This tangy and hot onion and tomato chutney will go well with idly, dosa or even Pongal .
It is not only good for breakfast but can also be used for rice with some ghee as a good lunch.
You can add the coconut 🥥 or you can skip the part of you are allergic to it. By adding coconut 🥥you will get a nice texture.
Make sure the onions 🧅are cooked and tomato🍅 is red so that it gives a tangy flavor. If you are using tangy tomatoes you can skip ⏭ the tamarind part. I’m a spicy lover so i add more red chilies and make it hotter.
Preparation time : 10 mins Cooking time: 15mins Total time:25mins.
Ingredients :
- Onion 🧅 – 1 large
- Tomato 🍅 – 2 medium ( ripe)
- Garlic 🧄 – 2 to 4
- Coconut 🥥 – 3 tbsp grated
- Red chili – 3
- Cumin seeds – 1 tsp
- Chana dhal – 1tbsp
- Urid dhal. – 1 tbsp
- Ginger. – 1/ 2 inch
- Coriander leaves. – few
- Salt. – 1 tbsp
- Tamarind – 1 tsp (optional)
Tempering :
- Urid dhal. – 1 tbsp
- Mustard – 1 tsp
- Curry leaves. – few
- Oil – 1 tsp
Procedure :
Step 1 :
In a heavy bottomed pan pour oil and when it becomes hot add cumin,urid dhal and channa dhal. When it splutters and turns the color to golden brown add in the chopped onion, tomato , garlic , ginger and red chili and sauté them until mushy.
Step 2 :
Once it turns mushy add in the coriander leaves and grated coconut and sauté them for few seconds and then turn off the flame .once it cools down add in the jar and grind them to fine paste .
Step 3 : ( Tempering )
In a small pan add 1 tbsp of oil . Then add in urid dhal, mustard and curry leaves once splutter turn off the flame and pour it to the chutney.
Finally, our onion and tomato chutney is ready to serve. Serve it with hot idly/dosa or pongal.
