Vengaya Chutney (Shallots Pickle)
A Long drive with packed tiffin and lunch in banana leaf, huge water cans and family jam packed in a small car. Yes, I know we have all experienced it. This chutney reminds me of one of those happy days.
I still remember my grandma making batches of these pickle sitting all day in the kitchen and packing for the long day out. Onion chutney along with soft and fluffy idli's is a lip smacking combo and she made the best.
Preparation time: 20 mins
cooking time : 20 mins
Yields - 1 cup
- Shallots (small red onion) - 20 to 30
- Garlic - 2 pods
- Dried red chilli - 6 (adjust to taste)
- Green chilli - 2 small
- tamarind paste - 1 tbsp
- Salt - to taste
- hing - a generous pinch
- Curry leaves - few strands
- Jaggery - 1 tsp
For seasoning :
- Mustard seeds - 2 tsp
- Urad dal - 2 tsp
- Gingelly oil - 1/4 cup
The preparation part is time consuming but it is all worth it.
Peel , wash, pat dry and cut all the shallots. Then grind all ingredients together.
In a pan ( preferably a deep and wide pan) heat oil and once hot add mustard seeds and urad dal. Then add the paste to the seasoned oil and keep stirring on a medium flame until the raw smells are gone and oil oozes out.
P.S : Sorry couldn't take preparation and direction pictures.
- Shallots taste better than red onions.
- Microwave shallots for 30 secs few at a time , skin peels of easily.
- Gingelly oils works best for pickle.
Enjoy and Happy cooking !