Cooking is one of my passions. I like to make simple, nutritious, and tasty foods at home.
Sweet and Spicy Side Dish
Tomato onion chutney is unique among chutneys because it doesn't include coconut. Sweet, spicy, and tangy flavors come from tamarind, tomatoes, jaggery, and red chilies. Finished with sauteed mustard seeds, white lentils, curry leaves, ginger, and garlic, this chutney becomes an aromatic and delicious accompaniment to many meals.
You can make this chutney in under 20 minutes, and it pairs well with cooked rice, dosa, and idli.
|Prep time||Cook time||Ready in||Yields|
- 1 tablespoon urad dal (white lentils)
- 1 teaspoon mustard seeds
- 6-8 curry leaves
- 2 teaspoons oil
- 2 dry red chilies, broken, use less spicy chilies
- 1/4-inch ginger, chopped
- 1/2 cup onions, sliced (I used 1/2 onion)
- 2 tomatoes, chopped
- 1 tablespoon jaggery, powdered
- 1 tablespoon tamarind paste
- 1/4 teaspoon red chili powder
- 1 teaspoon salt, or to taste
- Heat oil in a deep-bottomed pan. Add mustard seeds and allow them to crackle. Add white lentils, curry leaves, and broken red chilies. Saute over low heat until the lentils become golden brown.
- Throw in the ginger and onions. Increase the flame a little. Saute for 30 seconds; then add the tomatoes. Continue to saute for 3 or 4 minutes.
- Add powdered jaggery, tamarind paste, and salt. Mix well. Allow the jaggery to melt. Cook until the mixture comes to a gentle boil.
- Add red chili powder and mix well. Turn off the heat. Set aside to cool.
- When the mixture becomes cold, add it to a mixer and grind to get a smooth sauce.
- Transfer the chutney to a serving bowl. Serve with cooked rice, dosa, idli, etc. Enjoy!