Tomato onion ki chatney

• Servings: 6-8
• Preparation time: 5 minutes.
• Frying time: 7-8 minutes.
• Grinding time: 15 minutes.
• Seasoning time: 2 minutes.
• Total time: 30 minutes.

I had the pleasure of learning the traditional chutney “Tomato onion ki chatney” recipe from a dear friend in Kudankulam, a place rich in cultural and culinary heritage. Whether served alongside Mung Dosa, Crispy Ragi Dosas, Rice Rava Idli, Wheat Idli, Ragi Idli, Rava Idli, Masala Idli, Soft Vegetable Idlis, Chila or as a dip for snacks this chutney adds a burst of flavour to any dish, reflecting the authentic taste of South India.

This chutney is a staple in South Indian households. The chutney is a quintessential condiment in South Indian cuisine, known for its vibrant flavours and versatile use.

This chutney combines the tanginess of ripe tomatoes and dash of tamarind with the sweetness of onions, balanced by the heat of red chillies.  It can be stored in the refrigerator for a few days, making it a convenient option for quick meals.

Ingredients:

• Tomato: 100 gm
• Onion: 100 gm
• Garlic: 10-11flacks
• Salt: 1 teaspoon
• Oil: 1tablespoon
• Whole red chili: 3-4 no.
• Tamarind paste: half teaspoon (optional)
• Urad dal: 1 tablespoon
• Chana dal: 1 tablespoon
• Curry leaves: 10 no.

For seasoning:

• Mustard seed: 1 teaspoon
• Urad dal: 1 teaspoon
• Whole red chilli: 1 no.
• Curry leaves: 8-10 no.
• Oil: 1 teaspoon

Preparation:

1. Slice onion and tomato separately.
2. Peel off garlic, keep aside.

Method:

1. Take nonstick frypan, put 1 tablespoon oil in it.
2. Heat the oil; add chana dal, urad dal and whole red chilli, sputter for a minute on lower flame or until golden brown in colour.
3. Add garlic, onion and curry leaves; stir fry on high flame for couple of minutes or until become soft.
4. Add tomato and tamarind in it, continue to fry for couple of minute. put off the flame.
5. Allow it to cool properly, when it becomes cool grind it with salt .

For seasoning:

1. Heat 1 teaspoon oil in a fry pan; add mustard seed, after popping the mustard seed
2. Add whole red chilli and curry leaves.
3. Put this seasoning to the chutney, mix well.

   

   

   

   

   

   

   

   

   

   

   

   

Tomato onion ki chatney by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.