Chettinad Vengaya Chutney

Chettinad Vengaya Chutney

Chettinad Vengaya Chutney

Veg Vegan

Shallot chutney made by cooking small pearl onions (vengayam) down with dried red chilli and tamarind into a thick, deep-red condiment — sweeter from the shallots, sharper from the dried chilli, the primary chutney for idli, dosai, and kuzhi paniyaram.

Cuisines

Chettinad

Best for

Breakfast Lunch Dinner

Recipe

Prep: 10 min Cook: 20 min Total: 30 min 2-3 servings

Ingredients

2 tablespoons oil
15 small shallots (or pearl onions)
3 cloves garlic
2 dried red chilies
1 teaspoon tamarind paste
0.5 teaspoon mustard seeds
0.5 teaspoon urad dal
0.5 teaspoon cumin seeds
0.25 teaspoon asafoetida
1 pinch turmeric powder
— salt to taste
1 sprig curry leaves

Instructions

  1. 1 Heat 1 tablespoon of oil in a pan over medium heat.
  2. 2 Add mustard seeds and let them splutter.
  3. 3 Add urad dal, cumin seeds, and asafoetida. Sauté until the dal turns golden brown.
  4. 4 Add dried red chilies and sauté for a few seconds.
  5. 5 Add shallots and garlic, and sauté until the shallots become translucent.
  6. 6 Add turmeric powder and salt, and mix well.
  7. 7 Add tamarind paste and sauté for another minute.
  8. 8 Remove from heat and let the mixture cool.
  9. 9 Transfer the mixture to a blender, add a little water, and blend to a smooth paste.
  10. 10 In the same pan, heat the remaining oil and add curry leaves.
  11. 11 Pour the blended chutney back into the pan and cook for 2-3 minutes, stirring continuously.
  12. 12 Adjust salt to taste and remove from heat.

Tips

For a smokier flavor, roast the shallots and garlic until they are slightly charred before blending.