Tomato Onion chutney

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 :).

 

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.