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.
Preparation and Yield:
| Preparation time | 15 mins |
| Cooking Time | 20 mins |
| Servings | 2 |
| Recipe Category | Chutney |
| Recipe Cuisine | South Indian |
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| Shallot Garlic Chutney Recipe |
Ingredients:
| Shallots (Baby onions) | 1 Cup* |
| Garlic Cloves | 10 |
| Red Chilli | 6-7 |
| Salt | To taste |
| Tamarind | Gooseberry Size |
| Oi1 | 1 Tablespoon |
*1 Cup = 250ml
For Seasoning:
| Oil | 3 Tablespoon |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | Few |
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| Shallot Garlic Chutney Recipe |
- 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
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| Shallot Garlic Chutney Recipe |