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Onion garlic chutney

by Jeyashri suresh
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Onion garlic chutney

Onion garlic chutney recipe, delicious chutney recipe made using small onion and tomato, pairs well with Idli and dosa. Onion Garlic chutney | vengaya poondu chutney recipe with full video and step by step pictures.

We make different varieties of chutneys for Idli | dosa. A few weeks back I saw very nice small onions in the Indian market and bought a good quantity. Also, two of my friends also got me small onions | shallots too. Apart from the peeling part, I love the addition of small onions into my cooking. Of course, as everyone says, peeling is not a big task, it’s just time-consuming. If we plan our work accordingly, we can easily do it.

After using shallots in adai, sambar, bisi bele bath, I thought of making chutney using it. Sometime back, my mom was telling me about this chutney, so I wanted to try it out. It was a super hit and paired well with dosa.

Check out my other easy chutney recipes

Onion Garlic chutney 

Onion garlic chutney

Onion garlic chutney recipe

Jeyashri suresh
Easy and yummy chutney with onion and garlic, pairs well with Idli and dosa
5 from 1 vote
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Breakfast
Cuisine Indian
Servings 4

Ingredients
  

  • 1 cup small onions
  • ½ cup garlic peeled
  • 7 red chili
  • 3 Kashmiri red chili
  • A small piece of tamarind
  • 3 tsp oil
  • 1 tbsp sesame oil
  • ½ tsp mustard seeds
  • 1 tsp urad dal
  • Few curry leaves
  • Salt as needed

Instructions
 

  • In a pan add 3 tsp oil and add the red chilis and tamarind.
  • I added 7 normal red chilis for spiciness and 3 Kashmiri chili | byadigae chili for color.
  • If you don’t have Kashmiri chili add 8 red chilis.
  • As small onion will give a slightly sweet taste, this spice level for perfect for the chutney.
  • Also tamarind balances the spiciness too.
  • Saute for 2 minutes and keep it aside.
  • In the same pan add the peeled small onions and the garlic.
  • Saute till the color of the onion and garlic changes to light brown.
  • Add little salt while cooking the onion and garlic.
  • Take out from the pan.
  • Cool completely.
  • Add little curry leaves.
  • Grind into a fine paste.
  • Add water to adjust the consistency.
  • Temper mustard seeds and urad dal in 1 tbsp sesame oil.
  • Mix well.
  • Serve with Idli or dosa.
  • This chutney tastes well with Pongal and chapati too.

Video

Notes

1.Small onions give a nice taste, so do not replace them with big onions.
2. If you don’t get small onions, add 2 normal size big onions.
3. Instead of tamarind, you can add ½ tomato to the Onion garlic chutney.
Keyword chutney recipes
Tried this recipe?Mention @jeyashriskitchen or tag #jeyashriskitchen!
  • In a pan add 3 tsp oil and add the red chilis and tamarind.
  • I added 7 normal red chilis for spiciness and 3 Kashmiri chilies | byadige chilies for color.
  • If you don’t have Kashmiri chili add 8 red chilis.
  • As small onion will give a slightly sweet taste, this spice level for perfect for the chutney.
  • Also, tamarind balances the spiciness too.
  • Saute for 2 minutes and keep it aside.
Vengayam poondu chutney
  • In the same pan add the peeled small onions and the garlic.
  • Saute till the color of the onion and garlic changes to light brown.
  • Add little salt while cooking the onion and garlic.
  • Take out from the pan.
  • Cool completely.
  • Add little curry leaves.
  • Grind into a fine paste.
  • Add water to adjust the consistency.
Onion garlic chutney
  • Temper mustard seeds and urad dal in 1 tbsp sesame oil.
  • Mix well.
Onion garlic chutney
  • Serve with Idli or dosa.
  • This chutney tastes well with Pongal and chapati too.
Onion garlic chutney
  1. Small onions give a nice taste, so do not replace with big onions.
  2. If you don’t get small onions, add 2 normal size big onions.
  3. Instead of tamarind, you can add ½ tomato to the Onion garlic chutney.

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