Pyazi ki Chutney

Introduction

Originating from Hyderabad, Pyazi ki Chutney, also known as Onion Chutney, is a tangy and aromatic accompaniment prepared with onions, urad dal, tamarind pulp, dried red chillies, ginger, and garlic. A fragrant tempering of dried red chillies and mustard seeds adds a warm, spicy character to the chutney, while roasted lentils provide depth and texture.

Historical Relevance

Pyazi ki Chutney reflects the rich culinary traditions of Hyderabad, where onions, lentils, tamarind, and aromatic spices are combined to create bold and flavourful accompaniments. The use of roasted urad dal and a traditional tempering gives this chutney its distinctive taste and texture.

Preparing the Main Ingredients

Ingredients:

• 3 tablespoons tamarind pulp
• 6 tablespoons groundnut (peanut) oil
• 100 g / 3½ oz (½ cup) urad dal, rinsed, drained and dried
• Pinch of asafoetida
• 250 g / 9 oz (1½ cups) onions, chopped
• 2 dried red chillies
• 10 g / ¼ oz (5 slices) ginger, roughly chopped
• 2½ teaspoons roughly chopped garlic
• Salt, to taste

For the tempering:

• 2 teaspoons groundnut (peanut) oil
• 2 dried red chillies
• ½ tablespoon mustard seeds

Instructions:

1. Put the tamarind pulp in a bowl, add 2 tablespoons water, and mix together.
2. Heat the groundnut oil in a frying pan over medium heat, add the urad dal, and stir-fry for about 2 minutes, or until light golden.
3. Add the asafoetida and chopped onions and stir-fry for 1–2 minutes, or until the onions turn pink.
4. Add the tamarind pulp mixture, dried red chillies, ginger, and garlic, and stir-fry for 1–2 minutes. Remove from the heat and allow the mixture to cool.
5. When the mixture is cool, transfer it to a blender or food processor, add 4 tablespoons water, and process to make a rough paste. Transfer to a bowl.
6. For the tempering, heat the groundnut oil in a separate frying pan over medium heat. Add the dried red chillies and stir-fry for a few seconds, then add the mustard seeds and stir-fry for about 1 minute, or until they start to splutter.
7. Pour the prepared tempering over the chutney, mix well, and season with salt.

Pro Tips

Roast the urad dal gently until light golden to develop a nutty flavour without burning it. Allow the onion mixture to cool completely before blending so that it reaches a suitable texture. Process the chutney into a rough paste rather than making it completely smooth to retain some texture. Add the tempering just before serving for the best aroma and flavour.

Serving Suggestions

Serve Pyazi ki Chutney as a tangy and spicy accompaniment with traditional Indian meals and snacks. The combination of roasted urad dal, onions, tamarind, ginger, garlic, and fragrant tempering makes it a flavourful accompaniment that pairs well with a variety of savoury dishes.

Fun Fact

Pyazi ki Chutney gets its distinctive character from the combination of onions and roasted urad dal, balanced with the sourness of tamarind and the warmth of dried red chillies. Unlike chutneys intended for storage, this chutney is best eaten immediately after preparation.