Recipe for Poondu Chinna Vengayam Chutney | Garlic & Sambar Onion Chutney – An easy chutney that makes a perfect side dish for South Indian tiffen items like idli and dosai.
Garlic and Indian shallots are the key ingredients that make for this most tastiest chutney. Belonging to the allium family of veggies, this chutney packs a punch and is also good for you. The key to this chutney is to roast everything till golden. It’s important that the shallots are slow-roasted till they are nicely caramelized. The roasted mildly sweet shallots and garlic make this chutney what it is. This chutney can be stored in the refrigerator for days. Not just for idli and dosai, you can use this as a spread for your sandwiches and wraps. If you are hard-pressed for time, you can use regular onions in place of shallots and that comes out delicious too. But the taste of shallots is what makes this chutney really special.
Here is a tip for peeling shallots – If you soak the shallots for about 20 minutes in water, the skin of the shallots peels super easily else it can take a lot of time to peel them.
I like to make this chutney slightly on the spicier side. Adjust the chillies according to your taste. Hope you will try this recipe.
If you do not have a lot of time, feel free to use the pre-packaged peeled shallots and garlic, With already peeled garlic and shallots at hand, this recipe can be put together in minutes.
Garlic and Onion both belong to the Allium family of vegetables and have been used in traditional medicine for thousands of years. They are both rich in sulfur compounds and are good for cardiovascular health.
Here are the things you can buy online for making this recipe
Hammered Kadhai with Lid https://amzn.to/3lueZGm
Heavy Duty Indian Mixie https://amzn.to/3GptNKD
Hard Anodized Small Tadka Pan https://amzn.to/3NxjVSN
Here is the video of how to make Poondu Chinna Vengayam Chutney | Garlic & Sambar Onion Chutney | Easy Side Dish For Idli And DosaiPrint
For the chutney
1 tablespoon gingelly oil
1.5 teaspoon chana dal
1.5 teaspoon urad dal
1/2 teaspoon cumin seeds
6 dried red chillies
1/2 cup shallots/sambar onions
2 pods garlic
1/4 cup fresh shredded coconut
1/2 teaspoon salt
1 marble-sized tamarind
1/3 cup water
For tempering the chutney
1 teaspoon gingelly oil
1/4 teaspoon urad dal
1/4 teaspoon mustard seeds
1 sprig of curry leaves
1 dried red chili
Heat a kadai and add oil. Add the chana dal and urad dal and roast on a low flame till golden. Once the lentils are golden, add the cumin seeds and the red chillies. Saute briefly for a few seconds. Add the shallots and garlic and cook well till the shallots are nicely caramelized. It’s important that the shallots cook well as the flavor of roasted shallots is what makes this chutney very delicious. Once the shallots and garlic are roasted, add the coconut, salt, and tamarind. Cook for a minute. Remove from heat and set aside to cool.
Add the cooled ingredients to a mixie and grind to a paste. Add little water while grinding. Remove the chutney from the mixie to a serving bowl. Set aside.
Heat a tempering kadai and add oil. When the oil is hot, add the urad dal, mustard seeds, curry leaves, and dried red chillies. Let the mustard seeds crackle. Add the tempering to the chutney. Just before serving, mix the tempering into the chutney.
Serve with South Indian Tiffin items like Idli and Dosai.
- Prep Time: 15m
- Cook Time: 15m
Keywords: Poondu Chinna Vengayam Chutney