Onion Tomato Chutney
This chutney is so versatile and pairs well with any dish. Paniyaram, idli, dosa and adai, are just a few tasty tiffin items that can be eaten with this chutney.
Servings: 6
Ingredients
- 3 red onions (medium sized) (chopped)
- 2 tomatoes (tomatoes on the vine)
- 5 red chilies (adjust to taste)
- 3 Byadagi chilies (for a nice color and taste)
- 1 inch tamarind
- 5 tbsp oil
- ¾ tsp mustard seeds
- ¼ tsp urad dhal
- ¼ tsp asafoetida (also known as hing)
- 15 curry leaves
- ½ tsp red chilli powder (if needed spicy)
- salt to taste
Instructions
- Add 2 tbsp oil to a frying pan. Once hot, add ½ tsp mustard seeds, ¼ tsp urad dhal and ⅛ tsp asafoetida.
- Once the mustard seeds crackle, add both chilies, curry leaves and onions. Saute until translucent.
- Add chopped tomatoes, tamarind and salt. Saute until the tomatoes become soft.
- Let this cool and then grind into a paste and keep it aside.
- In a different pan, add 3 tbsp oil. Once hot, add remaining mustard seeds and ⅛ tsp asafoetida.
- Once the mustard seeds start to crackle, add the ground paste. Cover the pan (as this will splatter a bit) and boil for 10 minutes.
- Adjust spice as needed by adding red chili powder. Check for salt and adjust as needed.
- Cook on low flame for 5 minutes. The oil should start to separate from the pan.
- Serve hot as a side dish.