SMALL ONION/ CHINNA VENGAYA CHUTNEY:
Ingredients:
- Small onion/ shallot – 10-15 nos
- Dry Red chili – 2 no
- Garlic – 5-8 nos
- Tamarind puree – 1 tsp
- Gingelly oil – 2 tblsp
- Salt – as req
- Water – as req
Procedure:
- In a kadai add 2 tblsp of gingelly oil, then add small onions, garlic, and dry red chili along with some salt. Saute for about 5-7 mins. Cool completely
- In a small mixie jar add the roasted ingredients along with tamarind puree, Grind it smoothly( add water as req)
- Transfer into a bowl. Enjoy with hot idlis/ dosai/ vadai.
- Add some more gingelly oil to the chutney in order to reduce the spice level.
