Can you believe a side dish for breakfast items made within 10 minutes? Yes, this raw onion chutney recipe is the rescuer which comes handy in our busy mornings and can be named as fatafat chutney also. There is no long list of ingredients or fine chopping of veggies or stove top cooking in simmer for long time, except the tempering portion which takes a minute. Just go through the recipe in detail, where you may go wrong is the grinding part. The first time when I tried this pacha vengaya chutney, it was little bitter and I was wondering why? It is because of the shallots, if grinded for longer time to get smooth texture, it taste bitter was the answer. So grind coarsely, don’t skip tamarind and jaggery, which enhances the taste and helps to avoid the bitter taste. It goes very well with hot idli and ragi dosa….
Checkout my other chutney recipes…..
Raw Onion Chutney Recipe | Pacha Vengaya Chutney
Recipe Cuisine: Indian | Recipe Category: Chutney Recipes / Breakfast
Preparation + Cooking Time : 10 Mins | Serves : 2 to 3
- Shallots – 8
- Onion – 1 (Medium sized)
- Garlic – 5 to 6
- Red Chilli – 8
- Tamarind – 1 (Small Gooseberry sized)
- Jaggery – 1 Small piece
- Salt – As Required
- Water – To Grind (optional)
- Oil – 1 tbsp
- Mustard Seeds – 1 tsp
- Urad dal – 1/2 tsp
- Hing – 1 Generous pinch
- Curry Leaves – 1 sprig
1. Soak tamarind in very little water (I used this water itself for grinding). Peel the skin of shallots, onion, garlic and chop it roughly. Add shallots and onion to a mixer/blender.
2. Then add garlic and red chilli. Just tear or cut the chilli and add so it will be easy to grind.
3. Grinding the chutney is the important step to be noted here. First grind the chutney roughly without adding water. Then add tamarind with water.
4. Add required salt, jaggery (I used half the quantity only shown here). Now grind it in one single stretch, if preferred add very little water and grind it. Also don’t grind the chutney for long, till smooth texture as the shallots start to taste bitter. The texture of this chutney should be coarse only.
5. Transfer the chutney to a bowl and heat oil in a small pan.
6. Now throw mustard seeds, once it starts to splutter add urad dal, hing and curry leaves. Then pour the tempered ingredients over the chutney.
Serve this raw onion chutney with rava dosa or taste good with poori too.
1. Adjust chilli as per spice level required, but this chutney tastes better on the spicier side. So don’t reduce the red chilli’s.
2. Use shallots alone for good taste, but if ground for a long time to get a smooth texture, it starts tasting bitter.
3. To avoid the bitter taste from shallots by chance, use half the quantity of regular/big onion.
4. For different taste 1 sprig of curry leaves can be ground along with onions.
5. The texture of this raw onion chutney recipe should be coarse and thick. As mentioned, if grinded smooth it taste bitter.
6. Don’t skip tamarind, as it gives slight tanginess and nice taste to the pacha vengaya chutney.
7. Addition of jaggery is important as it enhances the taste and avoid bitterness by chance.
8. Use gingelly oil generously for more flavour, but regular oil /olive oil can also be replaced.
9.This chutney stays good for more than 1 week under refrigeration and 2 to 3 days when kept outside.
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