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