Onion Tomato Chutney

Name: Onion Tomato Chutney
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Ingredients: 2 medium-sized/100 grams onion (– chopped); 1 large or 2 medium-sized/100 grams tomato (– chopped); ½ tsp urad dal ((spilt and hulled black gram)); 1–2 dry red red chilies (– kept whole or broken, deseeded if you prefer); 1 pinch asafoetida ((hing)); ½ tsp tightly packed or 1 small piece tamarind; 1 tbsp oil (– any neutral oil, can also use sesame oil (gingelly oil)); salt ( – as required); water ( – as required for grinding the chutney, optional)

By Dassana Amit · VegrecipesofindiaPublic

Your rating · the average is public, yours is not

Onion Tomato Chutney is a simple South Indian chutney made with onions, tomatoes, urad dal, dried red chilies and tamarind. This homemade version has a balanced sweet, tangy and mildly spicy flavor and is prepared without a tempering. It comes together in about 20 minutes using everyday ingredients. Serve it with dosa, idli, medu vada or uttapam.

Prep: 5 min
Cook: 15 min
Total: 20 min
Servings: 3

Start cooking Shopping list Save to my cookbook

Add variation

Recipe source

This recipe was taken from Onion Tomato Chutney · by Dassana Amit. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 3 people

Cooking for

2medium-sized/100 grams onion (– chopped)
1large or 2 medium-sized/100 grams tomato (– chopped)
0.5 tspurad dal ((spilt and hulled black gram))
1–2dry red red chilies (– kept whole or broken, deseeded if you prefer)
1 pinchasafoetida ((hing))
0.5 tsptightly packed or 1 small piece tamarind
1 tbspoil (– any neutral oil, can also use sesame oil (gingelly oil))
—salt ( – as required)
—water ( – as required for grinding the chutney, optional)

Steps

1
Heat oil in a pan over low to medium-low heat. Add the urad dal and sauté until it begins to turn light golden.
2
Add the dried red chilies and continue sautéing until the dal is nicely browned and the chilies change color without burning.
3
Add the chopped onions and sauté, stirring often, until they soften and turn light golden.
4
Add the chopped tomatoes, asafoetida and salt. Mix well and cook until the tomatoes soften completely and lose their raw aroma. If needed, sprinkle a little water to prevent sticking.
5
Remove the pan from the heat and allow the mixture to cool until warm or at room temperature.
6
Transfer the mixture to a small grinder jar. Add the tamarind and blend to a smooth chutney. Add a little water if needed to help with grinding.
7
Taste and adjust the seasoning or tamarind if required. Blend once more after making any adjustments.
8
Transfer to a serving bowl. If you like, finish with a tempering of mustard seeds, dried red chilies and curry leaves before serving.
9
Serve with dosa, idli, medu vada, uttapam or paniyaram or steamed rice.

Comments · 0

No comments yet.

Per portion

Calories: ~37.4 kcal
Protein: ~0.5 g
Fat: ~4.7 g
Carbs: ~2.6 g
Fiber: ~0.6 g
Sodium: ~0 mg

5 ingredients still need USDA food links. salt ( – as required), water ( – as required for grinding the chutney, optional) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 3-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Sesame

Partial · 4/9 ingredients linked