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Home ยป Basic Recipes

Recipe for Onion Chutney | Chinna Vengaya Chutney

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recipe for onion chutney

Last updated on May 22nd, 2025 at 10:07 am

Recipe for Onion Chutney - This Chinna Vengaya Chutney is completely made with pearl onions, tomatoes and a few spices. The spices are what makes this chutney stand out from regular chutney. It is really simple to make but super delicious and takes you directly to a chettinad kitchen. It pairs well with dosas and paniyarams and even idlis.

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recipe for onion chutney, chutney food photography

I am not a big fan of eating cooked whole or chopped onions. But onion chutneys are my absolute favourite; we make them pretty often. One of those chutneys is this Chinna Vengaya Chutney/ Small onion chutney. This absolutely delicious recipe for onion chutney has been my mother's special chutney since I was a kid. She got this recipe from a neighbour and has been making it since.

This is one of those easy chutneys out there, easy but yet different from regular onion tomato chutneys. It is is a Chettinad style chutney that's uses a bit of spices making it unique enough to break the mundaneness. Let's see how to make it.

Recipe for Onion Chutney:

What goes into this:

  • Onions: Small onions / Pearl Onions / Shallots / Sambar onions is the main hero ingredient of this chutney. As they are sauteed they caramelise as well and bring out a beautiful flavor and sweetness.
  • Tomatoes: Two small heirloom tomatoes goes a long way here. It gives a perfect balance to this chutney and gives a touch of sourness.
  • Coconut: This is added for some volume and texture. Gives a real nice nutty flavor too.
  • Spices: Fenugreek seeds, fennel seeds, cumin seeds and dried red chillies are the spices added in this chutney and gives the best flavor.
  • Tamarind for more sourness and sweetness. A touch if curry leaves.
ingredients  of onion chutney

Serving Suggestions for this onion chutney:

This recipe for onion chutney / Chinna vengaya chutney pairs really well with crisp dosas or uthappams or idlis or paniyarams. Serve it soon after you make and it needs no tempering with mustard and curry leaves. If you usually temper all your chutney, you can go ahead and do the same for this small onion chutney.

Tips to note:

  • Tomatoes - If you don't have any heirloom tomatoes, replace it with roma tomatoes and increase the quantity of tamarind.
  • Onions - This is a small onion chutney. But if you absolutely must, you can substitute it with big onions.
  • This chutney can be served as it is. It doesn't require tempering.ย 
  • This onion chutney is best served immediately. However, leftover chutney can be stored for up to a day.
recipe for onion chutney

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recipe for onion chutney
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5 from 1 vote

Recipe for Onion Chutney | Chinna Vengaya Chutney

Recipe for Onion Chutney - This Chinna Vengaya Chutney is completely made with pearl onions, tomatoes and a few spices. The spices are what makes this chutney stand out from regular chutney. It is really simple to make but super delicious and takes you directly to a chettinad kitchen. It pairs well with dosas and paniyarams and even idlis.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast, Dinners
Cuisine: South Indian, Tamil Cuisine
Keyword: chutney, Onions, Pearl Onions
Servings: 4 people
Calories: 329kcal
Author: Niveditha
Rate/ Comment on this Recipe

Equipment

  • Saute Pan
  • Blender

Ingredients

  • 3 tablespoon Sesame Oil or Peanut Oil
  • 1 teaspoon Kadala Paruppu/ Channa Dal
  • 40 medium Pearl Onions , peeled and washed
  • 6 cloves Garlic , peeled
  • 1 teaspoon Ulundhu / Black Gram Dal
  • 1 teaspoon Thuvaram Paruppu / Toor Dal
  • 1 teaspoon Fennel Seeds / Sombu
  • 1 teaspoon Cumin Seeds / Seeragam
  • ยฝ teaspoon Fenugreek Seeds / Vendhayam
  • 5 medium Dry Chillies , unshrivelled ones (see photo above)
  • 2 medium Heirloom Tomatoes , (see notes)
  • ยผ cup Grated Coconut , loosely packed (approx quarter of a half coconut)
  • 1 marble sized Tamarind , or 1 teaspoon tamarind extract
  • 1 teaspoon Rock Salt , adjust to taste
  • 1 sprig Curry Leaves

Instructions

  • Set up the saute pan or kadai on the stove on medium heat. Pour the oil and let it get hot.
  • Once hot, add the kadala paruppu and sautรฉ until golden brown.
  • Then add the pearl onions and garlic and sautรฉ until the shallots turn translucent. Next, add the cumin seeds, fenugreek seeds, fennel seeds and dried red chillies and sautรฉ stirring frequently so that seeds get the heat.
  • Sautรฉ until the onions begin to brown around the edges. The add the tomatoes and sautรฉ until the tomatoes begin to become mushy. Quickly turn the heat off and add the coconut and give it a stir. Let it cool down.
  • Once it has cooled down, transfer all of it to a blender. Add the tamarind, rock salt and curry leaves to it and blend until it becomes a smooth chutney.
  • Serve it with dosas or idlis!
Nutrition Facts
Recipe for Onion Chutney | Chinna Vengaya Chutney
Amount Per Serving (1 serving)
Calories 329 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 1g6%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Sodium 1826mg79%
Potassium 282mg8%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 20g22%
Protein 9g18%
Vitamin A 9IU0%
Vitamin C 15mg18%
Calcium 4mg0%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

  • Tomatoes - If you don't have any heirloom tomatoes, replace it with roma tomatoes and increase the quantity of tamarind.
  • Onions - This is a small onion chutney. But if you absolutely must, you can substitute it with big onions.
  • This chutney can be served as it is. It doesn't require tempering.ย 
  • This onion chutney is best served immediately. However, leftover chutney can be stored for up to a day.
Tried this recipe?Please rate it above! Also comment below to let me know your thoughts! ๐Ÿ™‚

Made this? Got doubts? Let me know what you think in the comments below! 

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Comments

  1. nive says

    May 22, 2025 at 12:56 pm

    5 stars
    great chutney for dosas!

    Reply
5 from 1 vote

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Niveditha Sanjeev blogger at www.gingerskillet.com

Hey I'm Niveditha!

I'm a food blogger, food photographer, and self-taught baker based in Tamil Nadu, India. I created this blog to share easy and simple recipes that homecook can enjoy. I hope you find your new favorite recipe here. I'd love to connect with you if you have any doubts!

About me

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