Of the many chutney’s available, Onion Tomato Chutney is my sons favorite. In my childhood days, Onion entry to my mothers house is a strict no-no. Later I had developed Tonsils and doctors wanted to operate. Because I was below 10 years, doctors advised my mother to feed me with small onions fried in ghee to see if tonsils can reduce or heal. I used to enjoy ghee fried small onions a lot. Later my mother started including small onion regularly in sambar or vatha kuzhambu.
But chutney in our house means only coconut chutney, until I started experimenting with food. In my young age, I tried making, Onion chutney which turned out to be a misery. Sometimes chutney would become brown and some other time it will be runny with raw smell. I could never get the perfect chutney that is served in hotel. For me to know that there is tomato in it, it had taken quite long.
Later as I perfect the art of making this simple onion-tomato chutney. It is the best combination for Idli-Dosa.
Onion Tomato Chutney
Recipe Cuisine: Indian |Recipe Category: Side dish
Prep time: 10 min | Cook time: 10 min | Serves : 4
Onion – 2 medium sized
Tomato – 2 medium sized
Chilli powder – ½ Tsp
Salt – As per taste
Oil – 2 tablespoon
Mustard – ½ Tsp
Split Urad dal – 1 tablespoon
- Peel Onions. Roughly chop onion and tomatoes separately.
- Heat Kadai and temper as given above. Remove the tempered items but retain oil in the kadai.
- Add onions in the remaining oil and add salt. Sauté till onions turn translucent.
- Add tomatoes and fry till tomatoes are cooked and water evaporates. Before switching off, add chillip powder and let it cook in the heat of the kadai.
- Cool down. Blend in a mixer to a fine paste. Add the tempered items
- Instead of chill powder you can fry whole chillies in oil.
- For bright red color use Kashmiri chilli.