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.
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
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.
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