July 7, 2016

Tomato Onion Chutney

Having grown up in a South Indian household, Chutney was a staple breakfast accompaniment. Mum generally made 2 kinds of breakfast chutneys, one was the regular green chutney with coconut & coriander & green chilies & the other one was a red chutney made with onions & dry red chilies which we mostly are with Akki Rotti ( BTW, Its been eons since I ate this one. Need it make it soon )

I am not a big fan of eating Idli/Dosa with chutney pudi , though it is an option for lazy days & my Son loves Dose + Chutney Pudi. A good Coconut based Chutney is important for me atleast 

Tomato & Onion Chutney

There are other chutneys that mum makes like the Ridge Gourd chutney & Radish Chutney ( I love this one ) which is mostly eaten with hot steamed rice.

We rarely make a tomato based chutney ( God only knows why ) This Tomato Onion chutney is a recent addition to my list & it is a good one. It goes really well with crispy dosas or Akki Rottis but I still prefer my regular Green Chutney with Idlis. 

You Will Need:
  • 1 large Onion
  • 1 large Ripe Tomato or 2 small Tomatoes
  • 2 tbsp fresh grated coconut
  • 5 Dry Red Chilies
  • 1 tsp Chana Dal
  • 1 tsp Urad Dal
  • 2 sprigs of Mint
  • 2 tsp cooking oil
  • 1/2 tsp mustard seeds
  • A pinch of Asafoetida 
  • Salt as per taste

How To:

Roughly chop the onion & Tomato & set aside.

In a small pan, heat Half tsp of oil, Roast Red chilies, Urad Dal & Chana dal on medium flame until slightly aromatic & the pulses turn slightly golden. Set aside to cool

In the Same pan, heat a tsp of oil & add the chopped Onions & Tomatoes & fry until they get cooked. Set aside to cool

In a mixer grinder, add fried onions & Tomatoes along with the roasted chilies & pulses. Add some salt & grind. Add about 1/4 a cup or less water & grind into a chutney like consistency. Add mint leaves & give it a final whizz

Transfer into a bowl & temper with mustard seeds & Asafoetida

Serve with Hot Crispy Dosas or Idlis or Akki Rotti/Ragi Rotti 


You can skip adding Mint but I love that tiny hint of freshness it lends

You may add a couple of cloves of garlic while fryimg onions & tomatoes

I didn't add any Tamarind pulp because the tomatoes add a sour tinge. But if you feel that the tomatoes are not sour enough, add a teaspoon of tamarind extract while grinding

For a coconut free version, Increase the quantity of Urad & Chana Dal by half a teaspoon & skip adding coconut. Being a true blue South Indian, The Husband feels that any Chutney without Coconut isn't chutney at all & I completely agree with him here.
But you don't have to be like us. You can make the coconut free version & still like it :)


Tanisha Singh said...

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NagaRaj Raj said...