29 Mar 2015

Onion Garlic Chutney - வெங்காயம் பூண்டு சட்னி Recipe:

This Onion Garlic Chutney recipe is a perfect balance of flavors. The sweetness of the onions is balanced by the sourness from the tamarind and spice from the red chilies. If.If you use a little bit more oil than mentioned in the recipe, this chutney will keep very well 2-3 days, and thus is ideal for travel.
Prep Time: 10 mins 
Onion Garlic Chutney - வெங்காயம் பூண்டு சட்னி
Cooking time: 20 mins
Cuisine: South Indian


  1. Shallots/ small Onion - 10 - 15 
  2. Garlic - 5 - 7 
  3. Red chilly - 5 - 7
  4. Tamarind paste - 1 tbsp
  5. Salt to taste 

To Temper:

  1. Oil - 2 tsp
  2. Mustard seeds - 1/2 tsp
  3. Few curry leaves


  1. Soak the red chilly in hot water for 15 mins, set aside.
  2. In a blender, add soaked red chilly, tamarind and garlic grind it in semi fine paste with little water and transfer into the bowl.
  3. Then add the shallots and grind it in coarse paste. (Note :This chutney should be in coarse consistency). and transfer into the bowl.
  4. Heat oil in a pan, add mustard seeds once its splutter add curry leaves and transfer the grind-ed mixture to the kadai and saute it well with enough salt.
  5. Cook the chutney till thick consistency and turn off the flame.
  6. Serve with idly/ dosa.


  • We can keep and use this chutney for 3 days.
  • This chutney is Very apt for travelling.
  • This chutney should be in coarse consistency.
  • If chutney is too spicy or hot, you could add very little oil and serve.