Tomato Onion Chutney – there is tomato, there is onion 🙂 plus few extras to make this chutney rock your dining table during breakfast or dinner. Weekdays are always hectic so dinner preset “idli” / “dosa”with some chutney and this was one of those attagasams…
- Kadhala Paruppu / chana dal / Bengal gram – 2 tablespoons
- Dry Red Chilli – 5
- Sambar onion- 6 (or use 1/2 cup chopped red onion)
- Tomato – 1/4 cup
- Fresh grated coconut – 1/2 cup
- Tamarind extract – 1 tsp (or blueberry size piece)
- Salt – 1/4 teaspoon (preferably kosher salt) as needed
- Oil – 1 tablespoon
- Water – 1/8 cup
Ingredients for Tempering
- Oil – 2 teaspoons
- Dry Red Chilli – 1
- Mustard seeds – 1/2 teaspoon
- Split Black gram – 1/2 teaspoon
- Curry leaves – 6 leaves
Lets see how to make this Tomato Onion Chutney….
Heat oil in a pan… first fry the bengal gram until golden and then add dry red chilli, followed by the sambar onion. Fry the onion till becomes translucent. Then add the tomatoes, tamarind & coconut and fry for few minutes. (I have used thenga padhai (coconut pieces instead of grated coconut, either one works) Let this cool completely.
Adding kallu uppu (kosher salt) can make any food taste good. Its pure sea salt with no iodine, try it!
Grind the mixture with salt and water to make a fine paste.
Now for tempering… heat oil in a pan, splutter mustard seeds, split black gram, dry red chilli and finally curry leaves. Mix it with the chutney.
- Serves 3 – 4
- Sambar onion makes the chutney very tasty… try to use it if not go with regular onion.
- If using big red onion, they are really strong… so you have to saute well.
- We need very less tamarind as we have tomato to balance.
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