Small Onions / Shallots is a wonder ingredient it gives an awesome taste when added in anything and everything!!The only pain point about shallots is the peeling job ,other than I am just happy using that J So one common dish which I regularly prepare is the Shallots chutney during the weekend, as it can be stored for the entire week . When you run out of time during a busy morning and if we have the chutney stored in fridge it will be just a savior.
Apart from the storing part, if you just taste the chutney once you will be just hooked up to its taste. Now let’s gets started with the recipe.
Chinna Vengaya Chutney Shallots Chutney Recipe
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Recipe Cuisine: Indian | Recipe Category : Chutney
Prep Time: 10 mins | Cook time : 10 mins | Serves: 2 |Author :Sharmila Ingredients
 Sambar Vengayam Pearl Onions – 22-25nos
Dry Red Chilli – 12 nos
Tamarind – around ¼ lemon sized
Salt as needed
To Temper:
Gingelly oil – 4 tbsp
Mustard Seeds – 1 tsp
Cumin seeds – ½ tsp
Hing a generous pinch
Curry Leaves – a spring
Method:
1. In a blender add in Onions, Tamarind, Dry Red Chilli and the needed salt.
2. Blend well to a fine paste without adding any water. Set aside. Heat a pan add in gingelly oil and all the “To Temper ingredients” one by one.
3. Now add in the ground paste and mix well. In a low flame Cook till the raw smell leaves and the oil start leaving to the sides of the pan.
Notes:
· The Chutney stays good for upto a week when refrigerated and handled carefully.
· Always use a clean spoon to the chutney for a longer shelf life.
· Don’t replace Gingelly oil with other cooking oil as it is the main tatse giving ingredient.
· It goes very well with Idli, Dosa and Roti. Can also be served with Curd Rice.
· Adjust the amount of red chilles as per your spice preference. Mine was mildly spicy.
· If you require a bright red colour use around 15-18 Kashmiri Dry Red Chills.
· The amount of oil used in the chutney is more as the recipe calls for it.
· Make sure you don’t add water while grinding the shallots and red chillis ,if your blender doesn’t cooperate add a tsp of oil and then grind.
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Step by step Method with pictures:
1. In a blender add in Onions, Tamarind, Dry Red Chilli and the needed salt.
2. Blend well to a fine paste without adding any water. Set aside. Heat a pan add in gingelly oil and all the “To Temper ingredients” one by one.
4. Now add in the ground paste and mix well. Cook till the raw smell leaves and the oil start leaving to the sides of the pan.
I served my shallots chutney to pair with left over Idli upma. Will share the recipe soon!!
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