Tomato Onion Chutney

Another one authentic recipe from Tamil Nadu. Whenever I prepare this chutney, my mind starts to think about the tri-colour chutneys served at hotels here which semi symbolically represents our national flag(White coconut chutney, Red tomato chutney and Green mint chutney) to my eyes. This combination is quite famous here(across world too) and my stomach fills just by looking them with Idly or Dosa when served hot for breakfasts. All my north Indian friends never foget to ask this chutney whenever they visit our house. They like this chutney a lot. We too. 🙂

There are many variations for the red chutney served and I have blogged one variation with onion here.

Basic Information:
Preparation Time: <10 minutes
Cooking Time: 15-20 minutes + 10minutes cooling time
Serves: 4-5

Ingredients:

For Chutney:

Red Onion/White onion – 1 no, chopped

Tomato – 4 nos, chopped

Urid dal – 1 tablespoon

Garlic – a small clove

Dry Red chillies – 7-8 / to taste

Salt – to taste

Oil – 1 tablespoon

For Seasoning:

Mustard seeds and Urid Dal – 1/2 teaspoon

Curry leaves – 1 string

Oil – 2 teaspoon

Method:

1) Dry roast urid dal, garlic and dry red chillies in pan till it releases nice aroma and become golden brown colour. Transfer to other plate and set aside.

2) In the same pan, add a tablespoon of oil and saute chopped onions till they are soft.

3) Add tomato and continue sauteing till all tomato pieces mashes well. Remove from stove and allow this mixture to cool.

4) Grind the ingredients to a fine paste by adding salt and little water.

5) In a seasoning pan and heat oil.

6) Put Mustard seeds and urid dal and wait mustard seeds to splutter.

7) Turn off the stove and add curry leaves.

8) Transfer the seasoning to the chutney.

9) Serve with Dosa/Idly.

Related Recipes

Green Capsicum, Tomato and Onion Chutney / Kodai Milagai Thakkali Vengaya Chutney Easy Tomato Onion Chutney

Onion Chutney / Vengaya Chutney / Chinna Vengaya Chutney Andhra Peanut Chutney / Groundnut Chutney / Verkadalai Chutney