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Vengaya Chutney recipe | Side dish recipes

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Ingredients

Adjust Servings:
15 to 20 nos shallots or small onions
1/4 lemon size Tamarind
10 to 12 nos red chillies
as needed salt
To season
4 tbsp gingelly / sesame oil
1/2 tsp mustard
1/2 tsp Urad dal
1 sprig curry leaves

Vengaya Chutney recipe | Side dish recipes

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    Ingredients

    • To season

    Directions

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    Vengaya chutney recipe / onion tamarind chutney – spicy tanginess filled chutney to make as a wonderful side dish for idli or dosa. The best part I love this chutney is , it has a shelf period for one week if refrigerated. I used to make a batch on weekends. So it will come as handy whenever we out of time to make a side dish for idli dosa. I already posted onion chutney, a method slightly differ from this vengaya chutney recipe.

    vengaya-chutney-recipe

     

     

    How to make vengaya chutney recipe:

    1. Peel shallots(small onions), wash and grind with red chilies and tamarind to a smooth consistency.
    2. preparation-of-vengaya-chutneyAdd salt while grinding or seasoning.
    3. preparation-of-onion-chutneyTo season, heat a kadai, add oil, once heated, add mustard and urad dal. After the urad dal turns light brown, add curry leaves and ground chutney.
    4. steps-to-make-onion-chutneyCook in medium low flame till oil floats on top.

    onion-chutney

    Notes:

    1. Adjust red chilies depend on your need of spiciness.
    2. Add salt according to your taste.
    3. Use of gingelly oil makes this chutney tasty and healthy.
    4. You can store this chutney for one week by refrigerating.

    onion-tamarind-chutney

    You might like these chutney recipes also:

    1. Coconut Chutney (with red chili and Tamarind)
    2. Coriander Chutney
    3. Tomato Chutney(Green Chili Version)
    4. Peanut Chutney
    5. Kara Chutney
    6. Coconut Chutney
    7. Tomato chutney(Red chili version)
    8. Brinjal Kothsu
    9. Groundnut Chutney
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    Sivaranjani Rajendran

    I am Sivaranjani Rajendran(Ranjani), an author behind Ranjanis Kitchen.

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