Name: Chinna Vengayam Poondu Chutney Recipe | Shallots Garlic Chutney Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 Cup Shallots / Baby Onions; 10 Garlic Cloves; 6-7 Red Chili; 1 tsp Salt (As Needed); 1 Gooseberry Size Tamarind; 1 tbsp Sesame Oil; 3 tbsp Sesame Oil; 1 tsp Mustard Seeds; Few Curry Leaves

Chinna Vengayam Poondu Chutney Recipe | Shallots Garlic Chutney Recipe

Posted on Apr 12th, 2019

by Sowmya Venkatachalam

Categories:

Chutney

3.6 from 5 votes

Shallot (Baby onion) Garlic Chutney is a spicy chutney that goes well with Idli, Dosa, uthappam and even for Roti.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

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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:

1. Onion Chutney

2. Garlic Chutney

3. Restaurant Style Green Coconut Chutney

4. Restaurant Style Red Coconut Chutney

5. Red Capsicum Chutney

Shallot Garlic Chutney Recipe

Recipe Card:

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 paste

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