Recipe for Pacha Vengayam Chutney – Raw Shallots Chutney which is spicy and tangy and an excellent accompaniment for millet based dishes like Ragi Mudde, Kambu Saadam and even idli. Video Recipe.
This is a very easy to do no cook chutney that can be made in under five minutes. Since everything is ground raw, its good for the gut too. This chutney is a little spicy. So a word of caution on that. This chutney goes so well with all the millet based dishes like ragi kali, kambu saadam, sola soru etc… It tastes really good with hot idlies too. The trick in this chutney is to grind it coarse and not to add water while grinding. In some households, sesame oil is used and in some, coconut oil. Both tastes different and are equally delicious. The best 5 minute chutney you should have in your repertoire.
Here are some products that will be useful for making this chutney
Indian Mixie – https://amzn.to/2Y9W9sj
Coconut Palm Sugar – https://amzn.to/3mcpE4E
Here is the video of how to make Pacha Vengayam Chutney – Raw Shallots Chutney
Pacha Vengayam Chutney – Raw Shallots Chutney
- Prep Time: 5m
- Cook Time: 0m
- Total Time: 5m
- Yield: 3 tablespoon 1x
Description
Recipe for Pacha Vengayam Chutney – Raw Shallots Chutney which is spicy and tangy and an excellent accompaniment for millet based dishes like Ragi Mudde, Kambu Saadam and even idli. Video Recipe.
Ingredients
5 dry red chillies
1 marble size tamarind
7 pieces sambar onion / Indian shallots
2 sprigs curry leaves
2 tablespoon Indian sesame oil
1/2 teaspoon rock salt
1 teaspoon palm sugar or jaggery
Instructions
Soak the dry red chillies and tamarind in hot water for 5 minutes.
Take a mixie jar and add in all the ingredients except shallots. If we add shallots at this stage, it will become a paste when ground. We want the shallots to be ground in bits and pieces. So we will grind the shallots at last.
I have used Indian sesame oil for making this recipe. As a variation, coconut oil can also be used and the flavour is different and nice too. Use whichever oil you have or in the mood for while making. I like both the versions.
Grind everything without adding water to a coarse paste. Open the mixie jar in-between and mix well so the spices sticking on the sides etc.. too get ground evenly.
Once the mixture is coarse, add in the shallots and grind again. Just pulse it once or twice. Do not grind this chutney to a fine paste. We need it as a coarse paste.
Remove the chutney from the mixie jar and transfer it to a bowl. For storing this chutney for longer periods, add a bit more oil and mix well. Refrigerate for up to 3 days.
Notes
Adjust the quantity of chillies according to your spice levels. Jaggery nicely balances the taste of this chutney. So do not omit jaggery.
Keywords: pacha vengayam chutney
Dear Suguna, I really want to thank you for all the great recipies! I’m from Germany but my husband is from Chennai and whenever I want to give him a nice surprise I cook something from your website. The taste is always great! Thanks.
Thank you so much.