Chutney is basically like a dip in south India. Its used as a side dish for many main dish like dosa and idli. This is one of my favorite chutneys its so easy to make and truly finger licking good. It is Spicy, tangy side dish made with tomatoes, onions which is always a part of south Indian breakfast
Tomato Onion Chutney
- 2-3 large Tomatoes
- 1 medium size onion or equal quantity of shallots
- 1 inch ginger
- 1 no. dry red chillies
- 1 small piece tamarind (optional)
- 1 tsp salt (adjust to taste)
- 1 tbsps urad dal / skinned black gram
- 1-2 tsp oil
- 1 tsp mustard seeds
- 3-4 tbsp water
- 2-3 leaves Curry leaves (optional)
- First wash the tomatoes and chop them to quarters along with the onions and keep aside.
- Heat a pan in medium flame and add 1 tsp oil, add the urad dal, allow it to slightly brown, add in the red chilli, onion and some salt. Cook until the onion is slightly translucent.
- Next add the chopped tomatoes and ginger to the onions and cover and cook until the tomatoes go soft.
- Add a piece for tamarind, switch off the flame. Allow the mixture to cool down.
- Transfer the cooked chutney mixture to a blender, add a little bit of water and blend it to a smooth paste.
- Transfer to a serving bowl
- In a small pan add oil, once its hot add mustard seeds, allow it to crackle, reduce the flame to low
- Add urad dal, curry leaves and switch off the flame. Allow the ingredients to sit in the mixture for about 1 minute. This tempering is called tadka.
- Pour the tadka over the prepared chutney and serve it with dosa or idli or pesarettu
- If you can’t find tamarind you can skip it. It give a slight tangy taste to the chutney which is preferred in south Indian cuisine.
- Adding tadka to your chutney is optional. Often it is added to enhance the flavors and taste of the dish. The chutney will taste great without tadka as well.