Onion tomato chutney
Onion tomato chutney is a spicy and tangy South Indian breakfast side dish made with onions, tomatoes, garlic, coconut and red chillies.
Ingredients
- 1 tbsp split urad dal
- 1 tbsp chana dal
- 2 big onions
- 4 medium tomatoes
- 5 to 6 garlic cloves
- 6 to 7 dry red chillies
- ⅓ cup coconut
- 2 tbsp oil
- Salt to taste
Instructions
- Heat oil in a pan, add urad dal and chana dal.
- Once dals are browned, add chopped onions, salt, red chillies and garlic.
- Once onions are cooked, add chopped tomatoes and saute till they are mushy.
- Add grated coconut, mix well and switch off the stove.
- Once the mixture is cooled, transfer to a blender and grind smooth.
- Serve with idli / dosa / paniyaram.
Notes
- You can replace onions with shallots. Onions give a sweeter tinge to the recipe compared to shallots. So you can substitute them to suit your taste.
- You can adjust the amount of red chillies to increase or decrease the heat. Opt for kashmiri red chillies for a bright red colour.
- Always use ripe and juicy tomatoes for the chutney. Tamarind can be adjusted based on the tanginess of the tomatoes.
- You can skip the coconut in the chutney but skipping the coconut gives a stronger taste to the chutney.
- Tempering this chutney is totally optional. If you want go ahead and temper it.
- This chutney stays good for 2 days in the refrigerator with coconut and upto 5 days without coconut.