Spicy Onion Chutney | Kara Vengaya Chutney Recipe

Today we see, Spicy Onion Chutney | Kara Vengaya Chutney Recipe with Step by step pictures and video for your easy understanding and learning.

This Spicy Onion Chutney | Kara Vengaya Chutney is really a tasty and simple to make Chutney Recipe which goes very well with the idli, dosa and even chappathi. When this kind os spicy chutney is prepared and served, I bet, people can eat more than they nor ally eat.

Also this Spicy Onion Chutney | Kara Vengaya Chutney recipe will not be spoiled as like other chutney recipes. So it can be stored easily for more than 4 to 5 days when kept in fridge or 2 days when kept outside.

If you like chutney recipes, then do have a look at the other chutney recipes like below

• pottukadalai chutney without coconut
• Onion tomato chutney
• Ground nut chutney
• coriander chutney
• mint chutney with yoghurt
• Coconut chutney
• Varamilagai chutney

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Video Recipe of Spicy Onion Chutney | Kara Vengaya Chutney

Step by step instructions of Spicy Onion Chutney | Kara Vengaya Chutney

Ingredients

• Onion – 2 medium-sized ( or 8 to 10 shallots )
• Dry red chilli – 6 to 8
• Garlic – 4 to 5 ( small size )
  Ginger – 1/2 to 1 inch
• Curry leaves – little
• Oil – 3 tbsp
• Tamarind pulp – 1/2 cup from a lemon size tamarind
• Asafoetida – little
• Salt as per taste

To Temper

• Oil – 1 tsp
• Mustard, urud dal and curry leaves – little

Method to make Spicy Onion Chutney | Kara Vengaya Chutney

To Grind

Chop the Onion and add to the food processor or a mixer grinder.

Add the red chillies and so add the garlic, ginger, curry leaves.

Grind to a coarse paste. Keep aside.

To make chutney

In a pan or kadai, add 2 to 3 tbsp of oil.

When oil is little hot add the ground paste.

Sauté the paste nicely, for 5 to 7 minutes. Add the tamarind paste.

After the tamarind paste is added cook for 10 to 12 min or until the oil oozes out in the sides.

Once the oil oozes out, Add the asafoedita and required salt.

Now cook the chutney, until it turns out red and the quantity becomes half.

Prepare the tempering now. For this add 1 tbsp oul and little mustard and when it splutters, add the urud dal and curry leaves.

Fry for a minute and transfer to the chutney.

Yummy and Tasty Spicy Onion Chutney | Kara Vengaya Chutney is ready. Serve it with hot idlis or dosa.

Printable Recipe of Spicy Onion Chutney | Kara Vengaya Chutney

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Spicy Onion Chutney | Kara Vengaya Chutney Recipe

Spicy Onion Chutney | Kara Vengaya Chutney is a spicy and tasty dish which can be stored for more than 2 days just outside and more than 4 to 5 days if you keep in fridge.

Course Side Dish

Cuisine tamil nadu

Keyword kara vengaya chutney, spicy onion chutney

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akila

Ingredients

• Onion - 2 medium-sized or 8 to 10 shallots
• Dry red chilli - 6 to 8
• Garlic - 4 to 5 small size
• Ginger - 1/2 to 1 inch
• Curry leaves - little
• Oil - 3 tbsp
• Asafoetida - little
• Salt as per taste
• Tamarind pulp - 1/2 cup from a lemon size tamarind

To Temper

• Oil - 1 tsp
• Mustard urud dal and curry leaves - little

Instructions

To Grind

• Chop the Onion and add to the foos processor or a mixer grinder.
• Add the red chillies and so add the garlic, ginger, curry leaves.
• Grind to a coarse paste. Keep aside.

To make chutney

• In a pan or kadai, add 2 to 3 tbsp of oil.
• When oil is little hot add the ground paste.
• Sauté the paste nicely, for 5 to 7 minutes.
• Add the tamarind paste.
• After the tamarind paste is added cook for 10 to 12 min or until the oil oozes out in the sides.
• Once the oil oozes out, Add the asafoedita and required salt.
• Now cook the chutney, until it turns out red and the quantity becomes half.
• Prepare the tempering now. For this add 1 tbsp oul and little mustard and when it splutters, add the urud dal and  curry leaves. Fry for a minute and transfer to the chutney.

Notes

Check the below notes.

Notes

1. Some like to use tomatoes instead of tamarind pulp. When using them, If your tomatoes are tangy, then you can reduce the tamarind pulp to half its quantity.
2. Adding a tsp of ghee or nallennai just before serving the chutney makes the chutney more tastier.

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