Onion chutney with small onions – chinna vengayam (shallots) and curry leaves, without tomato and coconut. A delicious south Indian chutney side dish for idli, dosa.
I like to try different south Indian chutneys for idli dosa, mainly for idli as we have idli for almost 4 days in a week. Never get bored of idlies these days. Since onion tomato chutney is family favorite, I make it often. But it needs tomato and coconut. Both will not be available some times and I started making this small onion chutney for quite a while now. I add curry leaves and garlic too for extra flavour. I always use tomato and coconut a lot and small onions will always be in stock as I use it sparingly. It comes handy when tomato and coconut is not in stock, make this simple yummy chutney.
Vengaya chutney recipe
Recipe Cuisine: Indian | Recipe Category: BreakfastPrep Time: 10 Mins | Cook time:15 mins | Serves:3 | Author: Raks anand
Click here for cup measurements
Onion chutney with small onions – chinna vengayam (shallots) and curry leaves, without tomato and coconut. A delicious south Indian chutney side dish for idli, dosa.
Ingredients
- Small onion –12
- Red chilli - 4
- Curry leaves – 1/4 cup
- Garlic – 3 flakes
- Tamarind – 1/4 tsp
- Jaggery – 1/2 tsp
- Oil – 2 tsp
- Salt – As needed
- Oil –1 tsp
- Mustard – 1/2 tsp
- Urad dal – 1 tsp
- Aasafoetida(optional) – 1 pinch
To temper
Method
- In the same kadai, add red chilli and fry until deep red in colour.
- Add garlic, small onion and fry till it turns golden in colour.
- Add curry leaves, tamarind to it and give it a fry until curry leaves turn fragrant.
- Cool down this and transfer to a mixer. Add salt, jaggery and very little water and grind.
- Temper with the items given under to temper table and mix with the chutney.
Notes
- Do not add more tamarind, it will turn too tangy for idli / dosa.
- If you want you can add a tomato in this recipe.
- Anything like urad dal, chana dal or coconut can be added in this recipe, but the idea is to keep it simple and different from my regular chutneys.
Step by step pictures
- In the same kadai, add red chilli and fry until deep red in colour.
- Add garlic, small onion and fry till it turns golden in colour.
- Add curry leaves, tamarind to it and give it a fry until curry leaves turn fragrant.
- Cool down this and transfer to a mixer. Add salt, jaggery and very little water and grind.
- Temper with the items given under to temper table and mix with the chutney.
