RED SHALLOT CHUTNEY / INDIAN STYLE RED SHALLOT SPICY SPREAD / CHINNA VENGAYA CHUTNEY

Serving Size - 2

Preparation time - 10 minutes

Cooking time - 5 minutes

Red shallot chutney is the most common chutney in south India. It goes well with idli, dosa or even as spread for bread sandwich or to chapathi rolls.

 I specially made this chutney for sending this recipe to my friend Viji's - Show your styles to the world SYS-W SERIES MARCH 2014. WE have to choose a number between 1 to 6 before 5th of every month,  on the 5th of every month she revealed the secret ingredients behind the each numbers. According to that, my son picked number 4. The secret ingredient behind the number 4 is Red. So that I made this red shallot chutney to link it up :)

Ingredients

Red shallots peeled - 1 small bowl

Red chillies - 2 or 3

Tamarind - little amount

oil - 1 tsp

Seasoning

Mustard seeds - 1/4 tsp

Urad dal - 1/8 tsp

Curry leaves - 4 or 5

Oil - 1 tsp

Method

• Heat oil in a pan, add shallots and fry until slightly transparent. 
• Add red chillies and tamarind at the final stage, fry for few seconds. 
• Allow them to get cool for grinding.
• Grind all the ingredients with salt and make a paste. Keep it in the bowl
• Heat oil for seasoning, add curry leaves, mustard seeds and urad dal in the same order as I told.
• Add the seasoning to the shallot chutney.
• IF you want that to use as sauce for any dish, please avoid seasoning.

Tips

• We can also use Red onions instead of Red shallots.
• Be sure, don't burn or make it brown color while frying shallots or onions.

I am going to link this chutney to

SYS-W SERIES SHOW YOUR STYLES TO THE WORLD by Viji