Onion Tomato chutney is not only quick but extremely delicious. You can enjoy this with idli, dosa or uttapams.
- 1 onion (medium size) roughly chopped
- 2 tomatoes (medium size) roughly chopped
- 4 dry red chilies
- ¼ cup of raw peanuts
- 3-4 cloves garlic
- 2 tablespoons tamarind pulp
- ¼ teaspoon jaggery (optional)
- 1 teaspoon coriander/dhania seeds
- ½ teaspoon cumin seeds/jeera
- 1 pinch asafetida/heeng
- 2-3 tablespoons refined oil
- salt to taste
- 2-3 tablespoons oil
- 2 finely chopped garlic
- 1 teaspoon mustard seeds
- 1 teaspoon urad daal
- 6-8 fresh curry leaves
- 2-3 dry red chilies
Steps In Making Onion Tomato Chutney
- Place a pan on medium flame and add oil. Once the oil turns hot, add cumin seeds, coriander seeds, and asafetida. When the seeds start to pop add raw peanuts and saute for a couple of minutes.
- Add dry red chilies and garlic and saute for a minute.
- Further, add chopped onions and saute for 3-4 minutes, till the onions become translucent.
- Now add chopped tomatoes and cook for 3-4 minutes or until the tomatoes become soft.
- Lastly add some salt, tamarind pulp, and jaggery and mix well. Now Switch off the flame and let it cool down.
- Now transfer the mixture in a mixer grinder and grind for a couple of minutes. Don’t turn it into a fine paste, it should have a coarse texture. Add a tablespoon of water if needed.
- In a pan small pan add oil and once it becomes hot add the urad dal, mustard seeds, dry red chilies, chopped garlic, and curry leaves.
- Saute them for a minute and then immediately pour it on the prepared chutney.
- Serve with idli, dosa, vada, etc.
- You can store it in an airtight container in the refrigerator for up to 3 days.
- If you don’t like peanuts then you can replace it with cashews, sesame seeds, or roasted chana dal.
- In the tempering I highly recommend you add garlic, as it gives a really nice flavor to the chutney.
- You can completely skip the dry red chilies if you don’t like the spicy flavor or you can remove the seeds of the dry red chilies to reduce the heat.