Onion Chutney | Vengaya Chutney
A Yummy and Tasty accompaniment with baby Onions

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Ingredients

Adjust Servings:
1 Cup Shallots / Baby Onions 1 Cup - 250 ml
2 Teaspoon Whole Urad Dal
3 Red Chili
a cranberry size Tamarind size of 2 peas
To Taste Salt
1 Teaspoon Oil
For Tempering
1 Teaspoon Oil
1 Teaspoon Mustard Seeds
Few Curry Leaves

Spicy and tasty Accompaniment!

Features:
  • Traditional Recipes

Ingredients

  • For Tempering

Directions

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Spicy and tasty Accompaniment!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Onion Chutney is another wonderful South Indian Chutney Variety that goes well with Idli / dosa.  We have many different varieties of chutney. Generally I make onion chutney often than other varieties as i am a spice lover. There is a slight variation in this recipe, I have used baby onions instead of the whole onions. We can also use whole onions but shallots always has a special and unique taste.

For onion chutney, we can add a tomato or a pinch of tamarind to induce a little tanginess. My MIL used to add a tomato, but I always prefer to add tamarind. Both of variations tastes awesome and they are a perfect accompaniment for Idli / dosa. Try this version of Onion chutney (Vengaya Chutney) and share your comments! Also for other Chutney Varieties, please check here.

Video making of Onion Chutney | Vengaya Chutney

Onion Chutney Recipe | வெங்காய சட்னி

Onion Chutney | Vengaya Chutney

Course: Chutney
Cuisine: Indian, Tamilnadu
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 people
Author: Sowmya Venkatachalam
Spicy and tasty Accompaniment!
Print Recipe

Ingredients

  • 1 cup Shallots / Baby Onions
  • 2 tsp Whole Urad Dal
  • 3 Red Chili
  • Tamarind a cranberry size
  • Salt To Taste
  • 1 tsp Oil

For Tempering

  • 1 tsp Oil
  • 1 tsp Mustard Seeds
  • Curry Leaves Few

Instructions

Preparing Onions & Grinding Ingredients

  • Peel the skin of shallots and keep it ready. Heat 1 teaspoon of oil, add 1 teaspoon of mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add red chilli and urid dal and fry till it turns golden brown color. Add the fried red chillies and urid dal to the mixer

Frying Grinding Ingredients

  • Then add shallots to the pan and fry till they turn transparent. Add the sauted shallots to the mixer and allow it to cool off.

Grinding Process

  • Add tamarind and salt and grind the onions and dal to a nice paste. Heat another pan and add oil. When the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds and then remove from flame and add it to the ground Vengaya Chutney (Onion Chutney)

Serving Time

  • The yummy and spicy Vengaya Chutney (Onion Chutney) is ready to serve with Idly / Dosa
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Steps

1
Done
10 mins

Preparing Onions & Grinding Ingredients

Peel the skin of shallots and keep it ready. Heat 1 teaspoon of oil, add 1 teaspoon of mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add red chilli and urid dal and fry till it turns golden brown color. Add the fried red chillies and urid dal to the mixer

2
Done
5 mins

Frying Grinding Ingredients

Then add shallots to the pan and fry till they turn transparent. Add the sauted shallots to the mixer and allow it to cool off.

3
Done
5 mins

Grinding Process

Add tamarind and salt and grind the onions and dal to a nice paste. Heat another pan and add oil. When the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds and then remove from flame and add it to the ground Vengaya Chutney (Onion Chutney)

4
Done

Serving Time

The yummy and spicy Vengaya Chutney (Onion Chutney) is ready to serve with Idly / Dosa

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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