🇮🇳 Indian Vegetarian

Vengaya Chutney

Name: Vengaya Chutney
Prep time: 9 min
Cook time: 9 min
Total time: 18 min
Yield: 6 servings
Cuisine: Indian
Ingredients: to taste Salt; 2, finely sliced Onion; 1 tsp Mustard Seeds; 1 sprig Curry Leaves; 1 tsp Dried Red Chilies; a pinch Asafoetida; 1 tsp Sesame Oil; 2 tbsp Tamarind Paste; 1 tbsp Coconut Oil

🇮🇳 Indian

Tamil onion chutney, red and raw-edged for dosa mornings. The condiment that carries the meal — bright, punchy and made in minutes. Serve with idli, dosa, rice or anything that needs waking up.

Prep 9 min Cook 9 min Serves 6 Easy

Ingredients

Saltto taste
Onion2, finely sliced
Mustard Seeds1 tsp
Curry Leaves1 sprig
Dried Red Chilies1 tsp
Asafoetidaa pinch
Sesame Oil1 tsp
Tamarind Paste2 tbsp
Coconut Oil1 tbsp

Instructions

1
Get everything ready: fresh coconut or the onion prepped, spices within reach — chutney takes minutes.
2
If the recipe roasts, dry-roast the dried red chilies till aromatic; if fresh, skip straight to grinding.
3
Blitz the onion with the roasted bits, tamarind and salt, adding water a spoon at a time.
4
Taste and adjust — salt, sour, heat; chutney should be slightly louder than the dish it accompanies.
5
Finish with a sizzling tempering: mustard seeds, curry leaves and dried red chilies poured over the top; stir in only at serving.

Chef's tip

Resting the finished dish for five minutes off the heat lets the spices settle and deepen.

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Watch how it's made

Video: Onion Chutney Recipe in Under 30 Minutes | Perfect Side Dish for Idli & Dosa | Easy Chutney Recipe · on YouTube