Saturday, August 24, 2013

Vengaya Chutney

Onion & Ginger Chutney

Chutney is a south Indian dip. Varieties of chutneys are available for each dish. Usually Idly and Dosa is served with an array of chutneys. One of them is the onion chutney, this is made with several variations and combinations. It is frequently prepared in our family and served with our favorite Dosa. Our beloved perimma used to make a wonderful vengaya chutney and Dosa, which we used to love to eat.

Ingredients: Quantity
Large Onion Chopped 2 nos
Ginger Chopped 2 inch piece
Garlic Chopped 4-5 nos
Coriander Leaves 1 tbsp
Dried Red Chili 3-4 nos
Urad Dal 2 tbsp
Freshly Grated Coconut** 1/4 cup
Tamarind 1/2 tbsp
Curry leaves 4-5 leaves
Oil 1 tbsp
Salt To taste
Mustard Seeds 1/2 tsp
Urad Dal 1 tsp
Asafoetida A pinch
Curry Leaves 1-2 leaves
Dry Red Chili 1 nos
Sesame Oil 2 tsp

1) Heat oil in a pan and add the curry leaves, urad dal, dry red chili, chopped ginger and garlic and sauté for a min. Then add the chopped onion and coriander leaves. Sprinkle salt and sauté until the onions caramelize.
2) Remove from heat and let it cool. Add the grated coconut and tamarind and blend into a fine paste in the blender.
3) Heat the sesame oil in a small pan and add the ingredients for tempering. Once the mustard seeds splutter add it to the chutney and it is ready to be served with dosa/idly/uttappam/rava dosa.

Onion Tomato Chutney Chutney with Idly
Note: Several variations can be made to the onion chutney.

* Chutney is made with raw onions without sautéing them.
* Tomatoes can be added to the chutney replacing ginger or along with ginger.
* Chutney can be made without using coconut.
** If you are using the coconut flakes from freezer, dry roast it for a few seconds and soak it in a little warm water for 10 min's for the coconut to soften.

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