Shallots (Baby onions) are always rich in flavor. It gives a nice flavor and aroma to any dishes like sambar, theeyal, chutney etc. Garlic added to shallots and ground with spicy red chili is really a treat to all spice lovers. If you want to add less spice, then also this chutney tastes good. But really try adding more spice and you will surely love this accompaniment with any SouthIndian Breakfast dishes like Idli, Dosa, Adai etc. Try this Chinna Vengayam Poondu (Shallots Garlic Chutney) and share your experience.
For most of the chutney, we prepare the grinding ingredients, then grind it to paste and then prepare the tempering and pour it to the ground chutney and serve with Idli/Dosa/Adai etc. But, here in this Shallot Garlic chutney, after tempering, we need to pour the chutney in the pan and cook chutney till it boils and then serve piping hot.
You can also try:
Chinna Vengayam Poondu Chutney Recipe | Shallots Garlic Chutney Recipe
Servings: 2 people
Calories: 60kcal
Shallot (Baby onion) Garlic Chutney is a spicy chutney that goes well with Idli, Dosa, uthappam and even for Roti.
Print Recipe
Ingredients
- 1 Cup Shallots / Baby Onions
- 10 Garlic Cloves
- 6-7 Red Chili
- 1 teaspoon Salt As Needed
- 1 Gooseberry Size Tamarind
- 1 tablespoon Sesame Oil
For Tempering
- 3 tablespoon Sesame Oil
- 1 teaspoon Mustard Seeds
- Few Curry Leaves
Instructions
- Heat a teaspoon of oil and when the oil is hot, add red chillies and saute it for few seconds.
- Add peeled baby onions and garlic cloves
- Also add tamarind and saute everything together for 2 minutes and then switch off the flame
- Take all the fried ingredients to the mixer jar. Add salt necessary for chutney
- Grind everything to a nice paste
- Heat 3 tablespoon of oil in a pan. Add mustard seeds and allow it to sputter
- Add few curry leaves and saute for few seconds. Add ground chutney to the pan and stir well
- Cover the pan with lid and allow the chutney to cook in medium flame for 5 minutes
- Switch off the flame and transfer the chutney to the serving bowl
- The spicy and yummy Chinna Vengayam Poondu Chutney ready! Serve with any breakfast dishes like Idli, Dosa etc
Video
Notes
- We can just pour the tempering to the chutney. But hot steaming chutney has its own flavor and more shelf life
- Adjust red chili according to your spice level
Nutritional Info
Nutrition Facts
Chinna Vengayam Poondu Chutney Recipe | Shallots Garlic Chutney Recipe
Amount Per Serving (1 tbsp)
Calories 60
Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 13g4%
Protein 0.5g1%
* Percent Daily Values are based on a 2000 calorie diet.
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Method:
- Heat a teaspoon of oil and when the oil is hot, add red chillies and saute it for few seconds. Add peeled baby onions.
- Add garlic cloves. Also add tamarind and saute everything together for 2 minutes and then switch off the flame
- Take all the fried ingredients to the mixer jar. Add salt necessary for chutney. Grind everything to a nice past
- Heat 3 tablespoon of oil in a pan. Now add mustard seeds and allow it to sputter. Then throw in few curry leaves and saute for few seconds.
- Add ground chutney to the pan and stir well. Cover the pan with lid and allow the chutney to cook in medium flame for 5 minutes. Switch off the flame and transfer the chutney to the serving bowl
- The spicy and yummy Chinna Vengayam Poondu Chutney ready! Serve with any breakfast dishes like Idli, Dosa etc
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| Shallot Garlic Chutney Recipe |
