Onion-Tomato Chutney is a delicious South Indian tomato chutney recipe is very easy to make. You can serve this chutney with idlis, dosas, and vadas. It’s also great as a dip for pakodas, chips, and french fries, and as a spread for sandwiches.
For a creamy texture and a different taste, add 2-3 teaspoons of roasted peanut powder instead of tomatoes.
Cooking Time: 10 minutes
- 2 cups onions, chopped
- 1 cup tomatoes, chopped
- Salt to taste
- 4 tsp vegetable oil
- 4 tsp chana dal (split bengal gram/yellow lentil)
- 1 1/2 tsp mustard seeds
- 5-6 red chillies (adjust to taste)
- 1/2 tsp asafoetida powder (hing)
- Turmeric, a pinch
- Heat the oil in a pan, and add asafoetida, chana dal, and mustard seeds. When the dal is brown and the mustard seeds start to splutter, add the red chillies and fry for a few seconds until chillies are brown. Remove in a bowl and let cool.
- Saute the onions in the same pan with a little bit of oil on medium heat until translucent. Remove these in a bowl and cool. In the same pan, saute the tomatoes until cooked, and cool.
- In a blender, grind the masala with a little bit of water into a coarse paste.
- Add the onions, tomatoes, and salt, and grind into a paste.
- Serve the onion-tomato chutney with idlis, vadas, dosas, pakodas, or use it for making a spicy vegetarian sandwich.
- The shelf life of this chutney is 2-3 days, when refrigerated.