Chinna Vengaya Chutney, also known as small onion chutney or shallot chutney, is a delicious South Indian Breakfast side dish made with sautéed pearl onions, tomatoes, garlic, dried red chillies, tamarind and aromatic spices. This easy chutney has a rich, slightly spicy and tangy flavour that pairs perfectly with Idlis, dosas, Kuzhipaniyaram and Uthappam. Made with simple ingredients, this traditional South Indian chutney is a quick and flavourful recipe for breakfast or lunch.
You may also like: Paruppu Adai, Coconut Sevai, Ragi idli, Set dosa, Pakoda Kurma
1 cup small onions or shallots, peeled
2 tomatoes, chopped
5–6 dried bydagi chillies or red chillies
A handful of garlic
1 tbsp. urad dal
1 tbsp. gram dal
Tamarind small marble sized
1 tablespoon sesame oil
Salt to taste
A few curry leaves
For Tempering
1 tsp. Mustard seeds
A sprig of curry leaves
Method for making Chinna Vengaya Chutney
1. Heat sesame oil in a pan. Fry the urad dal, gram dal and dried red chillies until lightly golden. Remove and set aside. Here I have used bydagi chillies which gives bright red colour you can replace with red chillies too.
2. In the same pan, sauté the shallots and curry leaves until the onions become soft, then add the garlic cloves and saute well.
3. Next add the tomatoes and saute till the tomatoes become mushy.
4. Allow everything to cool.
5. Grind the roasted ingredients, tamarind and salt into a smooth or slightly coarse chutney, adding a little water as needed.
6. Temper with mustard seeds and curry leaves before serving.
Chinna Vengaya Chutney / Small Onion Chutney is ready.
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