Name: Onion Tomato Chutney recipe by Shyamala Kumar at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: Onion- 2, medium sized; Tomato- 4, medium sized; Curry Leaves- 1/4 cup; Urad Dhal- 1 tbsp; Red chillies- 3, medium sized, broken into pieces; Hing- 1/4 tsp; For Tadka; Rai- 1/2 tsp; Urad Dhal- 1/4 tsp; Curry Leaves- 3 or 4, torn into pieces; Til/Sesame Oil- 3 to 4 tsp

ABOUT Onion Tomato Chutney RECIPE

A simple and easy to make recipe, onion tomato chutney has the perfect blend of spiciness and sourness. Its smooth texture and amazing taste makes it a perfect accompaniment for many South Indian dishes like idly, dosa, upma, pongal and vada varieties. Step by step short videos are given to help beginners understand the recipe better.

Ingredients Serving: 8

Onion- 2, medium sized
Tomato- 4, medium sized
Curry Leaves- 1/4 cup
Urad Dhal- 1 tbsp
Red chillies- 3, medium sized, broken into pieces
Hing- 1/4 tsp
For Tadka
Rai- 1/2 tsp
Urad Dhal- 1/4 tsp
Curry Leaves- 3 or 4, torn into pieces
Til/Sesame Oil- 3 to 4 tsp

Instructions

Chop or slice onions, tomatoes. Wash and pat dry curry leaves. Keep ready the ingredients like onions, tomatoes, curry leaves, urad dhal, red chillies, hing, salt for sauteing and also rai, urad and curry leaves for tadka.
Heat 1/2 tsp of til oil in a kadai. Saute urad dal and hing till dal turns golden in colour
Saute red chillies in half a tsp of til oil. When they are half done, add curry leaves and saute till it emits nice aroma and turns pale green.
Saute onions till it turns translucent and looks pale brown in colour.
Saute tomatoes along with salt using a tsp of oil. Adding salt helps tomatoes to cook quickly.
The sauteed tomatoes has to get mashed up as shown in the picture.
Bring the sauteed ingredients to room temperature and grind it into a fine paste adding little amount of water. To get smooth texture, powder urad dal, hing, red chillies finely and then add onions, tomatoes and curry leaves while grinding.
For tadka, heat 1/2 tsp of oil, add rai. Once it splutters add urad dal and curry leaves. Roast till dal turns golden in colour and pour it over the chutney. Mix well and serve.
This chutney stays fresh for 4 to 5 days when refrigerated.

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