Chinna Vengayam Kodhi Chutney, Shallots Chutney

Recipe for Tamilnadu style chinna vengayam kodhi chutney. Small onion (Indian Shallot) chutney made with shallots simmered in tomatoes and spices. Recipe with step by step pictures.

I first came to know about this recipe through a twitter friend Uma Krishnamoorthy. The tweet read that the recipe is an all time favorite at home made by her mum. I love such home style recipes. I got the recipe from her and we love anything small onions at home. The taste of caramelized small onions (Indian shallots) simmered in a tomato gravy is absolutely delicious. Here is how to do Chinna Vengayam Kodhi Chutney, Shallots Chutney.

Here is the video of the recipe

Peel and slice the small onions (Indian shallots). Set aside.

Heat oil in a pan (I have used gingely oil – Indian sesame oil) for this recipe. When the oil is hot, add in the mustard seeds, curry leaves and asafoetida. Let the mustard seeds splutter. Add in the chopped shallots to the pan. Add in the salt.

Saute on a medium flame until the shallots are nicely brown. Adding salt while cooking shallots will help in caramelizing the shallots.

Boil the tomatoes in water until the skin completely peels off. I have pressure cooked the tomatoes for 5 minutes. Grind the tomatoes to a smooth paste.

Add in the ground tomatoes to the pan. Add in the red chilli powder, turmeric powder and coriander powder.

Add in a cup of water and let it simmer covered with a pan for 20 minutes. Stir every 5 minutes once to avoid scorching at the bottom.

Serve hot with idli or dosa.
Here is the list of idli-dosa recipes on Kannamma Cooks.

Chinna Vengayam Kodhi Chutney, Shallots Chutney

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• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4 servings 1x

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Description

Recipe for Tamilnadu style chinna vengayam kodhi chutney. Small onion (Indian Shallot) chutney made with shallots simmered in tomatoes and spices.

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Ingredients

Scale 1x2x3x

• 3 tablespoon gingely oil (sesame oil)
• 1/4 teaspoon mustard seeds
• 2 sprig curry leaves
• 1/4 teaspoon asafoetida (hing)
• 3/4 teaspoon salt
• 20 small onions (Indian Shallots), sliced
• 4 tomatoes
• 1 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon coriander powder

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Instructions

1. Heat oil in a pan for this recipe. When the oil is hot, add in the mustard seeds, curry leaves and asafoetida. Let the mustard seeds splutter. Add in the sliced shallots to the pan. Add in the salt.
2. Saute on a medium flame until the shallots are nicely brown.
3. Boil the tomatoes and grind them to a smooth paste. Add in the ground tomatoes to the pan. Add in the red chilli powder, turmeric powder and coriander powder.
4. Add in a cup of water and let it simmer covered with a pan for 20 minutes. Stir every 5 minutes once to avoid scorching at the bottom.
5. Serve hot with idli or dosa.

• Category: Chutney
• Cuisine: Tamilnadu