Spicy Onion Chutney kara vengaya chutney
Spicy Onion Chutney | Kara Vengaya Chutney Recipe
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

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
Servings: 4
Author: Akila
  • 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
To Grind
  1. Chop the Onion and add to the foos processor or a mixer grinder.
  2. Add the red chillies and so add the garlic, ginger, curry leaves.
  3. Grind to a coarse paste. Keep aside.
To make chutney
  1. In a pan or kadai, add 2 to 3 tbsp of oil.
  2. When oil is little hot add the ground paste.
  3. Sauté the paste nicely, for 5 to 7 minutes.
  4. Add the tamarind paste.
  5. After the tamarind paste is added cook for 10 to 12 min or until the oil oozes out in the sides.
  6. Once the oil oozes out, Add the asafoedita and required salt.
  7. Now cook the chutney, until it turns out red and the quantity becomes half.
  8. 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.
Recipe Notes

Check the below notes.