Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
A Treat for Your Taste Buds
Tomato onion chutney is one of my favorite side dishes for dosa and idli. Spiciness, sourness, and tanginess combine flawlessly in this special chutney. It has a nice flavor and smooth texture.
This chutney is very nutritious too, as it contains tomatoes, onions, coconut, oil, and spices. It is a quick recipe that takes about 15 minutes. Try this exciting chutney with dosa, idli, or plain rice.
Here is a step-by-step recipe for you to make this awesome chutney.
|Prep time||Cook time||Ready in||Yields|
Serves four people
- 2 cups tomatoes, roughly chopped
- 1 1/2 cups onions, roughly chopped
- 4 dry red chilies
- 1/2 cup grated coconut
- gooseberry-sized tamarind, soaked in water for 15 minutes
- 1/4 cup fresh coriander, chopped
- 2 pinches hing powder
- 6 curry leaves, for the tempering
- 1/2 tsp white lentils(urad dal), for the tempering
- 1/2 tsp mustard seeds, for the tempering
- 2 tsp oil, 1 tsp for sauteing, 1 tsp for the tempering
- 1/2 tsp salt, or as per taste
Step-By-Step Instructions and Images for Making Tomato Onion Chutney
- Heat a teaspoon oil in a deep-bottomed pan. Add chopped onions and tomatoes. Throw in some salt. This will quicken the cooking.
- Saute for 4-5 minutes or until tomatoes are soft.
- Add chopped coriander leaves, dry red chilies, tamarind, and remaining salt. Saute for a minute. Turn off the heat.
- Put them to a mixer or blender when they are less hot.
- Add grated coconut. Grind, adding just enough water to get a smooth paste.
- The chutney is ready. Now you have to make a tempering.
- For that, heat remaining oil in a small pan. Throw in mustard seeds. Let them crackle.
- Add urad dal, curry leaves, and hing powder. Saute until urad dal gets golden brown. Turn off the heat.
- Pour it on the chutney. Mix well.
- Serve this mouth-watering tomato onion chutney with dosa, idli, or plain rice. Enjoy the taste!