Chutney/Pickle | Indian

Onion and Tomato Chutney

drprerna26July 30, 2019

South Indian meals are incomplete without chutneys!! This tongue tickling onion and tomato chutney is a perfect accompaniment to Idli , dosa , vada or uttapam. The best thing about this chutney is , it can be easily customised to suit your taste, it needs few ingredients and can be made really quickly!! It stores well in refrigerator for 3-4 days or you can freeze it for upto a month!! Freeze the chutney in small portions if storing it in freezer. Once the onion tomato chutney is thawed, it cannot be frozen again.

Course : Side dish/ Chutney    Serves : 3-4  Type: Vegetarian/Vegan

Ingredients:

• Onions: 2, medium sized,sliced thinly
• Tomatoes: 2 large, chopped roughly
• Oil: 2 tbsp
• Dry red chilli: 2 ( increase the chillies if you want it more spicy)
• Curry leaves: 5-6
• Tomato puree/chopped canned tomato (store bought): 1/2 cup (optional)
• Mustard seeds: 1/2 tsp
• Salt: according to taste
• Turmeric powder: 1/2 tsp
• Asafoetida powder (hing) : a pinch
• Coriander Powder: 1.5 tsp
• Sugar/Sweetner: 1/2 tsp

For Tempering:

• Oil: 1tbsp
• Mustard Seeds: 1/2 tsp
• Curry leaves: 5-6
• Dry red chilli: 2
• Urad dal : 1/4 tsp (optional )

Method:

• Heat oil , once hot add mustard seeds and let them crackle.
• Add curry leaves, asafoetida powder, dry red chilli and fry for few seconds.
• Add sliced onions and saute them till they are translucent and soft. Don’t brown them.
• Add chopped tomato and salt and saute till tomatoes are soft and mushy.
• Now add tomato puree/ canned tomato. The puree or canned tomatoes are just for that beautiful red colour of chutney. If you don’t add it, the chutney will still be delicious.
• Add turmeric powder ,coriander powder and sugar/sweetner. I used sweetner, you can use sugar also.
• Once the oil starts leaving from the sides , taste and adjust seasoning.
• Switch off the flame and let it cool.
• Once the prepared mix cools down, grind it to a smooth paste.
• Take it out in a bowl and now prepare the tadka/tempering.
• For tadka, heat oil in a small pan and once the oil is hot , lower the heat down to medium.
• Carefully add mustard seeds and urad dal.( Adding urad dal is completely optional, you can skip it if you want)
• Once the urad dal is little brown in color, Switch off the flame!
• Immediately, add curry leaves and dry red chilli and fry till curry leaves get crisp.
• Pour this tadka/tempering  on chutney.
• Chutney is ready to be served! Enjoy!!