Onion-Tomato Chutney is a delicious South Indian
tomato chutney recipe is very easy to make. You can serve this chutney
with idlis, dosas, and vadas.
It's also great as a dip for pakodas, chips, and french
fries, and as a spread for sandwiches.
Servings: 8 Cooking Time: 10
minutes
Ingredients
2 cups onions, chopped
1 cup tomatoes, chopped
Salt to taste
For Masala
4 tsp vegetable oil
4 tsp chana dal (split bengal gram/yellow lentil)
1 1/2 tsp mustard seeds
5-6 red chillies (adjust to taste)
1/2 tsp asafoetida
powder (hing)
Turmeric, a pinch
Preparation
Heat the oil in a pan, and add asafoetida, chana
dal, and mustard seeds. When the dal is brown and the mustard seeds
start to splutter, add the red chillies and fry for
a few seconds until
chillies are brown. Remove in a bowl and let cool.
Saute the onions in the same pan with a
little bit of oil on medium heat until translucent. Remove these in a
bowl and cool. In the same pan, saute the tomatoes until cooked, and
cool.
In a blender,
grind the masala with a little bit of water into a
coarse paste.
Add the onions, tomatoes, and salt, and grind
into a paste.
Serve the onion-tomato chutney with idlis, vadas,
dosas, pakodas,
or use it for making a spicy vegetarian sandwich.
The
shelf life of this chutney is 2-3 days, when refrigerated.
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