Vengaya chutney is a South Indian side dish made with onion, tomato, curry, red chillies, garlic, and spices. It can be customized and served with dosai or idli for breakfast.
Vengaya chutney is an Indian side dish that is often served with one of two rice dishes known as dosai and idli. This savory chutney typically combines chopped or chopped onion with tomato, curry, red chillies, garlic, and other spices. It is cooked on the stove with a small amount of oil and can have various consistencies depending on the amount of tomato dictated by a given recipe. Traditional Indian cooks often have their own customized Venya chutney recipes, originating in South India and passed down from one generation to the next.
One version of venaya chutney leaves out the tomatoes and instead uses two different types of onions: a medium to large white onion combined with a handful of spring onions. These are typically cut into small pieces and then ground further in a blender or food processor. Cooking with onions pays attention to detail when making Venya chutney; they generally need to be cooked to a golden brown but removed from the stove before becoming too dark in color. Onions also need to be cooked long enough to reduce most of their strong aroma.
The red tomatoes added to the vinceya chutney give the dish a runnier texture, similar to a gravy recipe. Onions mixed well with tomatoes form a favorite flavor among many South Indian dishes. Some recipes for this type of chutney call for just a tablespoon of diced tomatoes, while others call for a whole tomato for a stronger taste. When cooking the tomato-onion mixture in a skillet, it’s important to use only the oil measurement dictated by the recipe; otherwise the resulting onion chutney can sometimes have a noticeably oily texture.
Several Venya chutney recipes also include various Indian spices, the most popular of which are usually tamarind, mustard and curry. Some home cooks recommend using fresh curry leaves and mustard seeds rather than the dried versions of these spices. Minced fresh garlic and crushed red chillies are also frequently used ingredients by many Indian cooks.
A favorite spicy Indian breakfast is vendeya chutney spread on a dosai, which is a type of crepe made from ground rice and fried until golden brown in a pan with oil and various seasonings. Sometimes fresh ground coconut is also added to this version of breakfast chutney. Another paired staple is idli, thicker rice cakes that are cooked in a special molded pan.
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