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Editor's note
A masterclass in South Indian hotel-style chutney that demonstrates how simple ingredients—shallots, coconut, and tamarind—create complex flavor through proper tempering and gingelly oil. The technique translates well to restaurant mise-en-place optimization and has earned traction in the Indian home-cooking community for its authentic, shelf-stable quality.
This hotel-style Chinna Vengaya Chutney is packed with flavour and pairs perfectly with idli, dosa, paniyaram, and even chapati. Once you try this recipe, it'll become a regular in your kitchen!
📝 Ingredients
Small onions (shallots) – 250 g
Grated coconut – ½ cup (40–50 g)
Long dried red chillies – 12–15
Garlic – 10 cloves
Curry leaves – 2 sprigs
Tomato – 1 medium (100 g)
Tamarind – 10 g (small lemon-sized piece)
Salt – 1½ tsp (or to taste)
Kashmiri chilli powder – 1 tsp (optional, for extra colour)
Oil – 3 tbsp
🌿 For Tempering
Oil – 2 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Dried red chillies – 2
Curry leaves – 1 sprig
🤫 Chef Dinu's Secret: For an authentic South Indian hotel-style flavour, use gingelly oil (sesame oil) instead of regular cooking oil. It gives the chutney a richer aroma and taste.
❤️ If you enjoyed this recipe, Like • Share • Save • Follow @ChefDinu for more authentic restaurant-style recipes!
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