Onion garlic chutney recipe, delicious chutney recipe made using small onion and tomato, pairs well with Idli and dosa. Onion Garlic chutney | vengaya poondu chutney recipe with full video and step by step pictures.

We make different varieties of chutneys for Idli | dosa. A few weeks back I saw very nice small onions in the Indian market and bought a good quantity. Also, two of my friends also got me small onions | shallots too. Apart from the peeling part, I love the addition of small onions into my cooking. Of course, as everyone says, peeling is not a big task, it’s just time-consuming. If we plan our work accordingly, we can easily do it.

After using shallots in adai, sambar, bisi bele bath, I thought of making chutney using it. Sometime back, my mom was telling me about this chutney, so I wanted to try it out. It was a super hit and paired well with dosa.

Check out my other easy chutney recipes

  • Kara poondu chutney
  • Tomato chutney
  • Hotel-style coconut chutney
  • Kadamba chutney
  • Omavalli chutney
  • Peanut chutney with tomato

Onion Garlic chutney

  • In a pan add 3 tsp oil and add the red chilis and tamarind.
  • I added 7 normal red chilis for spiciness and 3 Kashmiri chilies | byadige chilies for color.
  • If you don’t have Kashmiri chili add 8 red chilis.
  • As small onion will give a slightly sweet taste, this spice level for perfect for the chutney.
  • Also, tamarind balances the spiciness too.
  • Saute for 2 minutes and keep it aside.
Vengayam poondu chutney - 1
  • In the same pan add the peeled small onions and the garlic.
  • Saute till the color of the onion and garlic changes to light brown.
  • Add little salt while cooking the onion and garlic.
Onion garlic chutney - 2
  • Take out from the pan.
  • Cool completely.
  • Add little curry leaves.
  • Grind into a fine paste.
  • Add water to adjust the consistency.
Onion garlic chutney - 3
  • Temper mustard seeds and urad dal in 1 tbsp sesame oil.
  • Mix well.
Onion garlic chutney - 4
  • Serve with Idli or dosa.
  • This chutney tastes well with Pongal and chapati too.
Onion garlic chutney - 5
  1. Small onions give a nice taste, so do not replace with big onions.
  2. If you don’t get small onions, add 2 normal size big onions.
  3. Instead of tamarind, you can add ½ tomato to the Onion garlic chutney.
Onion garlic chutney - 6

Onion garlic chutney recipe

Ingredients

  • 1 cup small onions
  • ½ cup garlic peeled
  • 7 red chili
  • 3 Kashmiri red chili
  • A small piece of tamarind
  • 3 tsp oil
  • 1 tbsp sesame oil
  • ½ tsp mustard seeds
  • 1 tsp urad dal
  • Few curry leaves
  • Salt as needed

Instructions

  • In a pan add 3 tsp oil and add the red chilis and tamarind.
  • I added 7 normal red chilis for spiciness and 3 Kashmiri chili | byadigae chili for color.
  • If you don’t have Kashmiri chili add 8 red chilis.
  • As small onion will give a slightly sweet taste, this spice level for perfect for the chutney.
  • Also tamarind balances the spiciness too.
  • Saute for 2 minutes and keep it aside.
  • In the same pan add the peeled small onions and the garlic.
  • Saute till the color of the onion and garlic changes to light brown.
  • Add little salt while cooking the onion and garlic.
  • Take out from the pan.
  • Cool completely.
  • Add little curry leaves.
  • Grind into a fine paste.
  • Add water to adjust the consistency.
  • Temper mustard seeds and urad dal in 1 tbsp sesame oil.
  • Mix well.
  • Serve with Idli or dosa.
  • This chutney tastes well with Pongal and chapati too.

Video

Notes