How long does Chinna Vengaya Chutney take?

20 minutes from start to finish. That is 10 minutes of preparation and 10 minutes of cooking.

How many people does Chinna Vengaya Chutney serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Chinna Vengaya Chutney vegetarian?

Yes. No meat, no fish and no egg.

Is Chinna Vengaya Chutney spicy?

It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Chinna Vengaya Chutney?

150 grams Small Onion (Shallots), 5 grams Tamarind, 15 Dry Red Chilli, 1 tbsp Sunflower Oil, 2 tbsp Gingelly Oil, ½ tsp Rock Salt, and a few more listed on this page.

Do I need a pressure cooker for Chinna Vengaya Chutney?

No, it is cooked in an open pot.

How many calories are in Chinna Vengaya Chutney?

About 181 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Chinna Vengaya ChutneyCook

Chinna Vengaya Chutney

Name: Chinna Vengaya Chutney
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indian, Tamil Nadu
Ingredients: 150 grams Small Onion (Shallots), Slices; 5 grams Tamarind; 1 tbsp Sunflower Oil; 15 Dry Red Chilli; ½ tsp Rock Salt; ¼ cup Water; 2 tbsp Gingelly Oil; ¼ tsp Mustard Seeds; ½ tsp Urad Dal (whole)

Also known as Chinna Vengayam Chutney, Varamolaga China Vengayam Chutney, Cheena Chutney, China Chutney · Veg · Chutneys, Podis & Pickles

Chutneys, Podis & Pickles Vegan Low carb Gluten-free Dairy-free

Total20 min

Prep10 min

Cook10 min

Serves4

Per serving181 cal

Spicehot

Cook along

2 steps, each one filmed

A short video for every step, so your hands never have to leave the pan.

Start cooking

Chinna vengaya chutney is a Tamil Nadu shallot chutney cooked in gingelly oil with charred red chillies and tamarind. Spicy, serves 4, 20 minutes, with video.

Low calorie

Ingredients

9 items

Cooking for4 servings

Small Onion (Shallots), Slices150 grams
Tamarind5 grams
Sunflower Oil1 tbsp
Dry Red Chilli15
Rock Salt½ tsp
Water¼ cup
Gingelly Oil2 tbsp
Mustard Seeds¼ tsp
Urad Dal (whole)½ tsp

Contains: sesame.

Nutrition

One serving, and the whole batch of 4. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per serving	All 4
Energy	181kcal	724kcal
Protein	3g	12g
Carbohydrate	15g	60g
Fat	14g	56g
Fibre	6.6g	26g
Sugar	4.9g	20g

Cookd masalas for small onion (shallots)

Chettinad Masala
from ₹94
Chettinad Masalafrom ₹94

Method

1
In a pan, add oil, dry red chilli and saute until it becomes slightly black. In a mixer jar, add the roasted dry red chilli, rock salt, tamarind and blend it into a fine paste.
TamarindSunflower OilDry Red ChilliRock SaltWater
2
In a pan, add gingelly oil, mustard seeds, urad dal and fry until it pops. Now add the shallots and saute for 2 minutes. Now add the red chilli paste and let it cook for 5 minutes.
Small Onion (Shallots)Gingelly OilMustard SeedsUrad Dal (whole)

Before you start

How long does Chinna Vengaya Chutney take?: 20 minutes from start to finish. That is 10 minutes of preparation and 10 minutes of cooking.
How many people does Chinna Vengaya Chutney serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Chinna Vengaya Chutney vegetarian?: Yes. No meat, no fish and no egg.
Is Chinna Vengaya Chutney spicy?: It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Chinna Vengaya Chutney?: 150 grams Small Onion (Shallots), 5 grams Tamarind, 15 Dry Red Chilli, 1 tbsp Sunflower Oil, 2 tbsp Gingelly Oil, ½ tsp Rock Salt, and a few more listed on this page.
Do I need a pressure cooker for Chinna Vengaya Chutney?: No, it is cooked in an open pot.
How many calories are in Chinna Vengaya Chutney?: About 181 a serving. The full nutrition table is on this page, per serving and for the whole batch.