Vengaya Chutney - Tangy, spicy and slightly sweet chutney made with onions and spices that goes well with idli, dosa, chapathi and that can be made in a jiffy. This chutney requires minimum ingredients and is called as everyday chutney. My son is an ardent fan of this chutney, so this is made many number of times in my kitchen.
Ingredients:
Regular onions, red chillies, tamarind, are the key ingredients used.
How to make:
Chop the onions. Saute chopped onions, tamarind, red chillies in sesame oil with a little salt. Salt helps the onions to get sauteed faster.Grind and season with seeds and herbs.
Any oil can be used but sesame suits the best.
Variations: A few garlic cloves may be sauteed along with onions and ground
Storage : The chutney can be stored in the fridge for a day or two.
Accompaniments: It goes well with idli, dosa, roti.
Reheat: Reheat in a microwave for 10 secs.
Recipe:
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| Onion chutney |
Tangy, spicy, slightly sweet chutney that can be made in a jiffy.
Total time taken - 15 minutes.
No. of servings - 4
1 cup = 200ml
Ingredients with measurements:
Oil - 1 tbsp
Onions - 3(medium size)
Red chillies - 6
Tamarind - gooseberry size.
White crystal salt - to taste.
Solid asafoetida - a pinch\
Water - to adjust consistency.
Tempering:
Sesame oil - 1 tsp
Mustard seeds - 1/2 tsp
Split urad dal - 1/2 tsp
Curry leaves - a sprig.
Directions with pics:
1. Chop the onions.
2. Heat oil in a pan/kadai. Saute the onions, red chillies, tamarind, asafoetida till onions become slightly brown.
3. Transfer everything with salt to a blender and grind to a fine paste.
4. Transfer to a bowl and adjust the consistency by adding some water(if required)
5. Heat oil in a seasoning pan, add mustard seeds and curry leaves, when they crackle, remove from fire.
6. Pour the seasoning over the chutney.
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