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
- Kara poondu chutney
- Tomato chutney
- Hotel-style coconut chutney
- Kadamba chutney
- Omavalli chutney
- Peanut chutney with tomato
Onion Garlic chutney
Onion garlic chutney recipe
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
- 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.
- 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.
- Small onions give a nice taste, so do not replace with big onions.
- If you don’t get small onions, add 2 normal size big onions.
- Instead of tamarind, you can add ½ tomato to the Onion garlic chutney.
Nice presentation and explanation
Thank you