Cilantro Shallots Chutney | Kothamalli Vengaya Thuvaiyal

After a long time, I am posting a chutney recipe. My very first recipe was Toor Dal Chutney and then I posted quiet few chutney recipes in the same year. Here comes the next one after a break. This is pretty much like onion chutney but here cilantro is the key ingredient and instead of onions we use shallots. That gives an unique taste to this chutney. This chutney goes well with mixed rice and also a perfect combo for idly and dosai. I love this chutney  with rasam rice though. :-)  Also for this thuvaiyal we can use both cilantro stems and leaves or either one. Here comes the recipe,

  ShallotscilantroChutney
Ingredients:

  • Shallots / Small onions – 5
  • Chopped Cilantro (stem can be included too) – 1 cup
  • Red chillies – 2
  • Green chilly – 1
  • Mustard seeds – 1tbsp
  • Urad dhal – 2 tbsp
  • Oil – 1 tsp
  • Salt – required

Steps:

  • Heat the oil in the kadai and add mustard seeds and urad dhal.
  • As urad dhal turns light brown, keep aside a small amount of this tempering/tadka to add later to the thuvaiyal.
  • To the remaining, add the red chillies, green chilly and shallots.
  • Saute it till the raw smell goes from the shallots and they become tender.
  • Let it cool.
  • Grind together with cilantro and salt. Don’t need to add water.
  • Now add the tempering/tadka  and mix well.

KothamalliChutney

Notes:

  • If you grind this chutney without adding water, it can stay for upto 1 week.
  • You can sauté the cilantro also along with shallots, if you want to avoid the raw smell.
  • Adjust the salt and spices according to your preference.

That’s it. Yummy Chutney is ready. Serve with idly or dosa or rice.

ChinnaVengayaChutney

Cilantro Shallots Chutney | Kothamalli Vengaya Thuvaiyal
A simple chutney prepared with shallots and cilantro along with chillies and lentils. A perfect side for idly, dosai and rice.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. Shallots / Small onions - 5
  2. Chopped Cilantro (stem can be included too) - 1 cup
  3. Red chillies - 2
  4. Green chilly - 1
  5. Mustard seeds - 1tbsp
  6. Urad dhal - 2 tbsp
  7. Oil - 1 tsp
  8. Salt - required
Instructions
  1. Heat the oil in the kadai and add mustard seeds and urad dhal.
  2. As urad dhal turns light brown, keep aside a small amount of this tempering/tadka to add later to the thuvaiyal.
  3. To the remaining, add the red chillies, green chilly and shallots.
  4. Saute it till the raw smell goes from the shallots and they become tender.
  5. Let it cool.
  6. Grind together with cilantro and salt. Don’t need to add water.
  7. Now add the tempering/tadka and mix well.
Notes
  1. If you grind this chutney without adding water, it can stay for upto 1 week.
  2. You can sauté the cilantro also along with shallots, if you want to avoid the raw smell.
  3. Adjust the salt and spices according to your preference.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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