Onion tomato chutney
Onion tomato chutney is the spicy, tangy and sweet chutney made from onions, tomatoes, red chillies and some spices.
Yield: 3 to 4
Calories: 80kcal
Materials
- 2 medium Onions Sliced
- 2 to 3 medium Red ripe tomatoes roughly chopped
- 2 Green chillies chopped
- 2 Dried red chillies
- 1 tsp Jeera/ Cumin seeds
- 1-inch Ginger grated
- 2 to 3 Garlic cloves roughly chopped
- ½ tsp Haldi/ Turmeric powder
- ½ tsp Sugar optional
- ½ tsp Saunf/ Fennel seeds optional
- 1 tbsp Sambhar masala secret ingredient
- 2 tsp Oil
For tempering:
- 1 tbsp Oil
- 1 tsp Rai/ Mustard seeds
- Pinch of Hing/ Asafoetida
- 1 Dried red chilli
Instructions
For making onion tomato chutney:
- Firstly, heat 2 tsp oil in a thick wide bottom kadhai and then add jeera and dried red chillies, saute well till it splutters and smells aromatic.
- Then, add sliced onions and chopped green chillies and saute till it turns golden brown in colour and translucent. You can skip green chillies if you don't prefer hot and spicy chutney.
- Once the onions are cooked, add in ginger and garlic and saute till the raw smell of garlic goes away.
- Then, add chopped tomatoes and saute till it turns soft and mushy.
- When the tomatoes are cooked, add haldi, salt, sugar, saunf/ fennel seeds and sambhar masala powder.
- Mix the spices with the onion tomato mixture and cover and cook for few minutes or till you see tomatoes leaving enough water.
- Cook for 1 more minute on medium-high flame and then off the gas/ flame.Let the mixture cool down completely to room temperature.
- Transfer the mixture into the blender and add 2 to 3 tbsp of water only if required and blend it into the smooth paste and transfer it to the serving bowl.
For tempering the chutney:
- Heat 2 tbsp oil in the tadka pan and add mustard seeds, red chilli powder and hing, allow it to splutter.
- Now, pour this tempering onto the chutney.
- Finally, serve the onion tomato chutney with idli, dosa or appam.