Onion πŸ§… and tomato πŸ… chutney.

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 πŸ₯₯ or you can skip the part of you are allergic to it. By adding coconut πŸ₯₯you will get a nice texture.

Make sure the onions πŸ§…are cooked and tomatoπŸ… 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 πŸ§… – 1 large
  • Tomato πŸ… – 2 medium ( ripe)
  • Garlic πŸ§„ – 2 to 4
  • Coconut πŸ₯₯ – 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 sautΓ© them until mushy.

Step 2 :

Once it turns mushy add in the coriander leaves and grated coconut and sautΓ© 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.

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