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
Servings
3servings
Servings
3servings
Ingredients
1 1/2 cupsOnionchopped
1 1/2cupsTomatochopped
1tablespoonGarlicchopped
1/2teaspoonChilli powder
1/4teaspoonKashmiri chilli powder
1tablespoonGram dal(pottu kadala)
1pinchSugar
Saltto taste
1 1/2tablespoonsOil
For Seasoning
1/2teaspoonMustard seed
2numbersDry red chilli
1sprigCurry leaf
1/2tablespoonOil
Instructions
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.
Add tomatoes and mix well. Cover the pan and cook until the tomatoes are soft and mushy, allow it to cool.
Add the tomato mixture into a blender along with 2 – 4 tablespoons of warm water and blend to a smooth paste.
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.
Serve with idli, dosa, etc.
NOTE – One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.