Tomato Onion Chutney has a hint of sweetness from the lightly fried onions, red chilies, a nutty flavor from the dals/lentils and tang from tomatoes and tamarind pulp. To get a tasty chutney, chana dal, urad dal or sesame seeds can be used. One of these or a mixture of all these can be used to suit your liking.
This South Indian style chutney is perfect to eat with dosas, idlis and uttappams. Onions and tomatoes dry roasted with urad dal, spices and red chillies is ground to a coarse paste. The amount of onions, tomatoes and red chilies can also be altered to suit ones taste. The color of the chutney may vary based on the type and number of red chilies used.
This Tomato Onion Chutney chutney is good for keeping; Can be stored in refrigerator or even can be used for the meal to be eaten the same day, fresh and spicy. It is a welcome change from a regular coconut chutney.
- Onion 2 Nos. (Medium sized Roughly chopped)
- Red Tomato 3 Nos. (Medium sized Roughly chopped)
- Dries red Chilly 5 Nos. (Increase the number if required more spicy)
- Urad Dal 2 Tablespoon
- Tamarind a Pinch
- Grated Jaggery 1/4 Teaspoon
- Sesame Oil 2 Tablespoon
- Mustard Seeds a Pinch or very little
- Curry leaves few
- Heat Sesame Oil in your favorite Kadai; Splutter Mustard Seeds
- Add Urad Dal, Fry this till it become golden brown
- Add dried red chilly and roast for 2 minutes; Add Onions and Curry leaves
- Saute till the onions become transparent, In that add tomatoes and salt
- Fry in medium flames until the tomatoes are mushy
- Switch of the flame and add little tamarind and jaggery.
- Remove the mixture from pan and let it be cool
- Grind the mixture till it become smooth paste (Don’t add any water while grinding)