Tomato Onion chutney

By Flagthis -

One of the non mallu  chutneys that I like most with my idlis or dosas is the tomato onion chutney. The tangy tomatoes cut through the delicate sweetness of the onions, creating a perfect symphony of sweet and sour.  The chutney is very easy to make and stays fresh for long, allowing you to make plenty to last for later :).


  tomato onion chutney


Ingredients:

3 med sized tomatoes chopped into chunks
1 med sized onion chopped
1/4 tsp [amazon-product type="text" text="tamarind"]B002EE40B0 [/amazon-product] paste or marble sized pitted [amazon-product type="text" text="tamarind"]B002EE40B0 [/amazon-product].
5 – 6 dried whole red chilies
1 tbsp whole [amazon-product type="text" text="coriander seeds"]B000N4WWS6[/amazon-product]
2 sprigs of curry leaves
big pinch of [amazon-product type="text" text="asafoetida"]B000JMAXOW[/amazon-product]
2 –3 cloves of garlic, chopped (optional)
1/2 a tsp of grated ginger (optional)
Salt to taste
3 –4 tbsp oil
1/2 tsp [amazon-product type="text" text="black mustard seeds"]B001E6CFAW[/amazon-product]
2 tbsp [amazon-product type="text" text="sesame oil"]B000MXVH3O[/amazon-product] /any refined vegetable oil

Directions
  • Heat a tbsp of oil in a pan, add red chillies, fry until they are roasted, and remove.

  • In the same hot oil, add onions, ginger, garlic [amazon-product type="text" text="asafoetida"]B000JMAXOW[/amazon-product], 1 spring of curry leaves, [amazon-product type="text" text="coriander seeds"]B000N4WWS6[/amazon-product], and sauté until the onions turn slightly brown.

  • Add the tomatoes and sauté until the tomatoes soften to a pulp.

  • Turn off the heat and let it cool.

  • Grind the cooled mixture with tamarind and salt.

  • Heat a tbsp of oil in a shallow pan, add mustard and remaining curry leaves.

  • When the mustard pops pour the seasoning over the ground mixture and mix well.

  • Server with idlis, dosa or rotis.

    • Comments

    1. AnjanaFebruary 23, 2010 at 2:47 AM

      I tried the chutney .It came really nice.I really loved it.Please come up wtih more south indians chutney without coconut and peanut.

      ReplyDelete
    2. sophieMarch 20, 2010 at 2:39 PM

      I loved the chutney, kept eating it long after the dosas were finished tooo

      ReplyDelete
    3. DahliaApril 27, 2010 at 1:43 AM

      Julie, there is also a variation to this yummy chutney - add a tsp of sambar powder.

      ReplyDelete
    4. angelinaMarch 30, 2011 at 7:37 AM

      This chutney is really yummy. Julie, another variation of this chutney is to fry one table spoon of urad dhal (slightly reddish brown) before frying chillies and then the other ingredients. Its more nutritious and tastier.

      ReplyDelete
    5. SidneyAugust 28, 2014 at 8:12 PM

      Visita nuestro sitio Sidney

      ReplyDelete
    6. olypedia.deSeptember 17, 2014 at 5:12 AM

      Supernovedad en alicante quiromasajista titulada , profesional particular
      sensual masajista.

      ReplyDelete
    7. currentSeptember 2, 2017 at 8:51 AM

      Thanks to my father who informеd me regarding this weblog, this web site is reallү remarkable.

      ReplyDelete

    Post a Comment

    Popular posts from this blog

    All About Dosas

    By Flagthis -
    Image
    Dosas are yummy crêpes made from fermented batter of rice and black gram. These can be made and eaten in a gazillion different forms. I plan on updating this post as and when I make the different kinds and combinations of them. That’s why the title “All About”. The basic batter for most of them can be made using the below proportions. It is eventually what else you add into this batter and how you make the crêpes that give the various forms and names to this wonderful delight. Ghee Roast – This golden brown super thin crisp crêpe roasted to perfection in ghee and served right off the flame with mouth watering coconut chutneys is probably the most simple dosa of all and my favorite. So, obviously it goes first in my list of recipes Ingredients 3 cups idli /parboiled rice (if you don’t have it go ahead and use raw rice) 1 cup urad dal(skinned black gram) 1 tsp fenugreek (methi) seeds 2 tbsp channa dal 1 tbsp mung dal 3 tbsp cooked rice(can be replaced with poha/beaten rice) salt to ...
    Read more

    Three Cs Spices(Cardamom Cinnamon Clove Spice Mix)

    By Flagthis -
    Image
    This spice mix  is a blend of cardamoms, cinnamon and cloves in a 1:2:2 ratio (by weight). The combination of these three spices gives a rich flavor to any dish. Again, this is an intense spice mix and should be used sparingly Ingredients 50 gms cinnamon (patta/dalchini) 50 gms cloves (gramboo/long) 25 gms cardamom seeds (elaichi/elakka/elakki) Directions Dry roast the spices individually in a heavy skillet, preferably cast iron. Make sure the flame is set at medium heat. Keep stirring, be watchful and don't let spices burn on you. Grind the spices together into a fine powder. Store in an air tight container. Use sparingly since these are intense spices and can be over powering
    Read more

    Vegetable Biryani- Chettinad Style

    By Flagthis -
    Image
    Known to be the spiciest and the most aromatic cuisine of India, the Chettinad cuisine is one of my favorites. I’ve spent many glorious evenings in Chennai wiping away plates of Biryani and sucking on spicy succulent crab meat while my totally vegetarian best friend V, looked on with great amusing interest. I’m sure her smirk would disappear in a tick had she only known the great void (tragedy) her vegetarian life had conferred on her. Anyway, coming back to serious cooking,  here’s a vegetarian version of the popular Chettinad biryani which is so flavorful that I’m sure even a die hard meat eater would easily go for a second helping . Ingredients 1 lb veggies of your choice. (I used, cauliflower and broccoli florets, diced bell peppers and carrots, peas and  potatoes cut into long strip like fries) 3 cups basmati rice 1 large  or 2 medium sized red onions finely sliced 3 large tomatoes, diced in chunks  2 tbsp chopped cilantro/coriander leaves 11/2 tbsp ginger garlic paste 1 tbsp cho...
    Read more