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
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.
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Once the oil oozes out, Add the asafoedita and required salt.
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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.
Recipe Notes
Check the below notes.