Onion Tomato Chutney

Easy to make, this tangy pungent delicious chutney is perfect accompaniment for Idli or dosas

Whenever I am in hurry and bored of regular coconut chutney then I generally prefer making this chutney as variation. I prefer adding coconut to this chutney as it neutralizes the pungent taste of chutney and adds texture and taste to chutney. Skip tamarind if tomatoes are too sour. Use ripe tomatoes to make this chutney. Tempering the chutney adds additional flavor to taste of chutney

Preparation time: 5 mins Cooking time: 15 mins Total time: 20 mins

Servings : 3

Ingredients

For Chutney

• 2 teaspoon oil
• 1 teaspoon urad dal (skinned black gram lentils)
• 4 dry red chillies adjust
• 1 onion finely chopped
• 1-inch ginger grated
• 2 big tomatoes finely chopped
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt or to taste
• 2-3 tbsp desiccated coconut optional
• 1 small tamarind piece

For Tempering

• 1-2 teaspoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal (skinned black gram lentils)
• 4-5 curry leaves
• 1-2 dry red chilies broken

Steps to cook

• Heat 2 teaspoon oil in a pan.
• Add urad dal, dry red chili and saute until golden brown
• Add onion and ginger. Saute mix for 3 to 4 minutes
• Add tomatoes, salt and turmeric powder. Mix well
• Cook until tomatoes are soft and done, this step is very essential ,if tomatoes are not cooked properly, it will render raw taste to chutney
• Add coconut now if adding to the chutney, mix well and cook for 1 min
• Allow mixture to cool completely. Grind mixture with tamarind to smooth paste. Transfer this chutney to serving bowl
• Heat 1 teaspoon oil and splutter mustard seeds
• Add urad dal and dry red chilies, saute until golden brown.
• Add curry leaves and saute for few seconds
• Pour the tempering over the prepared chutney
• Serve with idli, dosa or rice