Tomato Onion Chutney

This dish is generally consumed as an accompaniment for idli and plain or rava dosa and other snacks.
It can be also mixed with plain rice and eaten.
This has a low shelf life. It can be prepared and left in the fridge for a day or two based on the weather. It is also very handy to use as a spread on hot toasts and sandwiches

Ingredients to serve 6 people

1 Large Onion (chopped into quarters)
2 Medium Sized Tomatoes (chopped into quarters)
50 grams Tomato Paste
Few Fresh Coriander Leaves (chopped)

For Seasoning

1 -2 Tbs Oil
½ Tsp Mustard Seeds
½ Tsp Urad Dal
¼ Tsp Fenugreek Seeds
1-2 Green chillies
2 Red Chillies
A pinch Asafoetida OR
¼ Tsp Asafoetida Powder
1-2 Tsp Salt
Preparation
Heat the oil in the pan
Add mustard seeds, urad dal, fenugreek seeds, green chillies, red chillies and asafoetida.
Fry for a couple of minutes until the dal turns golden brown.
Add the chopped onions and sauté for 2-3 minutes.
Add the chopped tomatoes and fresh coriander leaves and fry for a further 3-4 minutes on medium flame.

Cool and grind the above into a soft mixture.
The Chutney is ready to be served.

 

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