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Chinna Vengaya Thokku |Shallots Pickle |Small Onion Pickle

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Course: Pickle
Cuisine: Indian
Author: Vidya Srinivasan


  • Small Onions Shallots - 2 cups (Around 40)
  • Red Chilli - 8 Adjust according to your spiciness
  • Tamarind Extract - 1 tbsp
  • Asafoetida - generous pinch
  • Turmeric powder - a pinch
  • Salt - As needed
  • Mustard seeds - 1/8 tsp
  • FenuGreek seeds - 1/8 tsp
  • To temper:
  • Sesame oil - 3 tbsp + 1 tsp
  • Mustard seeds - 1/4 tsp


  • Add 1 tsp of oil and saute Onion, mustard seeds, fenugreek, red Chilli and salt till onions turns translucent. Cool and grind the mixture into a paste without adding water
  • In a heavy bottomed pan add oil, once when the oil becomes hot add mustard seeds and asafoetida; let it crackle. Add the ground onion paste, tamarind extract and turmeric powder and cook in low flame
  • Cook till the onion paste reaches a thokku consistency and oil is separated. Stir occasionally. If it is dry add little oil in between.
  • Switch off the flame and allow this to cool
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