Chinna Vengayam Chutney recipe made South Indian Tamil Style. Small Onion Chutney for idli and dosai. Vengaya chutney made without tomatoes. Recipe made with Indian Shallots / Sambar Onions.
Main Ingredients for the Chinna Vengayam Chutney
- 1 tablespoon Indian sesame oil
- 1 cup small onions / Indian shallots
- 1 cup regular onions, roughly chopped
- 8 cloves garlic
- 3/4 teaspoon salt
- 1 marble size tamarind
- 6 dried red chillies (guntur variety)
- 2 byadagi red chillies (optional)
- 1/4 cup water
Tempering for the Chinna Vengayam Chutney
- 2 teaspoon Indian sesame oil / gingely oil
- 1/2 teaspoon split urad dal
- 1/4 teaspoon mustard seeds
- 4 dried red chillies (gundu variety)
- 2 sprigs curry leaves
- 1/4 teaspoon asafoetida
- 1/2 teaspoon jaggery (optional)
Main Procedure for making Chinna Vengayam Chutney / Small Onion Chutney.
- Heat Indian sesame oil / gingely oil in a pan and add in the chillies. I add a combination of regular Guntur chillies and a couple of byadagi chillies. The Byadagi chillies adds a very nice colour to the chutney. If you do not have the byadagi chillies, you can omit it and add only the regular dried red chillies. Saute for a few seconds only. Chillies burn fast. Just cook for a few seconds and once the chillies are plump, remove it from heat immediately. Set aside the chillies on a plate to cool.
- To the same pan, add in the small onions, roughly chopped regular onions and garlic. Add in the salt. The salt will help the onions sweat and will cook it faster. Add in a marble size tamarind. Saute for about 6-7 minutes on a medium flame. The onions will slowly start to char and brown. Once the onions are brown, remove from heat and set aside to cool a bit.
- Grind the onion mixture to a smooth paste. Grind it along with the roasted chillies. Do not add any water while grinding. Grind to a smooth paste. Set aside.
Now we will temper the Chinna Vengayam Chutney / Small Onion Chutney.
- Heat Indian sesame oil / gingely oil in a pan and add in the urad dal. Let the urad dal slightly change colour to golden. Add in the mustard seeds, dried red chillies, curry leaves and the asafoetida.
- Add in the ground onion paste. Wash the mixie with quarter cup of water and add it back to the pan. Add half a teaspoon of powdered jaggery to the chutney. I like to add jaggery along with tamarind as it nicely rounds the flavour of the chutney.
- Saute for a couple of minutes until the consistency of the chutney is thick. Since the onions are already cooked, do not cook the chutney for a long time.
- Serve the chutney with idli, uthappam or set dosai.
- Prep Time: 15m
- Cook Time: 15m
Keywords: chinna vengayam chutney