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This delicious onion tomato chutney pairs well with idli, dosa, vada, and other South Indian dishes. The recipe is quick and easy to prepare.
In order to achieve the perfect texture, the ratio of onions to tomatoes should be 1:2.
Store the chutney in an airtight container in the refrigerator, and it will stay fresh for up to a week. Try it and share your feedback in the comments section below.
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- 2 tbsp oil
- 1/4 tsp hing (asafoetida powder)
- 1/4 tsp jeera (cumin seeds)
- 1/4 tsp rai (mustard seeds)
- 1/4 tsp urad dal (split and skinned black gram)
- 1 whole dry red chilli
- 2 garlic cloves, peeled and cut in half
- 1 inch piece of ginger, peeled and chopped into smaller pieces
- 1 green chilli
- 1 medium- sized onion, chopped roughly
- 1 lemon, juiced
- 2 medium tomatoes, chopped roughly
- 10-15 kadhi patta (curry leaves)
- 1/2 tsp salt
- Keep a pan on low heat. Add oil to the pan then add the hing, jeera, rai, urad dal, and whole dry red chilli. Saute until the mustard and cumin seeds crackle.
- Add in the ginger, garlic cloves, and the green chilli. Saute for 1-2 minutes.
- Add the chopped onion and saute for 1 minute or until it starts to turn translucent.
- Add the kadhi patta, salt, and chopped tomatoes. Mix well, add the lime juice, and cover with a lid. Cook until the tomatoes become soft and mushy.
- Transfer the mixture to a bowl and let it cool completely. Then blend in a blender until it achieves a finely ground consistency. The onion tomato chutney is ready. Store it in the fridge and use within a week.
South Indian Onion Tomato Chutney Recipe
© 2020 Rajan Singh Jolly