Onion Tomato Chutney

Onion tomato chutney is a great accompaniment to Idli, Dosa, Upma and even Appams.

This Tomato Onion Chutney is seriously a delight to have and is very simple to make and can be refrigerated.

This is no-coconut chutney and tastes very good, the tamarind pulp and tomatoes make it simply irresistible as it provides tangy touch to the spicy and aromatic flavour of onion-garlic.

With just a few ingredients, you will have this finger-licking chutney ready, I would say it’s an ultra-delicious alternative to coconut chutney. Perk up your meal with this chutney. This is one among the various versions of chutney.

I have made this couple of times and whenever I make this, people surely ask me for a recipe. It is that good!

Recently got so many requests for the recipe, so I here I am sharing the recipe.

Ingredients:

• 2 Onion roughly chopped
• 4 tomatoes roughly chopped
• 2-3 dry red chillies
• 4-5 garlic cloves
• Salt to taste
• 1 tbsp. tamarind pulp
• Pinch of turmeric
• 1 tbsp. oil

For Tempering

• 1 tsp. oil
• Pinch of asafoetida/ hing
• 1 sprig curry leaves
• 1/2 tsp. mustard seed
• 1/2 tbsp. urad dal
• 1 red chilli

Procedure:

1. Add oil into a pan, fry red chillies till crisp, into this put the onion and garlic and saute it until onions turns soft.
2. Add chopped tomatoes and sprinkle salt and turmeric. Fry until the tomatoes turn mushy and soft.
3. Keep aside and let it cool and then blend well to a smooth chutney and into this add the tamarind pulp.
4. Transfer it into a bowl.
5. Heat oil in the pan, add mustard seed, urad dal, curry leaves, hing and red chilli, fry till the leaves turn crisp. Pour it on top of the chutney.
6. Serve the chutney with Idli, dosa, fritters or any snacks.