Chinna Vengaya Thovayal/Shallots Chutney

Today is the day 5 of blogging marathon#16 and the recipe is going to be a spicy chutney made with shallots.This chutney is a perfect combo for idly and dosa,stays fresh for couple of weeks if it is refrigerated.
My mom uses the stone mortar to pound the shallots and the taste will be even more tastier.Here goes the recipe for the spicy chutney......

Ingredients

Ingredient	Quantity
Shallots/Chinna vengayam(peeled)	25nos.
Garlic/poondu	2-3 cloves
Red chilly/Varamilagai	7-8nos.
Tamarind	a big gooseberry size
Sesame Oil	1/4cup
Curry leaves	1 sprig
Mustard seeds/kadugu	1/2tsp
Urad dhal/ullutham paruppu	1tsp
Salt	to taste

Method

  Put the red chillies,tamarind,garlic and salt in a mixie jar and grind it to a fine paste.

Then add the shallots to it and pulse it(no need to grind it to a fine paste)till everything gets blend well.

Heat the pan with oil,once the oil becomes hot add the mustard seeds,urad dhal and curry leaves.Now add the ground paste and fry it till the oil separates and becomes thick.

Serve it with idly.

 Enjoy............................

• This chutney can also be made with regular onion also but tastes better with shallots.
• Using sesame oil  is optional and it makes the chutney very tasty and flavorful.
• Instead of red chillies,red chilly powder can be used. 
• Do not grind the shallots to very fine paste. 
• The oil(1/4 cup) used is necessary to maintain the freshness as well as balances the spiciness.

Check out the fellow bloggers in Blogging Marathon#16 here.