ONION-TOMATO CHUTNEY

Onion tomato chutney recipe to accompany South Indian breakfasts like Idli, Dosa, Uttapam . Tomato chutney can be made in different ways of which I am sharing one. To get a tasty chutney, urad dal can be used as per your liking. The amount of onion , tomato and red chillies depends upon your liking taste. This chutney recipe is a hot and spicy  type. It’s amazing taste, texture and flavour like heaven on earth as sautéed garlic and mustard seeds tempering highlights the taste of tomato, onion and dal while curry leaves brings its own shades too. I tempered the chutney but there is absolutely no need to temper as the chutney tastes good even without tempering. It’s so easy to make , hope you like it.

📌📌Watch the full video recipe here 📌📌

INGREDIENTS:

For Making Chutney -

2 Bis Sized Tomatoes

1 Onion

4-5 Garlic Cloves

1/2" Ginger

5-6 Curry Leaves

2-3 Dry Red Chillies

1 Teaspoon Urad Dal

1 Tablespoon Desiccated Coconut[optional]

1 Teaspoon Cumin Seeds

1 Tablespoon Cooking Oil [ for roasting ]

For Tempering -

1 Tablespoon Oil

½ Teaspoon Mustard Seeds

1/2 Teaspoon Urad Dal

1/2 Teaspoon Chana Dal

Dry Red Chillies

Curry Leaves 

1/4 Teaspoon Asafoetida 

1 Teaspoon Sugar

Salt as per taste

METHOD:

STEP 1 – First wash the tomatoes and chop in some bigger sized pieces. Chop the onion.

STEP 2 – Let Put the pan with ½ tablespoon oil on medium flame. Add urad dal and roast for some time till light brown and nice aroma releases.

STEP 3 – Add dry red chillies and sauté. Then add chopped onion and garlic in it and roast well until the onion turns transparent.

STEP 4 – Now at this stage add chopped onion and salt. Cook well until the tomatoes turn soft. The oil starts separating that is the indication that tomatoes are cooked well .It takes hardly 3-4 minutes.

STEP 5 – Now turn off the flame and allow the mixture to cool at room temperature for few minutes.

STEP 6 – Put this in the chutney mixer pot, with sugar and salt to taste. Add grated coconut [if adding] and grind it to smooth paste.

STEP 7 – Now for tempering, take a tempering pan with oil, crackle the mustard seeds and when they start to crackle add the curry leaves in it . 

STEP 8 - Pour this in the chutney paste and mix . Here is your chutney ready to serve.

       Serve with idli, dosa and you can use it like a spread for your chapatti roll or sandwiches.

Enjoy and share a comment if you like it.