe for nuchhinunde?

  2. OMG... the chutney is the same that my Mom has been making for more than 3 decades now and i love it...
    Yours looks yumm!