Tomato Onion Chutney
Tomato onion chutney is a spicy, tangy chutney made without coconut. It goes well with dosa, idli or even plain rice.
  • CoursePickles and Chutneys
  • CuisineIndian
  • 1 1/2 cups Onionchopped
  • 1 1/2cups Tomatochopped
  • 1tablespoon Garlicchopped
  • 1/2teaspoon Chilli powder
  • 1/4teaspoon Kashmiri chilli powder
  • 1tablespoon Gram dal(pottu kadala)
  • 1pinch Sugar
  • Saltto taste
  • 1 1/2tablespoons Oil
For Seasoning
  • 1/2teaspoon Mustard seed
  • 2numbers Dry red chilli
  • 1sprig Curry leaf
  • 1/2tablespoon Oil
  1. Heat oil in a pan and fry the gram dal till golden. Add onion and garlic, saute until golden. Add chilli powder and Kashmiri chilli powder along with little water, saute till raw smell goes.
  2. Add tomatoes and mix well. Cover the pan and cook until the tomatoes are soft and mushy, allow it to cool.
  3. Add the tomato mixture into a blender along with 2 – 4 tablespoons of warm water and blend to a smooth paste.
  4. Heat oil in a pan, fry the mustard seeds, dry chilli, and curry leaf. Switch off the flame and add the chutney to the pan, mix well.
  5. Serve with idli, dosa, etc.
  6. NOTE – One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
  7. Recipe source – Vidya Santhosh, my friend.

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