TOMATO ONION CHUTNEY
Tomato Onion Chutney is a popular condiment especially in the Southern States of India. This tangy, slightly spicy chutney is usually served with idli, dosa and paniyaram. Easy to make, this recipe has no coconut. I
Ingredients
FOR THE TOMATO ONION CHUTNEY
- 3 large tomatoes approx.250g
- 1 medium onion peeled and chopped
- 4-6 cloves garlic peeled
- 1 inch ginger peeled and chopped
- 1-2 dried hot red chillis
- 2 dried mild red chillis
- 2 tbsp sesame or gingelly oil
- ¼ tsp fenugreek seeds
- ½ tsp mustard seeds
- 1 tbsp roasted chana dal
- 1 tsp urad dal
- ⅛ tsp turmeric powder
- ½ - ¾ tsp salt
- ½ tsp jaggery optional
FOR THE TEMPERING
- 1 tbsp sesame oil
- ½ tsp mustard seeds
- ½ tsp urad dal
- 1 sprig curry leaves
- ⅛ tsp asafoetida optional
Instructions
PREPARATION OF TOMATO ONION CHUTNEY
- Wash and cut the tomatoes into chunks.
- Peel and chop the onion into chunks.
- Peel the garlic cloves.
- Peel the ginger and cut into pieces.
- Heat oil in a wide pan over medium heat.
- When the oil is hot, add fenugreek seeds. Then add the mustard seeds.
- Add the chana dal and roast for about a minute, stirring all the time.
- Then add the urad dal. Keep stirring till the dal begins to turn light brown in colour.
- Add the dried red chillis. Sti fry for a few seconds.
- Add the chopped onion.
- Stir fry the onion till it becomes a bit soft.
- Add garlic and ginger. Stir fry the mixture for a minute or two.
- Add the tomatoes, turmeric powder and salt.
- Mix well.
- Allow the mixture to cook over medium to low heat till the tomatoes are soft and mushy.
- If there is too much liquid, increase the heat and allow it to evaporate. Don't make the tomato mixture completely dry. It should appear moist.
- Add the jaggery if using any and mix well.
- Allow the mixture to cool down a bit.
- Transfer the tomato mixture to a blender jug.
- Puree the mixture to a smooth consistency.
- Remove the tomato onion chutney into a serving bowl.
PREPARATION OF THE TEMPERING
- Heat oil in a small pan over low heat.
- When it becomes hot, add the mustard seeds and urad dal.
- As soon as the dal begins to turn light brown add the curry leaves.
- Add asafoetida and take the pan off the heat.
- Pour the tempering over the tomato onion chutney.
Notes
- Adjust the chillis and salt according to your taste.
- If you are using chilli powder, then add that at the end along with the jaggery.
- Can add ¼ cup fresh grated coconut if you want to. Add it along with the onion.
- If you don't have sesame oil, use any oil of your choice.
- Make sure the tomatoes are ripe.