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 .
3 med sized tomatoes chopped into chunks
1 med sized onion chopped
1/4 tsp tamarind paste or marble sized pitted tamarind.
5 – 6 dried whole red chilies
1 tbsp whole coriander seeds
2 sprigs of curry leaves
big pinch of asafoetida
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 black mustard seeds
2 tbsp sesame oil /any refined vegetable oil