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chinna vengaya chutney
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5 from 2 votes

Chinna vengaya chutney

Chinna vengaya chutney, prepared with with small onions (shallots) and curry leaves, without tomato and coconut. A delicious south Indian chutney side dish for idli, dosa. 
Prep Time15 mins
Cook Time15 mins
Course: Condiments
Cuisine: Indian, South Indian
Servings: 3


  • 12 Small onion Mine was very tiny, so used more
  • 4 Red chilli
  • ¼ cup Curry leaves
  • 3 Garlic
  • ¼ teaspoon Tamarind
  • ½ teaspoon Jaggery
  • 2 teaspoon Oil
  • Salt As needed

To temper

  • 1 teaspoon Oil
  • ½ teaspoon Mustard
  • 1 teaspoon Urad dal
  • Aasafoetida optional – 1 pinch


  • In a kadai, add red chilli and fry until deep red in colour.
  • Add garlic, small onion and fry till it turns golden in colour.
  • Add curry leaves, tamarind to it and give it a fry until curry leaves turn fragrant.
  • Cool down this and transfer to a mixer. Add salt, jaggery and very little water and grind.
  • Temper with the items given under to temper table and mix with the chutney.



Do not add more tamarind, it will turn too tangy for idli / dosa.
If you want you can add a tomato in this recipe.
Anything like urad dal, chana dal or coconut can be added in this recipe, but the idea is to keep it simple and different from my regular chutneys.
First thing you can temper, transfer to a bowl and then fry the other things too. 
Step by step pictures
In a kadai, add red chilli and fry until deep red in colour.