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 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
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 asafoetida, 1 spring of curry leaves, coriander seeds, 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.
Tags: Onions, Tomatoes
This entry was posted
on Wednesday, February 10th, 2010 at 9:26 pm
and is filed under Chutneys, Indian, Karnataka, South Indian, Tamil.
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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.
Julie, there is also a variation to this yummy chutney – add a tsp of sambar powder.
I loved the chutney, kept eating it long after the dosas were finished tooo
I tried the chutney .It came really nice.I really loved it.Please come up wtih more south indians chutney without coconut and peanut.