Vengaya Chutney

SpicySpicy Served ColdServed Cold
Good based on 1 Ratings

Listed in : Vegetarian , Vegetarian Chutneys , Vegetarian Sidedish

This spicy onion garlic chutney recipe is very simple to make and it tastes yum. Nothing can beat spicy chutney with hot idly and dosa. I already posted garlic chutney, small onion chutney. I got this onion garlic recipe from my friend and tried it yesterday, it was so good with samai idly.


Servings: 3 Preparation time:
  • Onions, Raw, Onion 1( Big Red) Onion
  • Peppers, Hot Chili, Red, Raw, Red Chilies, Chillies, Dry Red Chillies, Chilly 4(to-5) Red Chilies
  • Chilly Garlic Sauce, 5 Garlic Cloves
  • Tamarinds, Raw, Imli, Tamarind Paste, Tamarind, Tamarid (Pinch of) Tamarind
  • Coconut , Raw, Fresh 1.5 Tbsp of Coconut
  • Hing, Asafoetida, Asafetida, Hingu, Ingua,perungayam, Asaefotida, Asafetida powder (Pinch of )Asafoetida
  • Salt, Common Salt, Rock Salt, Table Salt Salt to taste
  • Canola Oil, Vegetable Oil, Cooking 2 Tsp of Oil
  • To Temper:
  • Canola Oil, Vegetable Oil, Cooking 2 Tsp of Oil
  • Mustard Seed, Ground, Sarson, Mustered,mustard Seed Powder 1 Tsp of Mustard Seeds
  • Urad Dal, White, Urad Dhall, Urad Dhal 1 Tsp of Urad Dal
  • Curry Leaf, Murraya Koenigi, Karivepallai, Curry Leaves, dry curry leaves Curry Leaves

Instructions (Preparation Steps):

  • Heat oil in a pan, when it is hot, add red chilies, garlic, saute this for a min.
  • Add onion and salt, saute this until it turns golden brown colour.
  • Add asafoetida, tamarind and coconut, fry this for a min and turn it off.
  • Cool it for 10 mins and grind it in a blender to a smooth paste along with water. Transfer this to a bowl.
  • Heat a pan with oil, when it is hot, add mustard seeds, urad dal and curry leaves, when it is pops up. Transfer the tempering to a bowl, mix well with spoon.
  • Yummy onion garlic chutney is ready to serve.
  • Tips:
  • Adjust the no of red chilly according to your taste.
  • You can use small onion instead of big onion.

Cook's Tip:
Use sprouted mustard seeds (rayee) and fenugreek (methi) seeds for your tadkas. Both of them when sprouted have more nutritional values. Also this add flavour to the dish and can be more beneficial, besides giving decorative look to the dish.
if in any food item excess salt is present make small balls of wheat flour with water{like how u make for chapathi } put in the food item , it will absorb the excess salt. later u can remove those balls.
Tamarind is an excellent polish for brass and copper items. Rub a slab of wet tamarind with some salt sprinkled on it on the object to be polished.


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