Chinna Vengayam Poondu Chutney Recipe | Shallots Garlic Chutney Recipe

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Shallot Garlic Chutney Recipe

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Chinna Vengayam Poondu Chutney Recipe | Shallots Garlic Chutney Recipe

Course: Chutney

Cuisine: Indian, South Indian, Tamilnadu

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 2 people

Calories: 60kcal

Author: Sowmya Venkatachalam

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

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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

For Tempering

• 3 tbsp Sesame Oil
• 1 tsp 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

1. We can just pour the tempering to the chutney. But hot steaming chutney has its own flavor and more shelf life
2. 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 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

• The spicy and yummy Chinna Vengayam Poondu Chutney ready! Serve with any breakfast dishes like Idli, Dosa etc

Shallot Garlic Chutney Recipe