Shallots are small red onions that are widely used in curries,sambar,papads,chutneys and many more.I always love to try different varieties of chutney.They are the best accompaniment for most of the South Indian breakfast.
Shallots chutney / chinna vengayam chutney is prepared with shallots,dried red chillies,garlic,ginger and tamarind.
A perfect chutney for travelers and trekkers for it stays fresh for 2-3 days without any refrigeration.When refrigerated it stays good for 5 days .So do try this hot,spicy chutney at home for breakfast or dinner.

INGREDIENTS

25-30 shallots ( small onions )peeled

7 cloves of garlic (peeled)

6-8 dried red chillies

1/4 gooseberry sized tamarind

An inch of ginger

1/2 tsp turmeric powder

Salt to taste

Water as required

TO TEMPER

1/2 tsp mustard seeds

1/2 tsp urad dhal

PREPARATION TIME: 15 MINS

COOKING TIME:45 MINS

SERVES:6-8

METHOD

Add the shallots,garlic pods,dried red chillies,ginger,tamarind,salt and grind it to a fine paste with water.

Heat oil in a pan,add the mustard seeds,urad dhal.When they splutter add the ground fresh chutney,3/4 cups of water and turmeric powder.Bring this to boil on high flame.
When it boils,reduce the flame to low and close it a lid.Cook for 40-45 mins on low flame.

After 35-40 mins the chutney will become thick and starts to leave oil.Cook for 5 more minutes and then switch off the flame.

Hot,spicy,tangy Vengaya chutney/ Shallots chutney is ready now,serve with Idly,Dosai,Idiyappam,Appam or Kuli paniyaram.

TAKE CARE TIPS

Do not replace shallots with big onions for this chutney.

Do not forget to close the chutney with a lid while cooking otherwise the pungent smell of the onions will fill your sweet home.

The chutney will spill all over your stove ,so close it with a lid for sure.

Cook the chutney for 40-45 mins to remove the raw,pungent smell of the onions.Do not get tempted to remove them from the flame.