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Sunday, June 9, 2013

Shallots Chutney | Small Onion Chutney

Shallots Chutney

Shallots are rich source of Manganese and Vitamins. Shallots are used extensively in Kongu cuisine. shallots are known as Chinna Vengayam in tamil. Select shallots that are heavy and firm. Don't choose shallots with green shoots. I have already posted shallots poriyal.  shallots chutney is served as a side dish to Idli and Dosa. Please check below for step by step instructions and pictures for preparing South Indian Shallots poriyal.



Preparation Time:     10 mins
Cook Time :                15 mins
Ready in :                   25 mins
Yields :                        3 servings 
Shallots Chutney
Shallots Chutney

Ingredients:
Table 1:
Oil
1 tbsp
Mustard
1/4 tsp
Red chilly
6
Salt
Shallots chopped              
1 Cup

Table 2: For Tempering
Oil                                      
1 tsp
Mustard
1/4 tsp
Curry leaves
2
Red Chilly
1
Urad dhal
1/2 tsp


Instructions:
  • Heat oil in the pan and add mustard. When mustard splutters, add red chillies and shallots. Fry till raw smell goes off. Remove from stove.
Shallots ChutneyShallots Chutney

Shallots ChutneyShallots Chutney


  • Grind the fried shallots, red chillies in a blender/mixie to a smooth paste.
  • Tempering: Heat oil in the pan and add mustard, curry leaves, red chilly and urad dhal. When Urad dhal turns golden colour, add it to the ground mixture.
Tips:
  • Adjust the red chillies according to your taste.

5 comments:

  1. Thank you because I am excited on shallots being used for chutney. I have this major addiction to shallots and onions, in fact raw also can eat.

    Love the flavors and the smooth thick paste.

    ReplyDelete
  2. Shallots chutney is new for me . Looks tempting....

    ReplyDelete
  3. Simply superb chutney, I love it...

    ReplyDelete
  4. as simple as that !! wow!! thanks for sharing this real cool recipe, dear.And hey..do drop by my "pick quicks" blog (non-foodie one) if u are in for some hearty laugh. Hope u will be a follower there as well.

    ReplyDelete
  5. I can have two more idlies with this chutney,my all time favourite.

    ReplyDelete

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