Chinna Vengaya Chutney | How to make Spicy Small Onion Chutney | Side Dish for Dosa

>>  Friday, May 18, 2012

For the third day of Recipes with Shelf Life, I am sharing a chutney that has become quite my favorite. Since the time I made this for Spinach Dosa, it's been a regular at home. The first time I tasted, I was reminded of that chutney that's served in a motel en route to Tindivanam. They have this very interesting way of serving the chutneys. I remember musing over this motel's chutney. They have a big plate that holds all the different chutneys for the day and each table has this plate. Instead of repeatedly asking for refill, we can serve it ourselves.

One of the chutneys, is with garlic and red chilies and something else. Well I did try something similar and it turned out be very nice. However this chutney also kind of tasted very much the same. And when served with Spinach Dosa, it was really awesome.

Then we stored for a week and enjoyed. And I end up making it the moment it gets over.

Chinna Vengaya Chutney - Side Dish for Spinach Dosa


Chinna Vengaya Chutney

Ingredients Needed:

Small onions / Pearl onions - 8
Garlic cloves  - 6 nos
Dry Red Chillies - 5
Tamarind pulp - 1/4 marble sized
Salt to taste
Oil - 2 tsp

For Tempering

Oil - 2 tsp
Curry leaves few
Mustard Seeds, Urad dal - 1/4 tsp

How to make the Small Onion Chutney

Wash and soak the pearl onions and garlic in water. This way they peel of fast. Else you can microwave for 30 secs as I did.

Heat a non stick pan with oil, saute the onions, garlic and red chilies together till the onions turn colour. Allow to cool.

In mixer, blend them along with tamarind pulp and 1 tbsp of water.

Heat the pan again with oil, temper with curry leaves, mustard seeds and Urad dal. Then add the ground paste.

Bring to boil, continue till the moisture disappears and oil comes out on sides.

Serve this with Dosa. 

As this is again a chutney that can be stored, make sure the ingredients are sauteed well.
Can be stored for a week.

Other Condiment Recipes


Priya May 18, 2012 at 2:14 AM  

Super tasty and fingerlicking chutney, its been a while i made this chutney.

Shobha May 18, 2012 at 2:15 AM  

Yummy chutney to go with dosas..

Chef Mireille May 18, 2012 at 2:23 AM  

love the color on the dosa - that is one I have to try...not a big fan of things where onion or garlic is so predominant...But I'm sure is tasty for those who live the flavor

Jayanthi May 18, 2012 at 4:43 AM  

love this chutney, its a regular in my house too.Spinach dosa looks super!!!

Smitha May 18, 2012 at 8:18 AM  

yummy chutney! just too tempting for me!

Rajani May 18, 2012 at 8:36 AM  

Will make this sometime for sure. Anything tasty and that can be stored for a week is really welcome in my kitchen ;-)

sushma May 18, 2012 at 9:19 AM  

Nice chutney, i make it the same way but add tomato too to this recipe

A Kamalika Krishmy May 18, 2012 at 9:55 AM  

This is my fav chutney at home.. i can gobble down atleast 8 idlis or 6 dosas with this chutney

vaishali sabnani May 18, 2012 at 10:00 AM  

lovely chutney...I will be book marking the all r going to be new for onions and garlic!!

Suja Manoj May 18, 2012 at 8:04 PM  

Perfect with dosas,yum chutney.

vidhas May 18, 2012 at 9:41 PM  

Yummy chutney , perfect with dosas.

Nalini's Kitchen May 18, 2012 at 10:22 PM  

Delicious and spicy chutney,perfect for idly and dosa...

Mrs S March 12, 2013 at 7:08 PM  

Going to make this chutney now, thanks for the recipe..
On another note, the onions used in this recipe are shallots, and not pearl onions. The latter is different, and is a main staple in Northern Europe.

Srivalli March 12, 2013 at 8:23 PM  

Mrs S , Thanks for dropping by. Hope you like it. Actually yes I know pearl onions are white in colour but I guess in India we have ended up using it interchangeably..:)...

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