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.
Servings: 4
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.