Tomato-Onion Chutney

Who doesn’t love a condiment that is versatile??!!! I enjoy more when I make a chutney and I get to use it with so many things. When I want to make mini dosa as a snack or starter, I apply this ‘Tomato-Onion Chutney’ over it :) When I’m making some sort of stuffed paratha, I love to have a dollop of this chutney with it :) When I have a plate of steamed idlis, I again take a spoonful of chutney :P

Silly me! But believe me, this chutney really made me enjoy my mini dosa more than before :) Try this out… It’s the simplest one to make!!!

1

INGREDIENTS:

2 Onions
2 Tomatoes
1 Garlic Clove
1/2 tsp Urad Dal
1 Red Chilly
4 tsp Cooking Oil
A pinch of Asafoetida (hing)
Salt, to taste
1 tsp Cumin Powder
1/2 tsp Cumin Seeds
1/2 tsp Mustard Seeds

2

STEPS TO FOLLOW:

  1. Wash and roughly chop medium-sized onions, tomatoes and red chilly. Peel and cut garlic clove too.
  2. Heat 2 tsp oil in a pan and add chopped onions, tomatoes, garlic and red chilly together.
  3. Add spices, mix well and let it cook for approx 7-8 mins or until they are soft and mushy in texture.
  4. Cool it down to room temp and grind them together to make a fine paste. Transfer it to a serving bowl.
  5. Heat remaining oil in a tempering pan and add urad dal and mustard seeds in it.
  6. Once mustard seeds splutter and urad dal gets brown in color, add cumin seeds and hing.
  7. When it stops crackling, add this tadka to chutney and close the lid for 2-3 mins.
  8. Quickly stir it and serve!

SJ’s NOTE:

  • I usually cover the vessel with lid after tempering to retain all wonderful flavors and aroma of it :)
  • You can add scrapped coconut, if you like it! I usually avoid using it :P

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