Go Back
–+ servings
Print Recipe
3.86 from 7 votes

Chinna Vengayam Poondu Chutney Recipe | Shallots Garlic Chutney Recipe

Shallot (Baby onion) Garlic Chutney is a spicy chutney that goes well with Idli, Dosa, uthappam and even for Roti. 
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Chutney
Cuisine: Indian, South Indian, Tamilnadu
Servings: 2 people
Calories: 60kcal
Author: Sowmya Venkatachalam

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

  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

Nutrition

Serving: 1tablespoon | Calories: 60kcal | Carbohydrates: 13g | Protein: 0.5g | Fat: 2g