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| Spice Up Your Meals with Chinna Vengaya Chutney | South Indian Small Onion Chutney |
Spicy Chinna Vengaya Chutney Recipe | Small Onion Chutney
When it comes to side dishes for popular South Indian dishes like Idli, Dosa, Paniyaram, Uthappam, Sambar and Coconut Chutney usually take the spotlight. However, there are underrated chutneys that deserve special mention, like the flavourful and versatile Chinna Vengaya Chutney. This spicy chutney, made with shallots or small onions, adds a unique twist to your meal. Learn how to make this delicious Chinna Vengaya Chutney with this easy recipe and elevate your dishes.
The Rojapoo Chutney Story
In my household - My Mom used to make a quick fix chutney that was a variation of Ulli Mulagu Chalichathu. She lovingly named it Rojapoo Chutney for me when I was a kid, with the sole intention of making me eat Idli and Dosas with this spicy chutney. To entice me, she would convince me that it was made with delicate rose petals, which gave it a pink colour. She added a bit of green chillies for spiciness and drizzled coconut oil over the chutney to enhance the flavours. As I grew older and started cooking myself, I put my own twist on the chutney by substituting green chillies with red chilli powder. To this day, these chutneys hold a special place in my kitchen, reminding me of those cherished childhood memories.
"Click here to explore my version of a spicy twist with Vengaya Chutney."
Add a zing to your South Indian meals with this delicious and spicy
Chinna Vengaya Chutney. Made with small onions, this under-celebrated
chutney brings a burst of flavour to your favourite dishes. Try this
easy-to-make recipe and elevate your culinary experience. Enjoy the
Chinna Vengaya Chutney with various breakfast or dinner items for a
delightful and satisfying meal. And remember, every chutney has its own
story, just like the delightful Rojapoo Chutney that brings back fond
childhood memories.
For more CHUTNEY RECIPES & CULINARY INSPIRATIONS, visit Essence of Life - Food
Cuisine - South India
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM
Preparation Time - 10-15 Minutes
Cooking Time - 10-15 Minutes
Flavourful Chinna Vengaya Chutney Recipe for a Spicy Twist/Elevate Your South Indian Dishes with Small Onion Chutney
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| Spice Up Your Meals with Chinna Vengaya Chutney | South Indian Small Onion Chutney |
Ingredients:
For Chinna Vengaya Chutney:
Gingelly Oil - 1 Tablespoon
Small Onions/Indian shallots - 1 Cup
Big Onion - 1 No.(Big)
Garlic - 8–10 cloves
Dry Red Chillies - 4 No's.
Kashmiri Red Chillies - 3 No's.
Tamarind - 1/2 a Lemon size
Salt - To Taste
Water - 1/2 Cup
For Tempering:
Gingelly Oil - 2 Teaspoons
Mustard Seeds - 1/4 Teaspoon
Urad Dhal - 1/2 Teaspoon
Dry Red Chillies - 2-3 No's.
Asafoetida - 1/8 Teaspoon
Curry Leaves - a Sprig
Jaggery - 1/2 Teaspoon (Optional)
Method:
For Chinna Vengaya Chutney:
- Heat Gingelly Oil in a pan.
- Add Dry Red chillies and Kashmiri Dry Chillies and fry it on a low flame for a few minutes.
- Remove it from the oil and keep it aside.
- In the remaining oil, add small onions, chopped regular onions, garlic, and salt.
- Add 1/2 a lemon-sized tamarind and give a quick stir.
- Sauté it for about 6–7 minutes until the onions turn slightly brown and translucent.
- Remove from heat and let it cool.
- Grind the onion mixture along with the roasted chillies into a smooth paste.
- Avoid adding water while grinding. Set aside.
For Tempering:
- Heat Gingelly Oil in a pan, splutter mustard seeds, add urad dhal. Let it turn into light golden colour.
- Add dried red chillies, curry leaves, and asafoetida and fry it on a low flame for a few seconds.
- Now, pour in the ground onion paste to the pan.
- Rinse the mixer jar with 1/4 cup of water and add it to the pan.
- Optionally, add half a teaspoon of powdered jaggery for added flavour.
- Sauté the chutney for a couple of minutes until it thickens to the desired consistency. Avoid overcooking, as the onions are already cooked.
- Serve the flavourful Chinna Vengaya Chutney with a variety of South Indian dishes like Idli, Dosa, Paniyaram, Uthappam, Ilaneer Dosai, Kal Dosai, Set Dosai, or Rava Dosai.
Tips and Notes:
Variety of Chillies:
For an authentic flavour, use a combination of Kashmiri red chillies and Normal dry red chillies. The Kashmiri chillies not only add a vibrant colour but also lend a unique taste to the chutney. However, if you don't have access to Kashmiri chillies, you can omit them and use only the regular dried red chillies.
Roasting Chillies:
Take care not to overcook or burn the dried red chillies while sautéing them. They can quickly turn bitter if exposed to high heat for too long. Sauté them just until they become plump and aromatic.
Sautéing Onions:
When sautéing the small onions and regular onions, aim for a golden brown colour and translucent. This helps enhance the depth of flavour in the chutney.
Grinding the Onion Mixture:
While grinding the onion mixture along with the roasted chillies, refrain from adding water. This ensures a thicker consistency and concentrated flavours in the chutney. However, if needed, you can add a small amount of water sparingly.
Tempering the Chutney:
The tempering process adds an aromatic touch to the chutney. Allow the urad dhal to turn golden brown before adding the mustard seeds, dried red chillies, curry leaves, and asafoetida. This enhances the overall flavour profile of the chutney.
Adjusting Consistency:
If you prefer a thinner consistency for the chutney, you can add a little water while sautéing the onion mixture or during the tempering stage. However, be cautious not to make it too runny, as the chutney should have a slightly thick texture.
Adding Jaggery: Including jaggery in the chutney helps balance the flavours by adding a subtle sweetness. It can be omitted if you prefer a purely spicy chutney or adjust the amount according to your taste preference.
Serving Suggestions:
The Chinna Vengayam Chutney pairs well with various South Indian dishes like Idli, Dosa, Paniyaram, Uthappam, Ilaneer Dosai, Kal Dosai, Set Dosai, or Rava Dosai. However, feel free to experiment and enjoy it with other dishes or as a dip for snacks.
Remember, cooking is a creative process, so feel free to adjust the spice levels, ingredients, or proportions based on your personal taste preferences. Enjoy the delicious and flavoursome Chinna Vengayam Chutney!
