The south Indian cuisine is replete with fascinating condiments and side dishes. Even a standard plate of vada or idli is served with sambhar and coconut chutney. While coconut chutney is the most usual suspect, there are many other kinds of chutneys too made with a variety of herbs, veggies, fruits et al that truly makes the fare a unique one. What we particularly love about the chutneys is their versatility. You can pair them with your snacks, or take a bowlful and simply mix it with rice, or use them as a spread for your breads, you would not be disappointed.  

One of the most beloved South Indian chutney is the Pacha Vengyam. It is a thick, red-coloured beautiful chutney often served with dosa, idli and other breakfast favourites.  One can also make a bunch in advance and store it in air-tight containers for a long time. The hero ingredient of the chutney are baby shallots, also called raw onions. More often than not, the common ingredients to be used in most South Indian chutneys are roasted peanuts, onions or tomatoes. Red onions are something you reserve for gravies for their rich, pungent note. And that is why we love this chutney. It is all things bold and dramatic. Just perfect to perk up any banal meal. And that’s not all there is to this chutney. It also comes with the goodness of hot and sharp, dried red chillies and tangy tamarind.  

Tamarind plays a crucial role in South Indian cuisine. Did you know that word Tamarind comes from the word Tamar-e-hind, or the ‘dates’ of India. Back in the day, tamarind would draw traders from far abroad in India. Even in Ayurveda, tamarind is spoken of very highly. It is used freely across chutneys, gravies and even rice dishes as it helps balance the flavour, while boosting its nutritional quotient. This chutney by homechef Alison that she prepared exclusively for Slurrp also uses a bit of jaggery, so you really get the best of all worlds in one bite.  

So without much a do, here’s the recipe of Pacha Vengyam. Watch it and try making at home soon.  

Here’s the step-by-step detailed recipe of the chutney. It would be advisable to add shallots in the end, just before grinding. And to ensure, it is not too sticky. Add a bit of sesame oil just before serving  

How To Make Pacha Vengyam


  • Dry red chillies - 5-6
  • Tamarind - 1 inch size (seedless)
  • Hot water
  • Curry leaves - 2 sprigs
  • Sesame oil - 3 tbsp
  • Jaggery - 1 tsp
  • Salt as per taste
  • Shallots(baby onions) - 7


  1. Take a small bowl and add dry red chillies , tamarind and hot water and soak 10 mins.
  2. Take a grinder and add soaked chillies and tamarind, curry leaves, sesame oil, salt and jaggery and grind coarse.
  3. Add shallots and grind coarse.
  4. Add a few drops of sesame oil before serving.