Chinna Vengaya Chutney For Idli dosa, Small Onion Chutney Recipe

I love onion chutney recipes more than coconut chutney or tomato chutney varieties. And that too this small onion chutney (Chinna vengaya chutney) is my most favorite side dish for idli dosa next to my my mom’s raw onion chutney.

Small onions also known as sambar onion or shallots is one of the costliest vegetables in Bangalore. Its always priced double when compared to Salem, Tamil nadu. So I buy and use it very rarely in my kitchen. But this is my go to chutney recipe whenever I have small onions in stock.

This onion chutney is without tomato or coconut. So it stays good for travel. You can use it for one day at room temperature and up to one week under refrigeration. Tastes the best with hot idli and dosa. Don’t forget to add some gingely oil while serving because it tastes mildly spicy.

Now lets see how to make small onion chutney / chinna vengaya chutney for idli, dosa with step by step pictures and video !

Chinna vengaya chutney recipe / small onion chutney

Chinna vengaya chutney recipe / small onion chutney for idli dosa

 

Cuisine: South Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

 

Chitra Ganapathy

INGREDIENTS

Small onion - 25 Garlic cloves - 5 Red chilli - 4 or 6 Cooking oil – 2 tbsp Tamarind - Berry size (sundakkai alavu) Salt & water - as needed To Temper Gingely oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves - Few

HOW TO MAKE SMALL ONION CHUTNEY

1. Wash and peel small onion, garlic.
2. Heat oil in a kadai. Saute onion, garlic and red chilli.
3. Saute for a minute. 
4. Lastly add tamarind, salt and saute till onion turns transparent.
5. Switch off the flame.
6. Cool and grind everything to a smooth paste.
7. Temper mustard seeds, urad dal and curry leaves in gingely oil.
8. Add to chutney. Mix well and serve with idli dosa !

METHOD - STEP BY STEP PICTURES

Wash and peel the small onion and garlic cloves. Set aside. Heat cooking oil in a kadai. Saute small onion, garlic cloves and red chilli till onion turns transparent. Keep the flame medium and saute the onions. Do not burn the chillies. Once onion starts to cook, add tamarind and salt. Mix well and saute till onion turns pinkish and transparent. Switch off the flame. Let it cool down. Grind to a smooth paste adding required water. Transfer to a bowl. Heat gingely oil. Temper mustard seeds, urad dal and curry leaves. Add to chutney and mix well.   Serve with hot idli and dosa. Enjoy !

Note

Adjust the quantity of red chillies as per your taste. I used 4. If you add more red chillies, add more tamarind to balance the taste. Make sure you saute the onion properly else chutney smells raw.  For variations, you can add 2 tbsp of grated coconut or saute one big tomato along with onions.

Try this easy, yummy small onion chutney for idli dosa and enjoy !