Tomato - Onion chutney

This tomato and onion based chutney makes a tasty side dish to go with south Indian style breakfast dishes like idli, dosa and paniyaram. It also goes great with vegetable based parathas. Use juicy variety tomatoes with some tartness for a flavorful chutney. Use tamarind if the tomatoes are not sour enough or skip it totally if using sour variety tomatoes. Garlic can be added for extra flavor. A reader had requested for this chutney recipe when I paired it with mallige idli and here it is.
2 tbsp. oil 
1 tbsp. skinned black gram / urad dal
3 dried red chillies or to taste
2 onions, roughly chopped
2 tomatoes, cut into big chunks
A pinch of ground turmeric 
1 tsp. sized tamarind piece *
Salt to taste
Ingredients for seasoning:
1/4 tsp. mustard seeds
1 small sprig of curry leaves

* Adjust the tamarind quantity as needed. Skip it if the tomatoes used are sour.

1. Heat oil in a pan and add black garm / urad dal, Stir until the dal turns reddish. Next add red chillies and onion to the pan. Sauté on low flame until they are cooked /  lightly browned.

2.  Next add the chopped tomatoes, turmeric, salt and tamarind to the pan.
3. Cover and continue cooking on low flame until tomatoes turn mushy. 
4. Turn off the stove and let the mixture cool down. Grind the mixture, slightly coarsely if preferred.
5. Heat oil in a small pan and add mustard seeds. Add curry leaves when they start to splutter and turn off the stove. Add this to the ground chutney and mix well.
6. Serve the chutney with Indian style breakfast dishes like idli, dosa or vegetable based parathas. 

This post is an entry for Blogging Marathon and check the link to find out what other marathoners are cooking.

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