Onion Garlic Chutney


No Thanksgiving is complete without Onion Garlic Chutney on your table. Here’s how you can make it at home so that you’re never a guest without a dish. This garlicky chutney no onion no garlic recipe without the garlic and the onion is an Indian vegetarian side dish for dosa, chapati, idli and vada!

Watch: How To Make Spicy Onion-Garlic Chutney And Store It For A Year

You may spice up your boring meals with chutneys, pickles, and condiments. Do you not concur?

Onion chutney is much easier to make than you think


  • Onion chutney is a popular type of chutney
  • Onion chutney can be stored for a month too
  • You can add herbs of your choice to your chutney

Every day of the week, cooking a feast is not a simple task. There will be days when you have no choice but to eat plain dal-roti or khichdi, but can you really do anything about it? You may spice up your boring meals with chutneys, pickles, and condiments. Numerous chutney recipes have saved the day on a number of occasions. What ingredients can we not combine to make a delicious chutney? Mint, coriander, turmeric, tomato, dates, curd, and chiles come to mind. Onion chutney is one such condiment. This hot, crimson, thick chutney is unquestionably delicious. The benefits of garlic and mustard seeds are also included in Reshu’s recipe for onion chutney.

Here’s How To Make Spicy Onion-Garlic Chutney | Spicy Onion-Garlic Chutney Recipe:

  1. Roughly chop the peeled, soaking onions.
  2. Start putting the masala together. Dry roast the dhaniya, methi dana, jeera, and saunf in a pan. As a result, the masalas’ moisture is removed, potentially extending the shelf life of the chutney.
  3. Add the hing after about two minutes. It was properly roasted.
  4. Put out the flame and let the spices to cool. Put them on a different plate. Once cooled, grind them.
  5. Add your preferred cooking oil to the same pan. Oil should be heated.
  6. Combine the onions and garlic and stir until the onions are just beginning to soften. Blend over a medium flame.
  7. Roast some dried red chilies together. Await cooling
  8. Combine the masalas in a blender.
  9. Combine the onion and chilled mixture.
  10. Remove the pan containing the used oil. Add some mustard and kalonji seeds to this pan. They both roast it.
  11. To this tadka, add the onion paste. Mix thoroughly.
  12. Include the freshly produced masala along with salt, amchur powder, and Kashmiri red chili powder. Mix everything thoroughly. For 3–4 minutes, roast everything together over a low–medium temperature.
  13. Turn the gas off. Chutney should be served in a bowl.

The chutney can also be kept for over a year in an airtight jar. You can have this chutney with a variety of foods, including paratha, naan, roti, and rice.

Onion garlic chutney recipe

Easy and yummy chutney with onion and garlic, pairs well with Idli and dosa



 Keywordchutney recipes

 Prep Time25 minutes

 Cook Time20 minutes

 Total Time45 minutes



  • 1 cup small onions
  • ½ cup garlic peeled
  • 7 red chili
  • 3 Kashmiri red chili
  • A small piece of tamarind
  • 3 tsp oil
  • 1 tbsp sesame oil
  • ½ tsp mustard seeds
  • 1 tsp urad dal
  • Few curry leaves
  • Salt as needed


  • The red chilies and tamarind are added to a skillet along with 3 tsp of oil.
  • I added 3 Kashmiri chili | byadigae chili for color and 7 regular red chilis for heat.
  • Add 8 red chilies if you don’t have Kashmiri chili.
  • Small onion will impart a slightly sweet flavor, thus this level of spice is ideal for the chutney.
  • Tamarind also counteracts the heat.
  • After two minutes of sautéing, set it aside.
  • Add the peeled garlic and tiny onions to the same pan.
  • Sauté until the onion and garlic turn a light brown hue.
  • While cooking the onion and garlic, add a little salt.
  • Remove from the skillet.
  • Complete cooling.
  • a few curry leaves will do.
  • Blend to a smooth paste.
  • To change the consistency, add water.
  • urad dal and mustard seeds are heated in 1 tablespoon sesame oil.
  • Mix thoroughly.
  • Serve alongside dosa or idli.
  • This chutney pairs well with both chapati and Pongal.

Chinna Vengayam Poondu Chutney Recipe | Shallots Garlic Chutney Recipe

Shallot (Baby onion) Garlic Chutney is a spicy chutney that goes well with Idli, Dosa, uthappam and even for Roti. 

Prep Time15 minutes

Cook Time20 minutes

Total Time35 minutes

Baby onions or shallots always have a delicious aroma. It enhances the flavor and aroma of a variety of meals, including chutney, theeyal, and sambar. All spice enthusiasts will enjoy the flavor of garlic blended with hot red chiles and shallots. This chutney tastes wonderful even if you wish to use less spice. You will undoubtedly enjoy this side dish with any South Indian breakfast food, such as Idli, Dosa, Adai, etc., if you truly attempt adding more spice. Take a bite of this Chinna Vengayam Poondu (Shallots Garlic Chutney) and let us know what you think.

For the majority of chutneys, we first prepare the ingredients for grinding, then we mill them into a paste, and then we prepare the tempering, pour it over the ground chutney, and then we serve it with Idli, Dosa, Adai, etc. But in this case, after tempering, we must pour the chutney into the pan, cook it until it boils, and then serve it while still blistering hot.









Shallot (Baby onion) Garlic Chutney is a spicy chutney that goes well with Idli, Dosa, uthappam and even for Roti. 


