Small Onion - Shallot

Small Onion - Shallot for Sambar, Curries and Chutneys

Small Onion - Shallot brings aromatic onion flavour to everyday cooking. Shallots are widely used in South Indian dishes, where their small bulbs work well in sambar, curries and chutneys. Cook them gently to soften their texture and develop a sweeter flavour, or finely slice them for a crisp fried garnish.

Available Sizes

Choose from 100g, 250g, 500g or 1kg options, whether you need a little for a recipe or a larger quantity for family meals. This is fresh produce, not a peeled or ready-cooked preparation.

Benefits in the Kitchen

Small Onion - Shallot is a versatile ingredient for building flavour from the first step of a recipe through to the finishing garnish.

• Use the peeled bulbs whole in small-onion sambar and simmered curries.
• Chop or slice for an aromatic base with garlic, ginger and spices.
• Cook into chutneys to serve with dosa, idli or other favourite dishes.
• Thinly slice and fry for a golden garnish on rice and noodle dishes.

Ingredients and Composition

Fresh small onions (shallots). This listing is for the vegetable itself. Oil, spices and other ingredients mentioned in recipe suggestions are not included.

How to Prepare and Use

Peel Small Onion - Shallot, trim the ends and rinse away any remaining dirt before cooking. Leave smaller bulbs whole for sambar or halve larger ones so they cook evenly. Simmer until tender in your chosen lentil dish or curry.

For a chutney, sauté the peeled bulbs with your preferred seasonings before blending according to your recipe. For a garnish, slice evenly and fry carefully until lightly golden; remove promptly to avoid burning, then drain before serving.

Storage

Store Small Onion - Shallot whole and unpeeled in a cool, dry, well-ventilated place, away from moisture and direct sunlight. Refrigerate peeled or chopped portions in a covered container and use promptly. Follow any storage instructions supplied with your order.