Onion Tomato Chutney
Easy to make onion tomato chutney for South Indian Snacks like idli, dosa and vada.
- about 2 medium sized onions
- about 1 large tomato or 2 medium sized tomatoes
(spilt and husked black gram)
1 to 2
dry red red chilies
- kept whole or broken, deseeded if you prefer
a small piece of tamarind
- approx ½ teaspoon of seedless tightly packed tamarind
or peanut oil or sesame oil - not the asian variety of sesame oil
salt as required
water as required for grinding the chutney
Heat the oil. Lower the flame. Add the urad dal and when they start to become light brown, add the red chilies.
Saute till the urad dal become golden.
Add the onions and saute till light brown. Add the tomatoes and asafoetida. Season with salt.
Saute till the tomatoes become soft, pulpy and are completely cooked. The rawness of the tomatoes should go away, otherwise you will get the raw aroma of the tomatoes in the chutney.
Cool this onion tomato mixture and then grind in a chutney grinder with tamarind. No need to add water while grinding. But if you are unable to grind then add little water.
Check the taste and add some more salt or tamarind if required and continue to grind to a smooth chutney. Pour the chutney in a serving bowl.
You can temper the chutney with mustard seeds, dry red chilies and curry leaves if you want. But without the tempering, also the onion chutney tastes good.
Serve tomato onion chutney with idli, dosa or medu vada.
full recipe -