  • 1 Cup Shallots / Baby Onions
  • 10 Garlic Cloves
  • 6-7 Red Chili
  • 1 tsp Salt As Needed
  • 1 Gooseberry Size Tamarind
  • 1 tbsp Sesame Oil


  • 3 tbsp Sesame Oil
  • 1 tsp Mustard Seeds
  • Few Curry Leaves


  • Red chillies should be added to hot oil after it has been heated for a few seconds.
  • baby onions, peeled, and garlic cloves
  • Additionally, add the tamarind, and after combining everything for 2 minutes, turn off the heat.
  • Bring the mixer jar with all the fried items in it. Add the salt needed for the chutney.
  • Mix everything together into a smooth paste.
  • In a pan, heat 3 tablespoons of oil. Add mustard seeds and let it splutter for a moment.
  • Add a few curry leaves and cook for a short while. Stir well after adding ground chutney to the pan.
  • Put a lid on the pan and cook the chutney for five minutes over medium heat.
  • Turn off the heat and pour the chutney into a serving bowl.
  • It’s time for the hot and delicious Chinna Vengayam Poondu Chutney! Serve alongside any breakfast dishes, such as Idli and Dosa

Proven Health Benefits of Garlic

According to recent studies, garlic may really have some health benefits, including the capacity to prevent the common cold and lower blood pressure and cholesterol.

Let food serve as both food and medicine.

Hippocrates, a physician from ancient Greece who is frequently referred to as the founder of Western medicine, said those well-known remarks.

Modern science has validated many of the positive health advantages of garlic that he recommended using it for. He prescribed it to cure a number of medical ailments.

1. Garlic contains compounds with potent medicinal properties

close-up of a basket of garlic

A member of the Allium (onion) family, garlic is a plant. It shares a family tree with leeks, shallots, and onions.

A clove is one of the names for each part of a garlic bulb. Depending on how you count, a single bulb contains 10–20 cloves.

Due to its powerful aroma and mouthwatering flavor, garlic is a widely used cooking ingredient and grows in many regions of the world.

But throughout antiquity, garlic was primarily used for its therapeutic and health benefits.

Many significant civilizations, including the Egyptians, Babylonians, Greeks, Romans, and Chinese, used it, and their use is well recorded.

Scientists now understand that the majority of the health advantages of garlic are due to the sulfur compounds that are created when a garlic clove is chopped, crushed, or swallowed.

Allicin is conceivably the most well-known chemical. However, after fresh garlic has been chopped or crushed, allicin, an unstable component, is only momentarily present in the garlic.

Diallyl disulfide and s-allyl cysteine are additional substances that might contribute to the health advantages of garlic.

Garlic contains sulfur chemicals that enter your body through your digestive tract. After then, they spread throughout your body and have a significant biological impact.


Garlic is a plant in the onion family that’s grown for its distinctive taste and health benefits. It contains sulfur compounds, which are believed to be responsible for some of those health benefits.

2. Garlic is highly nutritious but has very few calories

Calorie for calorie, garlic is incredibly nutritious.

A single clove (3 grams) of raw garlic contains

  • Manganese: 2% of the daily value (DV)
  • Vitamin B6: 2% of the DV
  • Vitamin C: 1% of the DV
  • Selenium: 1% of the DV
  • Fiber: 0.06 grams

This comes with 4.5 calories, 0.2 grams of protein, and 1 gram of carbs.

Garlic also contains trace amounts of various other nutrients.


Garlic is low in calories and rich in vitamin C, vitamin B6, and manganese. It also contains trace amounts of various other nutrients.

3. Garlic can help protect against illness, including the common cold

Supplemental garlic is proven to improve immune system performance.

In a significant 12-week study, daily garlic supplementation reduced the incidence of colds by 63% when compared to a placebo.

Additionally, the average duration of cold symptoms was cut in half, from 5 days in the placebo group to just 1.5 days in the garlic group, a reduction of 70%.

According to a different study, taking a high dose of aged garlic extract (2.56 grams daily) decreased the number of days spent ill by 61%.

However, a review found that there is inadequate evidence and that further study is required.

Even though there isn’t much evidence, if you frequently have colds, it might be worth a shot to include more garlic in your diet.


Garlic supplements may help prevent and reduce the severity of illnesses like the flu and common cold, but more research needs to be done before any conclusions can be made.

4. The active compounds in garlic can reduce blood pressure

More people die from cardiovascular disorders like heart attacks and strokes than practically any other type of illness.

Hypertension, often known as high blood pressure, is one of the main risk factors for various illnesses.

Garlic supplements have been shown in human tests to significantly lower blood pressure in those with high blood pressure.

In a 24-week research, aged garlic extract doses of 600–1,500 mg were just as efficient at lowering blood pressure as the medication atenolol.

For a supplement to produce the desired effects, the dosage must be fairly high. The recommended dosage equals to four garlic cloves daily.


High doses of garlic appear to improve blood pressure for those with known high blood pressure (hypertension). In some instances, supplements may be as effective as regular medications.

5. Garlic improves cholesterol levels, which may lower the risk of heart disease

LDL (bad) and total cholesterol levels can be reduced with garlic.

Garlic supplements seem to lower total and LDL cholesterol by roughly 10% to 15% in people with high cholesterol.

Garlic appears to lower LDL (the bad cholesterol) but has no discernible impact on HDL when comparing the two types of cholesterol.

Another established risk factor for heart disease is high triglyceride levels, however garlic does not appear to have a substantial impact on these levels.


Garlic supplements seem to reduce total and LDL (bad) cholesterol, particularly in those who have high cholesterol. HDL (good) cholesterol and triglycerides do not seem to be affected.

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