I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
Secret Ingredient: Cashew Nuts!
Tangy and sweet, onion tomato chutney is made by sauteing fresh onions and tomatoes and then combining them with cashew nuts, jaggery, and spices. The cashew nuts add a wonderful richness, but unlike similar chutneys, this one doesn't include coconut.
Onions are low in calories, nutrient-dense, and high in vitamins and minerals. Eating them daily has many health benefits, not to mention the fact that they make foods more flavorful.
Tomatoes have many health benefits as well; they are rich in antioxidants and are a good source of folates, potassium, and vitamins C and K. They impart a tangy flavor to foods.
Serve onion tomato chutney with idli, dosa, steamed rice, etc. This chutney is a delightful side dish for any meal.
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For the chutney:
- 1 small cup onion slices
- 2 medium cups chopped tomatoes
- 1/2 small cup broken cashew nuts
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 3-4 dry red chilies, hot and less-hot variety mixed
- 1 teaspoon jaggery powder
- 1/2 teaspoon tamarind pulp, or a small piece of tamarind soaked in water for 15 minutes
- 1 1/2 teaspoons oil
- 3/4 teaspoon salt, or to taste
For the tempering:
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (white lentils)
- 1 1/2 teaspoons oil
- A few curry leaves
- Pinch asafoetida (hing powder), optional, it gives nice flavor
- Heat some oil in a deep-bottomed pan.
- Add cumin seeds, coriander seeds, and broken red chilies to the pan. Saute the mixture for a few seconds.
- Add chopped onions. Saute until the onions become pinkish.
- Add chopped tomatoes and the broken cashew nuts. Saute until the tomatoes become a little mushy.
- Add jaggery powder and tamarind pulp (or soaked tamarind). Mix well. Turn off the heat and allow the mixture to cool completely.
- Add the mixture to a mixer jar. Add salt. Grind, adding water as needed, to get a smooth paste.
- Transfer it to a serving bowl.
- Make the tempering: Add some oil to a small pan and turn on the heat. Throw in mustard seeds and let them crackle.
- Add the white lentils and curry leaves. Saute the mixture for a few seconds or until the lentils become golden brown.
- Add asafoetida powder. Mix well.
- Turn off the heat. Transfer it to the bowl containing the onion tomato chutney. Mix well.
- Your favorite onion tomato chutney is ready to serve! Serve it with dosa, idli, or steamed rice. Enjoy!