Shallot Chutney

Chinna vengaya (shallots) chutney is a traditional chutney mainly prepared for young girls & pregnant women in our family. Shallots contain flavonoids that have powerful antioxidant properties, and they are also useful for improving emotional health & heart health. Other ingredients in this chutney are curry leaves & black grams; curry leaves are rich sources of iron & folic acid and hence good for pregnant women; black gram contains calcium & other minerals required to increase bone density.

img_6394 Shallot Chutney

Shallot chutney is a spicy chutney that can be served as an accompaniment for idli or dosa. It is also delicious when used as a dip for crackers or as a spread for sandwich.

Now the recipe for shallot chutney:

Time Taken: 10 min

Serves: 2


  1. Sesame oil – 1 tsp
  2. Red chillies – 6 Nos
  3. Split black grams  (de-skinned) – 1 tbsp
  4. Shallots (chinna vengayam) – 12 Nos
  5. Curry leaves – 1 cup
  6. Tamarind – packed in 1/4 tsp
  7. Salt – half tsp
img_6372 Shallot Chutney

Cooking Method:

  • Heat a pan with oil, roast red chillies & black gram separately and remove from pan.
  • Add shallots and saute till they become translucent.
  • Add curry leaves and saute for a minute.
  • Add tamarind and saute till it becomes soft.
  • Remove the pan from heat & keep aside till they reach room temperature.
  •  First we can grind all the ingredients without adding water.
  • Then add salt & water and grind to a fine paste.
  • Transfer to a serving bowl.


  • We can use skinned black gram instead of de-skinned black gram.
  • We can replace curry leaves with coriander leaves or mint leaves to make flavorful kothamalli chutney or pudhina chutney.

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